Chicken Handi is a creamy and flavorful restaurant-style chicken curry from Indian cuisine. Also known as Murgh Handi or Handi Chicken, it is made with chicken simmered in onion-tomato based curry sauce. Serve this chicken curry as a side dish with Naan, Tandoori Roti, Steamed Rice or Jeera Rice.
Prep Time10 minutesmins
Cook Time5 hourshrs30 minutesmins
Total Time40 minutesmins
Course: Main
Cuisine: Indian
Servings: 4people
Author: Preeti
Equipment
1 Heavy bottom pot or pan
Ingredients
To marinate the chicken
500gramschicken(boneless or with bones)
½teaspoonblack pepper powder
salt to taste
½cupthick yogurt/curd
To make chicken curry
2tablespoonoil
4cloves
2green cardamom
1-inchcinnamon
2onions,finely chopped
2teaspoonginger garlic paste
¼teaspoonturmeric powder
½teaspooncumin powder
2teaspooncoriander powder
1teaspoonred chili powder
4tomatoes, pureed(or used canned tomatoes)
¼cupfresh cream
½teaspoongaram masala powder
2green chilies
2-3tablespoonfinely chopped coriander leaves
1teaspoonKasuri methi (dried fenugreek leaves)
Instructions
Preparations
To marinate the chicken - In a mixing bowl, combine chicken, with salt, pepper and yogurt. Marinate for 30 minutes.
Making Restaurant Style Handi Chicken
Heat 2 tablespoon of oil in a wok (kadai) or pan over medium low heat.
Once the oil is hot, add the whole spices and sauté it until aromatic.
Next, add onions and sauté on medium heat until golden.
Add the ginger-garlic paste and sauté stirring continuously for 2 minutes.
Now add turmeric powder, cumin powder, coriander powder and red chili powder. Sauté it for a minute.
Add tomato puree. Cook on medium heat until the masala starts to leave oil from the sides.
Add the chicken and the leftover marinade. Stir and cook until the color of chicken turns from pink to white.
Stir in water to adjust the consistency of the gravy. Cover and cook on low heat for 15-20 minutes until the chicken is cooked.
Oil will start to float on the top. This is an indication that the chicken curry is cooked well. Taste the curry and add salt.
Finally, add cream, garam masala powder, green chilies, coriander leaves and Kasuri methi. Stir to combine. Cover and cook on low heat for 2-3 minutes.
Remove from heat. Serve chicken curry with Naan, Tandoori Roti or steamed rice.
Video
Notes
Use thick curd or yogurt to marinate the chicken. Yogurt not only tenderizes the chicken but also makes the gravy thick and creamy.
If you do not have a handi, you can make it in a wok (Kadai), a pan, or any deep bottom pot.
The addition of cream and Kasuri methi towards the end of cooking takes this dish to next level. Do not skip adding them.
You can adjust the heat of the curry by reducing red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
Slightly roast the Kasuri methi and then add it to the curry.