Chicken Handi -Restaurant style
Chicken Handi-Restaurant style
The term “Handi” in chicken Handi or any other dishes with Handi in the name refers to the cooking vessel. A Handi is a traditional claypot cooking vessel used in Pakistan, North India and Bangladesh.Food cooked in a Handi has a very enhanced flavour which you can't obtain from a regular cooking dish. Chicken Handi is a very popular dish cooked in a Handi. The Chicken used should be boneless preferably and cut into cubes. Unlike other curries, there is no whole spices used in this dish, hence the gravy is smooth and creamy.Chicken Handi is usually served at the Pakistani or Indian restaurants in a Handi which makes it all the more exciting. I would suggest using a Handi to prepare this dish but you may also use any other vessel if the Handi is not available.In Karachi , I had Chicken Handi for the first time at a popular restaurant called KBC and fell in love with it. I have been regularly cooking in a Handi and when we moved to Australia, I made sure that I bought a Handi for my kitchen. This dish can be served preferably with Hot Naans and Roti.
Equipment
- Handi (Claypot)
Ingredients
- 1/2 Kg Boneless Chicken Cut in Cubes
- 1/2 cup Oil
- 2 Onions Finely sliced
- 3 Tomatoes Chopped
- 1/4 cup Cream
- 1 tsp Cumin Powder Roasted
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Dried Fenugreek leaves (Dried Methi leaves)
- Salt According to taste
Marination of the Chicken
- 1.5 tbsp Ginger and Garlic Paste
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Powder Roasted
- 1 tbsp Lemon Juice
- 1 tsp Chaat Masala
- Salt According to taste
Instructions
- Add all the Marination ingredients to the Chicken and mix well. Marinate for about 30 minutes
- Now pour some oil in a pan and shallow fry the marinated chicken and keep aside
- Pour the oil in your Handi and Saute the Onion until it is transluscent. It should not turn brown.
- Add the Tomatoes and stir for about a minute
- Cover the Handi and let the tomatoes and onions cook on low flame for about 2-3 minutes
- Once the tomatoes are soft, take out the onions and tomato mixture and blend it to form a paste
- In the same Handi, add all the Gravy spices and mix well. (can add more oil, if it is insufficient)
- Let the spices cook for about a minute and then add the tomato and onion gravy paste and mix well
- Now add the chicken which was shallow fried
- You can add about half a cup of water if the gravy is too dry
- Once the oil starts to float add the cream and mix well
- Let the gravy cook for about 2-3 minutes until the oil floats again and in the end add the Fenugreek leaves and give it a mix
- Handi is ready to serve, garnish with coriander leaves and sliced green chillies. Preferably serve with Rotis or Naans
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