Chicken Handi Recipes

A handi is an earthen pot widely used for cooking in the Subcontinent. Earthen pots are used for the purpose of slow cooking, a way of cooking in India. Because of slow-cooking, the flavours are locked, the preparation holds a smoky aroma, and not to mention, the resulting wonderful earthy flavour—similar to the aroma that fills the air after putting water on clay or on a rainy day? For obvious reasons, putting an earthen pot is not very possible on a modern day gas stove Therefore, we will proceed with the preparation using a regular pan, wok, or Karhai.

Ingredients:

  • 1⁄2 kg boneless chicken, cubed
  • 1 medium onion, chopped
  • 2 teaspoons ginger-garlic paste
  • 1 1⁄2 teaspoons cumin seeds, coarsely ground
  • 1 teaspoon chili powder
  • 2 -3 tomatoes, skinned, deseeded and chopped
  • 1 teaspoon dried fenugreek leaves
  • 2 green chilies, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala powder
  • 2 teaspoons desiccated coconut
  • 2 tablespoons yogurt
  • 1⁄4 cup cream
  • 1 teaspoon plain flour
  • 1 inch gingerroot, julienne
  • 1⁄4 cup coriander, chopped

Directions:

  1. Heat karhai/wok over medium-highflame and add 1/4 cup oil.
  2. Fry chicken. Keep stirring until golden-brown. Transfer to a bowl.
  3. Add some more oil in the wok if required. Add the onions and stir them until light brown. Lower the flame to medium and add 1-2 tbsp water.
  4. Add ginger-garlic paste and cook for another 1 minute. The whole preparation should have brown texture by now.
  5. Add 1 tsp of cumin seeds, chilli powder, a few tbsp. of water and stir for a minute or so. Add tomatoes and stir until mixed. Cover the wok for 5 minutes. Remove the lid, stir, and place it again for another 3 minutes. Remove the lid.
  6. Switch the flame to high. Add chicken and mix it with what’s inside the wok. Add the dried fenugreek, sliced green chillies and fry for 1 minute.
  7. Add black pepper powder, garam masala, remaining cumin seeds, and cook for 1 minute while stirring.
  8. Switch the flame to medium-high. Add coconut and stir for another one minute.
  9. Switch to medium-low. Add yogurt, cream, and the flour. Stir to mix them well, atleast for 3 minutes. Place the lid and wait for another 5 minutes.
  10. Switch to high and remove the lid. Add ginger, half of the coriander and stir for 1-2 minutes to evaporate excess water.
  11. Serve with remaining fresh coriander and a splash of ghee.