Name: Chicken Handi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 500 grams chicken (small pieces, with bone); 4 pieces dry red chilies (whole); 10 pieces black peppercorns; 2 pieces black cardamom (bari elaichi); 3 pieces green cardamom; 4 pieces cloves; 1- inch cinnamon stick; 1 tsp cumin seeds; 2 tsp coriander seeds; 1 tsp Kashmiri red chili powder; ½ tsp turmeric powder (haldi); ½ tsp red chili powder; 12 cloves garlic (whole, peeled); 1- inch ginger (cut into small pieces); 2 tbsp water; 4 tbsp cooking oil; 1 tsp salt; 2 pieces onions (medium size, finely sliced); 2 pieces tomatoes (medium size, roughly diced); 2 pieces green chilies (broken in half); 2 pieces bay leaves; Salt to taste; ½ cup water (lukewarm); ½ tsp chicken masala powder; Coriander leaves (a handful, chopped finely)

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Chicken handi is a lavish, flavorful dish from the northern part of India, cooked traditionally in a clay pot or an earthen pot and is made up of chicken cooked very slowly in a rich gravy that is basically made with the freshly roasted whole spices, onions, tomatoes, ginger, garlic, and a mixture of ground masala spices. Initially, the chicken is given a light fry to make sure that the juices are retained and intense. Just take a look at my simple recipe to understand the steps for making chicken handi at home.

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KEY TAKEAWAYS

Chicken handi is a popular Indian curry, especially loved in North Indian households and roadside dhabas for its rich, slow-cooked flavor.
It is best served with hot steamed rice, naan, tandoori roti, or plain paratha.

Chicken handi has a deep, spicy, earthy, and slightly smoky taste.
Other similar recipes are chicken kadai, chicken curry, chicken masala, and dhaba style chicken curry.

The Ingredients:

500 grams chicken (small pieces, with bone)
4 pieces dry red chilies (whole)
10 pieces black peppercorns
2 pieces black cardamom (bari elaichi)
3 pieces green cardamom
4 pieces cloves
1-inch cinnamon stick
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp Kashmiri red chili powder
½ tsp turmeric powder (haldi)
½ tsp red chili powder
12 cloves garlic (whole, peeled)
1-inch ginger (cut into small pieces)
2 tbsp water
4 tbsp cooking oil
1 tsp salt
2 pieces onions (medium size, finely sliced)
2 pieces tomatoes (medium size, roughly diced)
2 pieces green chilies (broken in half)
2 pieces bay leaves
Salt to taste
½ cup water (lukewarm)
½ tsp chicken masala powder
Coriander leaves (a handful, chopped finely)

Two years ago, I found a nice recipe of chicken handi at my aunt’s place during a family get-together. When I asked her about the recipe, she very patiently explained the entire process to me. I was jotting it down in my little kitchen diary and at the same time, I was changing the words here and there so that I wouldn’t forget the method later.

I recreated the dish in my kitchen for my husband and two sons the following weekend. The chicken was deliciously done, just the way I wanted and it should be. My husband was full of praise for the real taste, and my sons gladly took second helpings, which is always the nicest thing my sons could say to me. Their enjoyment of the meal made me feel very happy and I thank God that I came across such a great recipe for my family.

How to Make Chicken Handi? (Step by Step Guide with Images)

Step 1: Take 500 grams of chicken in a bowl. Keep them aside.

Step 2: Cut 2 onions in fine slices, dice 2 tomatoes and 2 pieces of green chilies.

Step 3: Now, take 4 pieces of whole dry red chilies, 10 to 12 pieces of black peppercorns, 2 pieces of black cardamom (bari elaichi), 3 pieces of green cardamom, 4 pieces of cloves, 1-inch cinnamon stick, 1 tsp of cumin seeds, and 2 tsp of coriander seeds on a plate.

Step 4: Dry roast the whole spices in a kadai. Transfer them to a mixer when done. Remove the skin of the black cardamoms and grind them into a coarse powder.

Step 5: Now, add 1 tsp of Kashmiri red chili powder, ½ tsp of turmeric powder (haldi), ½ tsp of red chili powder, 12 cloves of garlic (whole, peeled), 1 inch of ginger (cut into small pieces), and 2 tbsp of water, and make a smooth paste of all of them.

Step 6: Heat 2 tbsp of cooking oil and 1 tsp of salt in a kadai on a high flame.

Step 7: Fry the chicken for about 4 to 5 minutes until it changes color. Remove them when done.

Step 8: In the remaining oil in the kadai, add the sliced onions. Fry them over a high flame until they turn slightly golden.

Step 9: Add the diced tomatoes and broken green chilies. Cook until the tomatoes become soft and mushy.

Step 10: Make a fine paste of it.

Step 11: Now, take an earthen pot and heat 2 tbsp of cooking oil and put in 2 pieces of bay leaves and the skins of the black cardamom. Then, add the masala paste to it. Check doneness.

Step 12: Add the onion-tomato paste and cook until the masala gravy releases oil and it changes to slightly reddish in color. Reduce the flame to medium when done.

Step 13: Now, add the fried chicken pieces and salt to taste. Mix nicely. Add ½ a cup of lukewarm water to it.

Step 14: Cover the handi and cook on a medium flame for 15 minutes. Stir it gently after 15 minutes. Cover and cook it for another 15 minutes.

Step 15: Now, add ½ tsp of chicken masala powder and a handful of finely chopped fresh coriander leaves and mix nicely. Cover and cook it for 10 minutes more. Check the doneness finally.