Handi Chicken Recipe: It is a royal, flavorful and creamy North Indian dish traditionally cooked in an earthen pot called a “handi.” The slow-cooking method helps the chicken absorb all the aromatic spices while giving the curry a unique smokey flavor. Whether you are preparing a special dinner or want to try a restaurant-style dish at home, this recipe promises rich taste, perfect creaminess, and irresistible aroma. The combination of yogurt, cream, tomatoes, and spices makes this chicken curry truly indulgent and perfect for pairing with butter naan, jeera rice, or roti. Let’s dive into the detailed recipe and learn how to make this mouthwatering dish at home.
Ingredients
- 700 g chicken (with bone preferred)
- 3 tbsp oil or ghee
- 1 bay leaf
- 4–5 cloves
- 1-inch cinnamon stick
- 3 green cardamoms
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 1 green chilli (slit)
- ½ cup curd (whisked)
- ¼ cup fresh cream
- 1 tsp kasuri methi
- ½ cup water (adjust as needed)
- 1 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp cumin powder
- Salt to taste
- Fresh coriander leaves
- Ginger juliennes
Instructions For Handi Chicken Recipe
- Heat oil or ghee in a handi, add bay leaf, cardamom, cloves and cinnamon. Saute for a few seconds until aromatic.
- Add chopped onions and sauté until golden brown. This step enhances sweetness and depth of flavor.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add the chicken pieces and sauté on medium-high heat for 5–7 minutes until they turn slightly white.
- Add turmeric, chilli powder, coriander powder, cumin powder and salt then mix it well.
- Add tomato puree and cook until oil separates from the masala.
- Lower the heat and add the whisked curd slowly, stir continuously to avoid curdling, cook for 2–3 minutes.
- Add half a cup of water, cover the handi and cook on low flame for 20–25 minutes until chicken becomes tender.
- Add fresh cream and crushed kasuri methi. Give it a gentle mix and cook for another 3–4 minutes.
- Garnish with coriander and ginger juliennes.
- Serve hot with naan, roti, paratha or rice.
Preparation Tips
- Use an earthen handi for authentic aroma, but a steel or kadai also works well.
- Always add curd on low flame to prevent curdling.
- Slow cooking enhances flavor and makes the chicken more tender.
- Bone-in chicken gives a richer and deeper taste.
- You can add more cream for extra richness.
Also Read:-
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