Chicken Handi Recipe
This Chicken Handi or Handi Chicken brings rich, creamy restaurant-style flavors without a handi. Slow-simmered in a heavy pan, its smooth onion-tomato curry and cream create a deep, melt-in-the-mouth taste. Serve this chicken curry as a side dish with Naan, Tandoori Roti, Steamed Rice or Jeera Rice.
Servings: 4 people
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To marinate the chicken
- 500 grams chicken (boneless preferred but with bones also works)
- ½ teaspoon black pepper powder
- salt to taste
- ½ cup thick yogurt/curd
To make chicken curry
- 2 tablespoon oil
- 4 cloves
- 2 green cardamom
- 1- inch cinnamon
- 2 onions, finely chopped
- 2 teaspoon ginger garlic paste
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 2 teaspoon coriander powder
- 1 teaspoon red chili powder
- 4 tomatoes, pureed (or used canned tomatoes)
- ¼ cup fresh cream
- ½ teaspoon garam masala powder
- 2 green chilies
- 2-3 tablespoon finely chopped coriander leaves
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
Instructions
Marinating the Chicken
- In a mixing bowl, combine the chicken with salt, pepper, and yogurt. Marinate for 30 minutes. Keep it aside.
Making Chicken Handi
- Heat 2 tablespoons of oil in a wok (kadai) or pan over medium-low heat. Once the oil is hot, add the whole spices and sauté until fragrant.
- Next, add the onions and sauté over medium heat until golden brown. Add the ginger-garlic paste and sauté, stirring continuously, for 2 minutes.
- Now, add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute.
- Add the tomato puree. Cook over medium heat until the masala starts to leave oil from the sides.
- Add the marinated chicken and any remaining marinade. Stir and cook until the color of chicken changes from pink to white.
- Add water to adjust the consistency of the handi curry. Cover and cook over low heat for 15-20 minutes, or until the chicken is cooked through. This is the secret to the best chicken handi as the flavors develop in low and slow cooking.
- The oil will rise to the surface, indicating the chicken curry is cooked. Taste the curry and adjust the salt as needed.
- Finally, stir in the cream, garam masala powder, green chilies, coriander leaves, and Kasuri methi. Cover and cook over low heat for 2-3 minutes to combine the flavors.
- Remove from heat. Serve the chicken curry with naan, tandoori roti, or steamed rice. I always serve it with a side of sliced onions, a squeeze of fresh lime, and a cooling raita.
Video
Notes
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- A cast iron kadai, dutch oven, or heavy-bottomed stainless steel pan works well because it retains heat and allows slow cooking, similar to a handi. Handi cooking is all about slow, even heat. If you're using a regular pan, cook on low heat for longer to develop deep flavors.
- Use thick curd or yogurt to marinate the chicken. Yogurt tenderizes the chicken and makes the gravy thick and creamy.
- The addition of cream and Kasuri methi towards the end of cooking takes this dish to the next level. Do not skip adding them.
- You can adjust the heat of the curry by reducing the red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
- Storage Suggestions:
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- Store the leftovers within 2 hours of cooking.
- Let the handi curry come to room temperature.
- To refrigerate: Transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat until piping hot and serve.
- To freeze: Transfer it to an airtight container and freeze. Stays good for a month. Thaw it overnight in the refrigerator. Reheat until piping hot and serve.
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