
Chicken Handi Recipe

45 min

2-3 People

10 min
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