Chicken Handi
Course: MainCuisine: North IndianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
40
minutesCalories
460
kcalA rich, creamy North Indian chicken curry slow-cooked in a handi with onions, tomatoes, cashews, and aromatic spices—perfect for a relaxed Sunday family meal.
Ingredients
- For Chicken & Marinade
750 g chicken (bone-in pieces)
½ cup thick curd
1 tbsp ginger-garlic paste
½ tsp turmeric powder
Salt to taste
- For Handi Gravy
3 tbsp oil or ghee
2 onions (finely chopped)
2 tomatoes (pureed)
12–15 cashews (soaked & ground)
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
1 tsp garam masala
½ tsp kasuri methi (crushed)
¼ cup fresh cream
Water as needed
Fresh coriander leaves
Directions
- Marinate the Chicken: Mix chicken with curd, ginger-garlic paste, turmeric, and salt. Rest for 20 minutes.
- Prepare the Base: Heat oil or ghee in a deep handi or heavy pan. Add chopped onions and sauté till golden brown.
- Cook the Masala: Add tomato puree and cook until oil separates. Add chilli powder, coriander powder, cumin powder, and salt. Mix well.
- Add Chicken: Add marinated chicken and roast on medium flame for 5–6 minutes.
- Add Cashew Paste: Pour in cashew paste and a little water. Mix gently.
- Slow Cook: Cover and cook on low flame for 25–30 minutes until chicken is tender.
- Finish the Curry: Add cream, garam masala, and kasuri methi. Simmer for 5 minutes.
- Garnish & Serve: Garnish with fresh coriander and serve hot.