Chicken Handi
Make Chicken Handi once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. Low and slow is the secret — the longer simmer lets chicken soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 .2 kg Chicken
- 5 Thinly sliced Onion
- 2 Finely chopped Tomatoes
- 8 clove Garlic
- 1 tbsp Ginger paste
- ¼ cup Vegetable Oil
- 2 tsp Cumin Seeds
- 3 tsp Coriander Seeds
- 1 tsp Turmeric powder
- 1 tsp Chilli Powder
- 2 Green Chilli
- 1 cup Yogurt
- ¾ cup Cream
- 3 tsp Dried fenugreek
- 1 tsp Garam Masala
- Salt
Method
- Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.
- To the same pot, add the chopped garlic and sauté for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.
- Then return the fried onion to the pot and stir. Add ginger paste and sauté well.
- Now add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.
- Next goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.
- Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.
- When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.
- Finally add the cream and give a final mix to combine everything well.
- Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!
Tips for the best Chicken Handi
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the India base takes well to it.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Chicken Handi ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chicken Handi recipe hard to make?
It is rated hard: 16 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for chicken?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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