Chicken Handi

---

Ingredients for Chicken Handi

For onion gravy

• 3-4 onion 

•   1 BAYLEAF

• 1 cinnamom

• 3-4 peppercorn

• 3-4 cloves

• For chicken marination

• 500 gm chicken

• Salt to taste

• 1/2 tsp turmeric

• 1 tsp red chili powder

• 1 tsp ginger garlic paste

For chicken handi

• 2 tbsp oil

• 2 bay leaf

• 1 cinnamon  

• 2 Black cardamom

• 2-3 green cardamom

• 4-5 peppercorn

• 3-4 cloves

• 1 tbsp ginger garlic paste

• 1 tsp chopped green chili

• 2 tsp coriander powder

• 1 tsp turmeric

• 1 tsp red chili powder

• 1 cup onion paste

• 1 cup curd

• ½ cup tomato puree

• 1/2 cup cashew nut paste

• 1 tbsp butter

• 1 tbsp cream

• 1 tbsp saffron water

• 1 tsp kewra water

• 1/2 tsp mace powder

• 1 tsp cardamom powder

• 1 tsp Kasuri methi

• 2-3 coriander springs

For smoke flavor

• 2-inch charcoal piece

Method

• In a cooking pot add water, add onions which is cut into ¼ and whole garam masala (cinnamon, bay leaf, peppercorn, cloves), and cook the onions for 10 min or till it turns translucent

• Allow it to cool, remove the whole garam masala and make a fine paste

For chicken marination

• In a mixing bowl add chicken curry cut pieces, salt, turmeric, red chili powder, and ginger garlic paste, and marinate chicken for about 15-20 minutes For chicken handi

• Heat oil in a thick bottom pan.

• Add whole garam masala (bay leaf, cinnamon, cloves, black pepper, cardamom) to allow it to crackle.

• Add ginger garlic paste and chopped green chili cook for a minute

• Add in the boiled onion paste prepared before and saute well till oil comes up

• add coriander powder, turmeric, red chili powder, salt, and cook the masala

• Add curd and bhuno

• Add marinated chicken and cook well with the lid closed

• after about 7-8 minutes of cooking and stirring the chicken add tomato puree.

• For giving rich full flavor add cashew nut paste, butter, cream, saffron water, kewra water

• Finish the gravy with cardamom powder, mace powder, and Kasuri methi For smoke flavor

• Burn a piece of charcoal for 15 to 20 min and remove in a steel cup till its fully burnt, make sure to use a steel cup or Katori

• Now place the steel Katori with the burning coal on top of the cooked chicken gravy, add a few cloves, add a spoon of ghee and quickly close the lid to infuse the flavor of smoke which comes out. this process is also called “Dhungaar”

• Open the lid after 5 minutes and remove the Katori with the coal.

• Stir the gravy well

• pour in a serving bowl

• garnish with a spring of fresh coriander and slits green chili

• and serve with roti, paratha, or rice

---