Introduction:
Chicken Handi is a traditional and rich North Indian dish that derives its name from the clay pot, or "handi," in which it is traditionally cooked. This dish is known for its creamy, aromatic gravy that is infused with a blend of spices, making it a perfect choice for a hearty meal. The slow cooking in a handi enhances the flavors, giving the chicken a unique taste and texture. Chicken Handi is usually served with naan, roti, or steamed rice.
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Ingredients:
500g chicken, cut into medium-sized pieces
3 tablespoons oil or ghee
2 large onions, finely chopped
2 tablespoons ginger-garlic paste
3-4 green chilies, slit
2 medium tomatoes, finely chopped
1/2 cup plain yogurt (curd), whisked
1/4 cup fresh cream
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Instructions:
Preparation:
Clean and wash the chicken pieces thoroughly. Pat them dry and set aside.
Whisk the yogurt until smooth and keep it ready.
Cook the Onions:
Heat oil or ghee in a handi or deep, heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté until they turn golden brown. Stir frequently to avoid burning.
Add Ginger-Garlic Paste:
Add the ginger-garlic paste to the browned onions and sauté for 2-3 minutes until the raw smell disappears.
Add the slit green chilies and cook for another minute.
Add Spices:
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and cook the spices for 1-2 minutes.
Add Tomatoes:
Add the chopped tomatoes and cook until they turn soft and oil starts to separate from the masala. Stir occasionally to ensure even cooking.
Incorporate Yogurt:
Lower the heat and slowly add the whisked yogurt, stirring continuously to avoid curdling. Cook the mixture until it thickens and the oil begins to separate.
Add Chicken:
Add the chicken pieces to the masala and mix well to coat them evenly with the spice mixture. Cook for 7-8 minutes on medium heat, stirring occasionally.
Simmer and Cook:
Cover the handi with a lid and let the chicken cook on low heat for about 20-25 minutes, stirring occasionally to ensure even cooking.
Add a little water if needed to adjust the consistency of the gravy.
Final Touches:
Once the chicken is cooked through and tender, add the fresh cream and crushed kasuri methi. Stir well to combine.
Sprinkle garam masala powder over the dish and mix gently.
Garnish and Serve:
Garnish the Chicken Handi with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice. Enjoy the rich and creamy flavors of this traditional dish.
Conclusion:
Chicken Handi is a delightful dish that brings out the best of traditional North Indian cooking. The slow-cooked chicken in a creamy, spiced gravy offers a comforting and satisfying meal. Whether you serve it at a family dinner or a special occasion, this dish is sure to impress with its deep flavors and rich texture. Enjoy the authentic taste of Chicken Handi with your favorite side dishes and savor every bite.
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