Chicken Handi Recipe
Chicken Handi is a rich and creamy Indian dish made with chicken cooked in a flavorful gravy with yogurt, cream, and aromatic spices. Ready in 40 minutes, it’s perfect for a satisfying meal.
Equipment
- Handi or deep pan
- Mixing bowl
- Spatula
Ingredients
- 500 grams chicken bone-in or boneless
- 1 cup yogurt
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 2 onions finely chopped
- 2 tomatoes chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/4 cup fresh cream
- 1 tablespoon kasuri methi dried fenugreek leaves
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Marinate the Chicken:
- In a mixing bowl, combine chicken, yogurt, 1/2 teaspoon turmeric powder, and salt.
- Mix well and let it marinate for at least 30 minutes.
Prepare the Gravy:
- Heat oil or ghee in a handi or deep pan over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Add chopped tomatoes, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
Cook the Chicken:
- Add the marinated chicken to the gravy and mix well.
- Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Finish with Cream and Kasuri Methi:
- Add fresh cream and mix well to make the gravy rich and creamy.
- Add kasuri methi and garam masala, and let it cook for another 2-3 minutes.
Serve:
- Garnish with fresh cilantro leaves and serve hot with naan, roti, or steamed rice.
Notes
- Variation: You can add bell peppers or mushrooms for added flavor and texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Chicken Handi with a side of cucumber raita for a refreshing contrast.
