Chicken Handi.

It is a deep, wide-mouthed cooking vessel used in north Indian, Pakistani and Bengali cooking. Because there are many specific Indian and Pakistani dishes cooked in this vessel, their names reflect its use, such as handi biryani.

A handi is also known as a tasla or tasli in many provinces of India. These names are given on the basis of its size and design. Tasla/tasli have a less wide mouth than handi and are much deeper; they resemble a pot with a wider mouth. Source: Wiki

Check out  Caramel Custard and Vellayappam or Kallappam from blog for this Christmas..

Here goes the recipe of Chicken Handi..

Preparation Time: 10 min.
Cooking Time: 25 min.
Servings: 5
Calories: 162 / serving / ½ plate

Ingredients for Chicken Handi:

Boneless Chicken – ½ kg (500 gm, cubed)
Onion paste – 1 ½ cup (I have used 3 medium sized)
Tomatoes puree – 2 cups
Green Chillies (finely chopped) – 3
Homemade Ginger Garlic Paste– 1 ½ tbsp.
Bay Leaf – 1
Cinnamon – 1 small
Fresh Cream – 1 cup
Red Chilli Powder – 1 ½ tsp.
Turmeric Powder – 1 tsp.
Cumin Powder – 1 ½ tsp.
Homemade Garam Masala Powder – ¼ tsp.
Yogurt (beaten) – ¼ to ½ cup
Dry Fenugreek leaves (Kasuri Methi) – 1 ½ tsp.
Fresh Cream / Malai – ¼ cup
Coriander Leaves – for garnishing
Vegetable Oil / Ghee – 3 tbsp.
Salt – to taste
Water – 1 cup

How to Make Chicken Handi:

Cut and wash Chicken. Drain it and keep aside. I have used boneless-chicken here.

How to Make Tomato Puree:

Bring to a boil a vessel full of water. Scoop out and discard the eyes of the Tomatoes with the tip of a sharp knife. Make criss-cross cuts at the base of each tomato. Put these tomatoes in boiling water for 4 minutes. After 4 minutes drain out hot water and pour cold water. Let it rest for some time. Peel and discard the skin. Chop these peeled tomatoes roughly and blend to a smooth paste by using a blender.

Heat Oil / Ghee on medium high in a handi / wok / karahi / balti pan. Add the Bay Leaf and Cinnamon. Sauté it and immediately add the Onion Paste and stir for a couple of minutes. Add in 1 ½ tbsp Homemade Ginger Garlic Paste. Stir well till the raw smell disappears. Now add the Tomato Puree. And cook it on low flame till the oil separates. Next add 3 finely chopped Green Chillies and stir for few seconds. Now add in Red Chilli Powder, Coriander Powder, Cumin Powder and Homemade Garam Masala Powder and sauté it for few minutes. Add Salt and mix.

When the Oil starts to separate, add the Chicken pieces and mix well. At this time make sure that all pieces are well smeared with masala. Add 1 cup of Water and mix well, so that the spices do not get burned. Cover the pan with its lid and let the Chicken cook for about 20 minutes or till it turns tender. Open the lid and stir it and cook till oil leaves the sides of the pan.

Next add the Yogurt and Dried Fenugreek Leaves. Mix till the curd gets fully incorporated in the curry. Now add the fresh Cream / Malai and mix well. This will make the chicken gravy tasty and flavourful. Put the flame on sim. Close the pan with its lid and cook for about five minutes. Now uncover the lid and check the Salt and add if required, check whether the chicken is cooked well.

Transfer it to a serving bowl and garnish it with Coriander Leaves. Serve this Chicken Handi with Naan, Tandoori Roti , Rumali Roti or plain Basmati rice.

My Recipe Notes on Creamy Murg Handi:

1. Using Boneless Chicken is better for this recipe, but you can try out with bone-in Chicken also.
2. Adding Cream is optional, but this will make the curry flavourful, tasty and it gives a good texture to the curry.
3. You can make tomato puree in bulk. The left over tomato puree can be frozen for months and can be used when required.
4. Adding 2 medium sized potatoes would make the dish tasty too. (optional).

Happy Cooking..

Cheers..

Seena.

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