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Handi Chicken is a traditional way of cooking the chicken. It is a delicious dish made with chicken cooked in a low flame for a pretty long time so that the goodness and finer aroma of the earthen pot also gets absorbed into the chicken. “Handi” is a Hindi word for an earthen pot and the traditional recipe is still made in a handi and is slow cooked in a tandoor. A tasty dish indeed! So, I have this recipe for you that will not only cause much less mess than you think and will not compromise on the restaurant like taste at all. :) What are you waiting for now? Gather your ingredients and cook this dish with the help of this easy step-by-step recipe below!
Course: Main Course
Cuisine: Indian
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
INGREDIENTS OF HANDI CHICKEN:
(4 Servings)
• 500gm Chicken
• 2 teaspoon Ginger paste
• 2 teaspoon Garlic paste
• 1 teaspoon Cumin Seeds (Jeera)
• 5 tablespoon Mustard oil
• 1/2 Cup Onion
• 3 tablespoon Curd
• 1-2 Bay leaf ( Tej patta)
• 1-2Dry Chilli (Sukhi Mirch)
• 2 teaspoon Turmeric powder (Haldi powder)
• 1 teaspoon Red chilli powder
• 4 Green cardamom
• 2gm Black cardamom
• 1 teaspoon Garam masala powder
• Salt as required
HOW TO MAKE HANDI CHICKEN:
Step 1/3 Wash And Marinate the Chicken
Clean the chicken pieces completely, par them dry and add the curd, turmeric powder, red chilli powder, salt, mustard oil and coriander powder. Mix all the inredients together with chicken pieces and keep this aside in the fridge for 1-2 hours.
Step 2/3 Prepare The Masala Mix
Roughly chop the onion, ginger and garlic cloves and add them to mixer or grinder and make a paste of it. Add a few drops of water if necessary. As regards Garam Masala powder, it's better to make it at home. Or else you may also purchase the ready-made Garam Masala Powder available in the market. But the home made one has better aroma. To make it take Cinnamon (Dalchini), Green and black cardamom (Elaichi), Clove (Laung), Black Pepper (Gol Mirch) and dry fry them a little. Then by using any convinient device make a rough kind of powder of it manually. We would use this Garam Masala Powder at a later stage in the recipe.
Step 3/3 Combine, Cook And Serve
Now take the Earthen pot (Handi) and put it on the stove. Let it heat up. Heat 2-3 tbsp of mustard oil. Add Cumin seeds (Jeera), Bay leaf (Tej Patta) and Dry Chillies and stir. Then add the sliced onion and saute well. Once the onion becomes golden brown, then add the paste of onion, garlic & ginger and saute further. Stir well. Now add a little turmeric powder and chilli powder. And then put the marinated chicken into the pot and stir well. Add salt to taste. Now we would add a reasonable quantity of water to allow it to boil and get cooked. In 'Handi Chicken' it is important to let it be boiled for a long time, may be for about half an hour on low flame, depending upon the quantity of your chicken. Cover the lid and leave it on the stove to get cooked well. In between take out the lid a few times and stir a little. At this stage you can add the Garam Masala Powder. You will know it is done when the oil comes to the surface. Garnish with coriander leaves. And now your Handi Chicken is ready. Serve it garma garm with rice or chapatti.
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