fbpx

Tandoori Flames has implemented protocols that ensure the health and safety of our employees and valued customers. To know more Click here

Chicken Handi Recipes

Chicken Handi Recipes

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-high flame 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.