Chicken Handi recipe. Restaurant style Chicken Handi

Chicken Handi

Chicken Handi has the right kind of balance , rich , aromatic texture which is really pleasant to eyes, and so is the taste. That arromatic and palatable which leaves you to crave for more.

A handi is deep and wide cooking vessel used in North India, Pakistan and Bengal . In fact handi Chicken is made in handi itself, to get that much needed taste. Here the spices are added to the chicken directly in handi which in turn gives a mesmerizing aromatic flavour to the Chicken.

Here I am presenting Handi Chicken in my style, as every one has a different version of it, and also the texture may differ from person to person, like my turns out yellow orange, some have yellowish brown and so on. But yes..! I can bet you, that this is one of the best Handi Chicken you ever had, if you follow my recipe. So without much a do, here I present Chicken handi in my style.

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INGREDIENTS FOR GRAVY:

2 onions
3-4 garlic crushed
1/4 tsp red chilly powder
1/8 tsp turmeric powder
2 tomatoes
1-2 green cardamom
1/4 tsp white pepper powder
Salt
Water

OTHER INGREDIENTS:

1/ 2 kg chicken ( boneless or with bones)
1/4 tsp cumin seeds
1/2 tsp chilly flakes
1 tomato
2-3 cloves of garlic crushed
1 tbsp curd + 2 tbsp curd
1 tsp red chilly powder
1/4 tsp white pepper powder
1/4 tsp cumin powder ( freshly roasted and grounded)
1/4 tsp garam masala powder
2 tbsp fresh cream
8- 10 almonds
2-3 green chillies slit or finely chopped ( optional)
1 tsp ginger finely sliced into long strips
salt
1/4 cup ghee/ oil

HOW TO MAKE CHICKEN HANDI

1. In a large pan , add 2-3 cups of water , salt , thickly chopped onions, peeled and roughly chopped tomatoes , white pepper , garlic crushed , cardamom pods and boil them for 15 minutes. Let it be cool and keep aside . ( add measurements , mentioned under the ” gravy ” section )

2. Soak, blance and grind the almonds into fine paste. On the other side clean , wash and chop chicken into medium chunks.

3. In a pan or kadhai, add 1/4 cup ghee or oil , ( I added ghee , if you wish you can add oil too ) and crushed garlic with cumin seeds, fry for a minute.

4. Add peeled and blended tomato ( 1 tomato) , salt, 1 tsp chilly powder , 1/2 tsp chilly flakes , 1/4 tsp white pepper and chicken chunks. Fry for a minutes , now add 1 tbsp thick curd and fry again for 3-4 minutes , stirring at intervals.

5. Now in a handi , add onion mixture , with 2 tbsp thick curd, cover and cook for 7-8 Minutes. ( at this step instead of preparing the recipe in handi , I continued in kadhai , just to give a better view to all my viewers, other wise I make in handi from this step )

6. Add grounded almonds and salt , cook for a minute.

7. Add stir fried chicken , 2-3 green chillies slitted ( optional) , sliced ginger, 1/2 tsp cumin powder ( freshly roasted and crushed) and 1/4 tsp garam masala powder , cover and cook on low flame .

8. Lastly add 2 tsp fresh cream , mix well, adjust salt and spice, simmer for 2-3 minutes and off the gas. Sprinkle some coriander leaves .

9. Serve Chicken Handi hot with kulchas/ butter naan / garlic naan or paranthas or phulkas with fresh salad .

NOTE:

Adding green chillies is optional , but as we prefer a spicy meal during winters , I added them, make sure you adjust the spice accordingly as there is white pepper, red chilly powder and garam masala powder too for hotness.
For paneer lovers, just replace it by Chicken . once you add oil garlic and cumin seeds, let it splutter. Add peeled and blended tomato ( 1 tomato) , salt, 1 tsp chilly powder , 1/2 tsp chilly flakes , 1/4 tsp white pepper. Fry for a minutes , now add 1 tbsp thick curd and fry again for 3-4 minutes , stirring at intervals. Now add paneer chunks, fry for half a minute, off the gas.