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.