Chicken Handi
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.
Ingredients
- 100 grams Boneless Chicken
- 1/8 teaspoon Turmeric powder
- 1/4 teaspoon Red Chilli powder
- 1/2 teaspoon Kashmiri Chilli Powder
- 1/8 teaspoon Jeera Powder
- 1/4 teaspoon Dry roasted & crushed Kasuri Methi
- 1/8 teaspoon Garam Masala powder
- Black pepper powder a pinch
- 20 grams Onion, chopped
- 1/4 teaspoon Ginger Garlic paste
- 1 tablespoon Tomato purée
- 1 tablespoon Whisked curd
- 1 tablespoon Fresh cream
- 1 tablespoon Coriander leaves, chopped
- 1/4 teaspoon Salt
- 1 tablespoon Oil
Spice Powders
Other Ingredients
Instructions
- Heat oil in a handi (or pan) on medium heat. Add the chopped onions and sauté for about 5 minutes, until translucent.
- 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.
- 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
- Add tomato purée and cook for 3-4 minutes until it integrates well.
- Turn off the heat and add whisked curd and fresh cream. Mix well, then turn the heat back on to low.
- Cook on low heat for 4-5 minutes until the oil starts separating from the mixture.
- Add 30 ml of water, mix well, cover the handi, and cook for 5 minutes on low heat.
- Add crushed kasuri methi and mix well. Cook for an additional 2 minutes.
- 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.