Chicken Handi is a flavorful and creamy North Indian curry cooked in a traditional clay pot (handi) for an earthy aroma. This dish combines tender boneless chicken with a blend of spices, yogurt, and fresh cream to create a rich, comforting curry. Perfect with naan, roti, or rice.
Chicken Handi
Ingredients
Spice Powders
Other Ingredients
Instructions
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Heat oil in a handi (or pan) on medium heat. Add the chopped onions and sauté for about 5 minutes, until translucent.
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Add the chicken pieces and fry on high heat for around 2 minutes. Add ginger garlic paste, mix well, and fry on medium heat for about 3-4 minutes until the chicken is browned.
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Add the spice powders (turmeric, red chili, Kashmiri chili, jeera, black pepper, and garam masala). Mix thoroughly and cook on medium heat for another 3-4 minutes
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Add tomato purée and cook for 3-4 minutes until it integrates well.
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Turn off the heat and add whisked curd and fresh cream. Mix well, then turn the heat back on to low.
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Cook on low heat for 4-5 minutes until the oil starts separating from the mixture.
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Add 30 ml of water, mix well, cover the handi, and cook for 5 minutes on low heat.
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Add crushed kasuri methi and mix well. Cook for an additional 2 minutes.
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Garnish with chopped coriander leaves and serve hot in the handi.
Note
- Cooking in a clay pot (handi) enhances the flavor, but a regular pot can also be used.
- Adjust spice levels to taste, especially if you prefer milder flavors.
- Serve with naan, roti, or rice for a complete meal.