chicken handi recipe

Chicken Handi (Restaurant Style Chicken Handi) is one of  the popular curries in India. It is mild and creamy (without adding cream) and very flavourful. This restaurant style Chicken Handi  made with lots of yogurt and coriander seeds is fairly easy to prepare and makes a perfect week night meal or entertain guests.&nbsp;

Chicken Handi | How to make Restaurant style Chicken Handi

Yougurt (whisked)

10-12 Cashews & Almonds ((5-6

Onions (thinly sliced)

medium sized Tomatos (chopped)

tbsp Ginger-Garlic paste

2-3 Green chillies (chopped)

tsp Chilli powder (or as per taste)

tsp Turmeric powder

Cumin powder

tsp Coiander seeds (lightly crushed)

tbsp Kasuri methi (dried fenugreek leaves)

tsp Garam masala powder

tsp sugar

Salt

Heat ghee/oil in a handi(clay pot)/kadhai/thick bottomed pan on medium heat. Then add the onions and fry till it turns lovely golden brown.

Then add in the ginger garlic paste and fry for a mins or until the raw smell disappears.

Now toss in the chopped tomatoes, chillies and continue frying until the tomatoes are soft and mushy.

Now add the dry masalas that is the chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins.

Toss in the chicken pieces and mix everything well with the masala.&nbsp;

Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, stirring intermittently. (If you are using boneless the cook time will be less, arnd 8- 10 mins)

When the chicken is almost cooked reduce the heat to low.

Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well.&nbsp;

Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.

When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.

Sprinkle some coriander leaves and serve it hot with rice or roti.&nbsp; or naan.

How to make Restaurant Style Chicken Handi

Chicken (boneless)

Cumin seeds

onion

tbsp. Ginger Garlic (crushed)

Tomatoes (chopped)

red chilli powder

water

yogurt

turmeric powder

cumin powder

coriander powder

Kashmiri red chilli powder

green chillies

tsp. garam masala powder

tbsp. Crushed Kasuri methi leaves (dried fenugreek leaves)

heavy cream

coriander leaves

Salt (to taste)

One quick tip: if you want your chicken pieces to be nice and juicy, just cover them up with some water, add a couple of tablespoons of salt and let it soak for one or two hours before you start to cook. Rinse off the pieces thoroughly before you cook it if not your curry is going to turn out super salty!

Set a large pan on medium heat and add three to four tablespoons of cooking oil

Add half a teaspoon of cumin seeds. Once the seeds start to splutter add one medium sized onion (finely chopped)

Sprinkle approximately half a teaspoon of salt so the onions cook faster. Stir fry the onion for approximately five or six minutes till it turns light brown in color

Add one tablespoon of crushed ginger and garlic. Continue to stir fry for two more minutes till the onion turns nice and deep golden brown in color

Next add two large chopped tomatoes and make sure to take nice and red and juicy tomatoes. Give that a quick stir

Cover it for approximately three to five minutes till the tomatoes turn nice and soft

After the tomatoes soften, stir fry for approximately two minutes till it glides easily on the surface of the pan.

Next, take half a cup of plain unsweetened yogurt (that's not too sour), beat it really well and add it to the tomato paste

Next add half a teaspoon of turmeric powder, half a teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of normal red chili powder and 2 teaspoons of kashmiri red chili powder to give it a nice red color

Mix everything well and let this gravy cook for approximately 5 minutes, so that the yogurt completely cooks through. One easy way by which you can say that the gravy is cooked perfectly is when you see that there is some oil that starts to surface on the gravy

Now it's time to add in the chicken pieces

Next add three to four slit green chillies and give it a stir

Stir fry the chicken pieces along with the gravy for approximately three to five minutes

Add salt to taste. (Remember if you brined your chicken it's going to be a little salty so add salt accordingly)

Next add half a cup of water place the lid on. Let the chicken cook through. It should take approximately six or seven minutes

Once the chicken has cooked through, cook the gravy to the consistency that you desire. I like to thicken it up a little bit (that's how they serve it in restaurants)

Next add one teaspoon of garam masala and one tablespoon of crushed kasuri methi leaves or fenugreek leaves

Next check for salt add salt if needed followed by two tablespoons of heavy cream

Garnish with some coriander leaves and all done!

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