handi

Chicken Handi is a recipe that is made in an earthenware/clay pot. The chicken is incredibly tender and injected with flavour from a tomato and yogurt base.

Chicken Handi

tbsp Ghee (Or replace with same quantity oil)

Onions (Sliced finely)

Garlic (crushed)

inch Ginger (crushed)

tbsp Green Chilli Paste (or 2 Green Chillies chopped)

tbsp Cumin Seeds

tsp Ground Turmeric

tsp Red Chilli Powder

½ tsp Ground Coriander Powder

½ tsp Ground Cumin Powder

Salt

300 g Tomatoes (Crushed/Pureed)

750 g Boneless Chicken Thighs

240 ml Plain Yoghurt (Whisked)

tsp Dry Fenugreek

tsp Garam Masala

tbsp Curry Powder (Homemade

75 g Double Cream (Optional)

Fry onions in Ghee/Oil till deep golden brown. About 20 minutes over medium low heat.

Add garlic/ginger/green chilli and saute for 2 - 3 minutes until fragrant. 

Add Cumin Seeds and saute for 1 minute.

Add Ground Turmeric, Chilli Powder, Ground Coriander, Ground Cumin and Salt and saute for 2 minutes.

Pour in pureed tomatoes. Cook and cover on low for 15 minutes.

Add Chicken. Cook covered on medium/low for 5 minutes.

Pour in whisked yoghurt. Add Dry Fenugreek, Garam Masala/Curry Powder. Stir though. Cover and cook on low for 20 minutes.

Add cream if using and cook covered for 2 - 3 minutes.

A creamy spicy chicken dish that makes any night feel special

lb boneless chicken breast (cut into 1 inch pieces)

tsp salt

tsp pepper

tsp kashmiri red chili powder

onion (diced)

green chilli (minced)

garlic paste

ginger paste

tomatoes

salt

yoghurt

cream

tbsp kasuri methi ((dried fenugreek))

tsp garam masala

tbsp pf cream to drizzle

butter

ginger and green chilies to garnish ((optional))

Rub the chicken pieces with the spice mix and set aside

Heat your pan on medium heat and add once the oil shimmers then add in your onion and green chili

Saute until the edges of the onion start to change colour

Add the ginger and garlic paste, cook for a minute to get the rawness out

Now add in the tomatoes, kashmiri laal mirch, and 1/2 tsp salt

Cook, covered for a few minutes to hasten the softening of the tomatoes

Uncover and cook on medium high heat to take out some of the excess moisture, when the masala comes together, it will be one cohesive delicious looking paste, then remove it from the pan. Be sure to leave some oil behind

If your blender can handle high heat liquids then you can puree it right away - otherwise wait for the mixture to cool a little. Puree the tomatoes with the 1/4 cup yoghurt.

Add the chicken pieces to the pan on medium high heat and saute until the color changes completely.

Stir your pureed mix back into the pan, along with half a cup of water. Bring it to a simmer and then let it cook, covered, and on low heat until the chicken is tender (20 minutes - more if needed)

Add your cream to the handi and bring it to a gentle simmer.

Adjust consistency to your liking and top with kasuri methi, your garam masala, a knob of butter, and taste for seasoning. This is when you can add more spice (remaining kashmiri laal mirch), salt, some tomato paste, or even a pinch of sugar to balance out the flavours.

Garnish with a drizzle of cream and your favorite toppings. Serve with hot naan or basmati rice.

Top 2 handi recipes from across the web

The most viewed handi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Chicken Handi

Chicken Handi

Top 2 handi recipes from across the web

The most viewed handi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Handi

Chicken Handi

The most viewed handi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine