Chicken Handi Recipes and More

Chicken Handi Recipes and More

On the Subcontinent, cooking is frequently done in earthen pots known as handis. Slow cooking is a method of cooking popular in India, and it is done in earthen pots. 
The aroma that fills the air after wetting clay or on a rainy day is comparable to the aroma created by slow cooking because the flavors are locked in, the preparation retains a smoky aroma, and not to mention the excellent earthy flavor that results.chicken shop near 

For obvious reasons, it is difficult to use a clay pot on a modern gas stove. Hence, using a standard pan, wok, or karhai, we will continue with the preparation.

I always prefer fresh chicken and mutton where they can be delivered at my doorstep in mumbai. So the best chicken to buy in Mumbai I would suggest is ready to meat’s raw chicken. The best chicken shop near me is Ready to meat.

If you want a curry that’s as authentic as anything you’ll find in the best British Indian Restaurants and is easy to make, this Chicken Handi recipe is for you.

These ingredients should make enough Handi for about 2 or 3 people. I usually double up and freeze half of the resulting curry for another day.

Ingredients:

  • 1⁄2 kg boneless chicken, cubed
  • 1 medium onion, chopped
  • 2 teaspoons ginger-garlic paste
  • 1 1⁄2 teaspoons cumin seeds, coarsely ground
  • 1 teaspoon chili powder
  • 2-3 tomatoes, skinned, deseeded and chopped
  • 1 teaspoon dried fenugreek leaves
  • 2 green chilies, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala powder
  • 2 teaspoons desiccated coconut
  • 2 tablespoons yogurt
  • 1⁄4 cup cream
  • 1 teaspoon plain flour
  • 1 inch ginger root, julienne
  • 1⁄4 cup coriander, chopped chicken shop near 

Directions:

  1. Heat karhai/wok over medium-high flame and add 1/4 cup oil.
  2. Fry chicken. Keep stirring until golden-brown. Transfer to a bowl.
  3. Add some more oil in the wok if required. Add the onions and stir them until light brown. Lower the flame to medium and add 1-2 tbsp water.
  4. Add ginger-garlic paste and cook for another 1 minute. The whole preparation should have brown texture by now.chicken shop near 
  5. Add 1 tsp of cumin seeds, chilli powder, a few tbsp. of water and stir for a minute or so. Add tomatoes and stir until mixed. Cover the wok for 5 minutes. Remove the lid, stir, and place it again for another 3 minutes. Remove the lid.
  6. Switch the flame to high. Add chicken and mix it with what’s inside the wok. Add the dried fenugreek, sliced green chillies and fry for 1 minute.
  7. Add black pepper powder, garam masala, remaining cumin seeds, and cook for 1 minute while stirring.
  8. Switch the flame to medium-high. Add coconut and stir for another one minute.
  9. Switch to medium-low. Add yogurt, cream, and the flour. Stir to mix them well, at least for 3 minutes. Place the lid and wait for another 5 minutes.
  10. Switch to high and remove the lid. Add ginger, half of the coriander and stir for 1-2 minutes to evaporate excess water.chicken shop near 
  11. Serve with remaining fresh coriander and a splash of ghee.
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