Chicken Handi is a recipe that is made in an earthenware/clay pot. The chicken is incredibly tender and injected with flavour from a tomato and yogurt base.
Chicken Handi
This is an easy recipe that is highly adaptable. It is usually made in an earthenware pot but because I don’t have one of those, I just make it in a wok or normal pot.
This is a delicious recipe where the chicken is cooked in yoghurt and tomato and a little cream is added towards the end too.
Boneless or Bone In Chicken?
You can make this chicken curry with boneless or bone in pieces or even just the chicken thighs and legs.
Boneless chicken will cook faster. If like me, you’re using boneless chicken, I recommend using dark meat/Chicken thighs because it has more flavor and won’t overcook easily.
However you can use Chicken Breast. Just adjust your cooking times. Chicken Breast does not need long to cook. Low and slow works with Chicken breast but just keep an eye on it to make sure it doesn’t become tough.
If using Chicken Breast, add it right at the end and cook on low for 15 minutes max. I have actually made it with breast and it tastes lovely.
Top Tips and Variations
For best results, use boneless chicken thighs.
Use a home made Garam Masala/Curry Powder – A good substitute is Madras Curry Powder. I like the Hot one.
Flavour layering – Give each layer of flavour time. Soften the onions and let them turn a deep golden brown, add the garlic and ginger and allow it to become fragrant before adding tomatoes or spices. Tomatoes need to be cooked out properly. Spices need to be given a little time to bloom.
Tinned/Bottled tomatoes- These vary in acidity because there is Citric Acid in them. So you may need to add a pinch of sugar.
After you cook the chicken curry, let it sit for a while. This allows the chicken to absorb the flavours fully.
How to serve Chicken Handi
To make a proper Indian feast, sides are essentials! Because every curry needs papadums for dunking and naan to scoop up the sauce with, right?
- Papadums – Fried, Toasted, Grilled, Cooked over a naked flame or even Microwaved works.
- Roti or any type of Naan
- Rice – Jeera Rice
- Kachumbur and Raita – A mixed salad with cucumbers and tomatoes and a Yoghurt based dip.
- Achaar/Pickles – I love Achaar and always pick some up from my mum when I’m up North. Ready made varieties are great too. My favourites are Mango, Aubergine or Lime.
Storage Instructions
Chicken Handi keeps well in an airtight container in the fridge for up to 3 days and in the freezer for up to 2 months.
How to make Chicken Handi
Fry onions in Ghee/Oil till deep golden brown.
Add Cumin Seeds and saute for 1 minute.
Add Ground Turmeric, Chilli Powder, Ground Coriander, Ground Cumin and Salt and saute for 2 minutes.
Pour in pureed tomatoes. Cook and cover on low for 15 minutes.
Add Chicken. Cook covered on medium/low for 5 minutes.
Pour in whisked yoghurt.
Add Dry Fenugreek, Garam Masala/Curry Powder.
Stir though. Cover and cook on low for 10 minutes.
Add cream if using and cook covered for 2 – 3 minutes.
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Chicken Handi
Chicken Handi is a recipe that is made in an earthenware/clay pot. The chicken is incredibly tender and injected with flavour from a tomato and yogurt base.
Ingredients
- 2 tbsp Ghee Or replace with same quantity oil
- 1 tbsp Oil
- 2 Onions Sliced finely
- 6 cloves Garlic crushed
- 2 inch Ginger crushed
- 1 tbsp Green Chilli Paste or 2 Green Chillies chopped
- 1 tbsp Cumin Seeds
- 1 tsp Ground Turmeric
- 1 tsp Red Chilli Powder
- 1 ½ tsp Ground Coriander Powder
- 1 ½ tsp Ground Cumin Powder
- Salt
- 300 g Tomatoes Crushed/Pureed
- 750 g Boneless Chicken Thighs
- 240 ml Plain Yoghurt Whisked
- 2 tsp Dry Fenugreek
- 1 tsp Garam Masala
- 1 tbsp Curry Powder Homemade or Madras
- 75 g Double Cream Optional
Instructions
-
Fry onions in Ghee/Oil till deep golden brown. About 20 minutes over medium low heat.
-
Add garlic/ginger/green chilli and saute for 2 - 3 minutes until fragrant.
-
Add Cumin Seeds and saute for 1 minute.
-
Add Ground Turmeric, Chilli Powder, Ground Coriander, Ground Cumin and Salt and saute for 2 minutes.
-
Pour in pureed tomatoes. Cook and cover on low for 15 minutes.
-
Add Chicken. Cook covered on medium/low for 5 minutes.
-
Pour in whisked yoghurt. Add Dry Fenugreek, Garam Masala/Curry Powder. Stir though. Cover and cook on low for 20 minutes.
-
Add cream if using and cook covered for 2 - 3 minutes.
Recipe Notes
Top Tips and Variations
For best results, use boneless chicken thighs.
Use a home made Garam Masala/Curry Powder - A good substitute is Madras Curry Powder. I like the Hot one.
Flavour layering - Give each layer of flavour time. Soften the onions and let them turn a deep golden brown, add the garlic and ginger and allow it to become fragrant before adding tomatoes or spices. Tomatoes need to be cooked out properly. Spices need to be given a little time to bloom.
Tinned/Bottled tomatoes- These vary in acidity because there is Citric Acid in them. So you may need to add a pinch of sugar.
Storage Instructions
Chicken Handi keeps well in an airtight container in the fridge for up to 3 days and in the freezer for up to 2 months.
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