Chicken Handi

Rustic and full of flavor this delectable "Chiken/Murg Handi" is a very popular recipe, cooked in a traditional way. As the name suggests, this recipe needs to be made in a special vessel called Handi. Handi is a kind of a cooking pan that was used in Indian Cooking with a shallow depth and a wide bottom in olden days, which was made of Clay. However, these days it is not so common to cook in such pots or to even find it. So don't worry, cooking this recipe at home in your regular khadai/wok can be an experience to be savored. The version of my Chicken Handi has been inspired by Pakistani cooking and every time I make this recipe, it is sure to be a hit in my family. We enjoyed this dish with Phulka or jeera rice but you may also relish with naan, tandoori bread, steamed rice or pulao. So, how about trying out the unique and deliciously mouth watering Chicken Handi with "Flavors of Sneha's Kitchen."



Ingredients:

Chicken Handi

750g chicken
 2 big onions sliced
2-3 chopped tomatoes

3 tbsp ghee
4-5 cloves garlic chopped
1 tbsp of ginger-garlic paste
1 tsp cumin seeds
1 tsp crushed coriander seeds
1 tsp turmeric
1 tsp red chilli powder

1 tsp of chicken curry masala (optional for added flavor)
3-4 green chillies
Salt to taste
1 tsp garam masala
2 tsp dried fenugreek
1 cup plain yogurt
1/2 cup cream ( optional)
Handful of chopped cilantro for garnishing.

Method:

• Heat ghee in a pan. Allow it to melt. Fry sliced onions in ghee till they are golden brown. Once they are brown, remove the onions and keep them separately in a bowl.

• In the same ghee, crackle the cumin seeds. Now add chopped garlic and tomatoes. Cook them until they are soft.

• Add the fried onion back in the ghee and mix it well. Add ginger-garlic paste and saute until the raw flavor is gone. Add crushed coriander seeds, green chillies. turmeric powder, chilli powder, Chicken curry masala and salt. Give it a mix and cook for 1 minute.

• Add chicken in the mixture and mix it well. Cover and cook until chicken is nicely cooked.

• Once the chicken is cooked well, add yoghurt. Keep cooking until oil starts appearing from the corners.

• Pour cream along with fenugreek leaves and garam masala. Cook it for few more seconds.

• Garnish with chopped cilantro and serve hot.

Tips: Adding the chicken curry masala is totally optional. I use this just to give an added flavor to this recipe. This recipe does not requires addition of water for the gravy. Chicken gets cooked in its own juices besides the moisture incorporated by curd and tomato. The dish typically must have a thicker consistency, but you can alter the consistency to suit your palate by adding water or coconut milk.

Bengali Style Masala Khichdi / Bhoger Khichuri

Popular for its distinct flavor, Bhoger Khichuri or Masala Khichi is an essential part of Durga Pooja. I remember, back in my hometown during Durga Pooja, how I used to wait temptingly for this Khichdi.  The filling and satisfying Masala Khichdi is laden with veggies and daal. The tempering of whole spices make this dish so aromatic that you won't be able to stop yourself by licking your fingers. Here is a delectable KHICHURI recipe that Bengalis offer to Ma Durga as a "Bhog". So let's start making this pure and divine Masala Khichdi with "Flavors of Sneha's Kitchen".



Ingredients:

1/2 cup split moong daal (Dry roast the moong daal on slow flame for 5-6 mints, until its nutty brown. Wash and strain the excess water)
1/2 cup Govind Bhog rice or any short grain rice (Rinse with water and strain)
3/4 cup cauliflower florets
2 medium sized potatoes cut in big chunks
1/3 cup of frozen or blanched green peas
1 medium sized tomatoes roughly chopped
2 pods green cardamom

Masala Khichdi

4 cloves
2 inch pieces cinnamon stick
2 bay leaves
2 whole red chillies
1/2 tsp cumin seeds
1/3 grated fresh coconut
1 tbsp grated ginger
1/2 tsp turmeric powder
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder or as per taste
1/4 tsp of garam masala powder
4 tbsp of mustard oil/vegetable oil
1 tsp of granulated sugar
2-3 green chillies
Salt as per taste
1 big tbsp of desi ghee
4-5 cups of water or as needed


Method:

• In a big pan heat oil until smoke starts emanating. Shallow fry the cauliflower and potatoes until they turn brown. Take them out and keep it aside.
•  In the remaining oil, add cardamom, cloves, cinnamon, bay leaf and whole red chillies. Saute for 30 seconds. Now add the cumin seeds and let it splutter. 
• Add the coconut and cook till it turns golden brown. Now add the grated ginger, turmeric powder, cumin powder and red chilli powder. Mix well and saute for 30 seconds. 
• Add the roughly chopped tomatoes and cook for 2 mins or until they get soft.
• Now add the rice and saute on medium flame for 2-3 minutes.
• Add the moong daal and mix well. Add 3-4 cups of water and let it come to a boil.
• Once water is boiling, add fried cauliflower and potatoes. 
• Add salt as per your taste. Mix well, cover and cook for 15 minutes on low flame.
• After 15 minutes, add sugar and mix well.
• Add green chillies, green peas and 1-2 cups of water and mix well. Cover with a lid and cook for 5 minutes on low flame.
• Now add garam masala powder and ghee in the khichdi and give a final mix. Cover and let it simmer for a minute or so.
• The sumptuous Khichdi is ready to be served.