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Chicken Handi!
The most scrumptious chicken handi recipe is in which chicken is simmering in its own juices until it is done is what a foodie’s dreams are made of!!
Chicken Handi can be relished with Laccha Paratha, Naan, Phulka, or steamed rice
Enjoy this delicious Chicken Handi Recipe preparation and do share your feedback with me in the comment section below!!
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Stainless Steel Saucepan with Lid, Sauce Pot with Lid, Fry Pan, Kadai with Lid,
Recipe: CHICKEN HANDI
Serves 2-3
Preparation Time 10 mins
Cooking Time 45 mins
Ingredients for Chicken Handi
For onion gravy
• 3-4 onion
• 1 BAYLEAF
• 1 cinnamon
• 3-4 peppercorn
• 3-4 cloves
For chicken marination
• 500 gm chicken
• Salt to taste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tsp ginger garlic paste
For chicken handi
• 2 tbsp oil
• 2 bay leaf
• 1 cinnamon
• 2 Black cardamom
• 2-3 green cardamom
• 4-5 peppercorn
• 3-4 cloves
• 1 tbsp ginger garlic paste
• 1 tsp chopped green chili
• 2 tsp coriander powder
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 cup onion paste
• 1 cup curd
• ½ cup tomato puree
• 1/2 cup cashew nut paste
• 1 tbsp butter
• 1 tbsp cream
• 1 tbsp saffron water
• 1 tsp kewra water
• 1/2 tsp mace powder
• 1 tsp cardamom powder
• 1 tsp Kasuri methi
• 2-3 coriander springs
For smoky flavor
• 2-inch charcoal piece
Method
• In a cooking pot, add water, onions which are cut into ¼ and whole garam masala (cinnamon, bay leaf, peppercorn, cloves), and cook the onions for 10 min or till it turns translucent
• Allow it to cool, remove the whole garam masala and make a fine paste
For chicken marination
• In a mixing bowl add chicken handi curry cut pieces, salt, turmeric, red chili powder, and ginger garlic paste, and marinate chicken for about 15-20 minutes
For chicken handi
• Heat oil in a thick bottom pan.
• Add whole garam masala (bay leaf, cinnamon, cloves, black pepper, cardamom) to allow it to crackle.
• Add ginger garlic paste and chopped green chili cook for a minute
• Add in the boiled onion paste prepared before and saute well till oil comes up
• add coriander powder, turmeric, red chili powder, salt, and cook the masala
• Add curd and bhuno
• Add marinated chicken and cook well with the lid closed
• after about 7-8 minutes of cooking and stirring the chicken handi add tomato puree
• For giving rich full flavor add cashew nut paste, butter, cream, saffron water, kewra water
• Finish the gravy with cardamom powder, mace powder, and Kasuri methi
For smoky flavor
• Burn a piece of charcoal for 15 to 20 min and remove in a steel cup till its fully burnt, make sure to use a steel cup or Katori
• Now place the steel Katori with the burning coal on top of the cooked chicken gravy, add a few cloves, add a spoon of ghee and quickly close the lid to infuse the flavor of smoke which comes out. this process is also called “Dhungaar”
• Open the lid after 5 minutes and remove the Katori with the coal
• Stir the gravy well
• pour in a serving bowl
• garnish with a spring of fresh coriander and slits green chili
• and serve with roti, paratha, or rice
• Enjoyyyys!!!!!
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