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    Home » Recipes

    28th October 2020 Dinner

    Home » Recipes

    Chicken Handi

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    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 in a black bowl on a grey towel

     

    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

    Onions in oil in pot

    Golden brown onions in pot

    Fry onions in Ghee/Oil till deep golden brown.

    Browned onions in pot

    Add garlic/ginger/green chilli and saute for 2 - 3 minutes until fragrant.

    Garlic and Ginger added o pot with a wooden spoon stirring

    Green Chilli added to pot

    Add Cumin Seeds and saute for 1 minute.

    Cumin Seeds added to pot

    Add Ground Turmeric, Chilli Powder, Ground Coriander, Ground Cumin and Salt and saute for 2 minutes.

    Ground Spices added to pot

    Onion based being stirred by wooden spoon in pot

    Pour in pureed tomatoes. Cook and cover on low for 15 minutes.

    Pureed tomatoes added to pot

    Pureed Tomatoes cooking in pot

    Add Chicken. Cook covered on medium/low for 5 minutes.

    Pour in whisked yoghurt.

    Par cooked Chicken and yoghurt in pot

    Add Dry Fenugreek, Garam Masala/Curry Powder.

    Dry Fenugreek and Garam Masala added to pot

    Stir though. Cover and cook on low for 10 minutes.

    Chicken cooking in pot

    Chicken cooking in pot with wooden spoon

    Add cream if using and cook covered for 2 - 3 minutes.

    Cream added to pot

    More Chicken Recipes:

    Karahi Chicken

    Chana Dal with Chicken

    Chicken Pulao

    Chana Dal with Chicken

    Easy Boneless Chicken Curry

    Best Indian Chicken Curry With Yoghurt

    Tawa Chicken

    Patiala Chicken

    Chicken Hyderabadi

    **If you make this recipe, please don't forget to comment/rate/tag us. Thank you x

    Chicken Handi in a black bowl on a grey towel
    4.86 from 7 votes
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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.

    Course Chicken, Dinner, Lunch
    Cuisine Indian, Pakistani
    Keyword Chicken Handi, Handi
    Prep Time 10 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 20 minutes
    Servings 4
    Calories 668 kcal
    Author Safira

    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

    1. Fry onions in Ghee/Oil till deep golden brown. About 20 minutes over medium low heat.

    2. Add garlic/ginger/green chilli and saute for 2 - 3 minutes until fragrant. 

    3. Add Cumin Seeds and saute for 1 minute.

    4. Add Ground Turmeric, Chilli Powder, Ground Coriander, Ground Cumin and Salt and saute for 2 minutes.

    5. Pour in pureed tomatoes. Cook and cover on low for 15 minutes.

    6. Add Chicken. Cook covered on medium/low for 5 minutes.

    7. Pour in whisked yoghurt. Add Dry Fenugreek, Garam Masala/Curry Powder. Stir though. Cover and cook on low for 20 minutes.

    8. 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.

     

    Nutrition Facts
    Chicken Handi
    Amount Per Serving
    Calories 668 Calories from Fat 468
    % Daily Value*
    Fat 52g80%
    Saturated Fat 19g119%
    Cholesterol 236mg79%
    Sodium 190mg8%
    Potassium 847mg24%
    Carbohydrates 16g5%
    Fiber 3g13%
    Sugar 7g8%
    Protein 35g70%
    Vitamin A 1141IU23%
    Vitamin C 16mg19%
    Calcium 150mg15%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Meher says

      January 11, 2023 at 11:24 pm

      5 stars
      Thank you so much for this easy recipe. Apart from your dum biryani I tried this chicken and it was an instant hit. I'll be surely following and making more of your recipes.

      Reply
      • Safira says

        January 12, 2023 at 8:16 am

        I am so glad you liked it. Thankyou for your comment. x

        Reply
    2. Gayle Roberts says

      July 09, 2023 at 12:30 pm

      This is my favourite recipe and go too 😊 it is easy and absolutely delicious 😋 thank you

      Reply
      • Safira says

        July 10, 2023 at 6:01 am

        Hi Gayle,

        SO glad that you like it. Thankyou so much for your feedback. 🙂

        Reply
    3. Ash says

      July 10, 2023 at 6:05 am

      5 stars
      Great recipe!

      Reply
      • Safira says

        July 10, 2023 at 6:38 am

        Thankyou! Glad you like it.

        Reply

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