Name: Authentic Chicken Handi Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 2
Cuisine: Desi
Ingredients: 1.5 kg chicken thigh and breast pieces, skinless; 1 cup plain yogurt, whisked until smooth; 2 tablespoons ginger-garlic paste; 1 tablespoon Kashmiri red chili powder; 1 teaspoon turmeric powder; 2 teaspoons coriander powder; 1 tablespoon lemon juice; Salt to taste; ½ cup ghee or cooking oil; 2 large onions, finely sliced; 4 medium tomatoes, puréed; 2 green chilies, slit lengthwise; 1 tablespoon cumin seeds; 1 black cardamom pod; 4 green cardamom pods; 1-inch cinnamon stick; 4-5 cloves; 1 bay leaf; 1 cup fresh cream; 2 tablespoons dried fenugreek leaves (kasuri methi); 1 teaspoon garam masala powder; ¼ cup fresh cilantro, finely chopped; 2 tablespoons ginger juliennes for garnish; 1 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)

Authentic Chicken Handi Recipe

Yield: 2lb

Prep Time: 20 minutes

Cook Time: 35 minutes

Additional Time: 30 minutes

Total Time: 1 hour 25 minutes

This restaurant-style dish, traditionally prepared in a wide-mouthed cooking pot called a "handi," represents the perfect harmony of creamy gravy and tender chicken infused with aromatic spices. Its recent surge in popularity can be attributed to its impressive visual appeal on social media platforms, particularly Instagram and YouTube, where food influencers have been showcasing its rich, velvety gravy and dramatic presentation. The dish embodies the essence of comfort food while maintaining an elegant sophistication that makes it suitable for both casual family dinners and special occasions.

Ingredients

For Chicken Marination:

1.5 kg chicken thigh and breast pieces, skinless
1 cup plain yogurt, whisked until smooth
2 tablespoons ginger-garlic paste
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
2 teaspoons coriander powder
1 tablespoon lemon juice
Salt to taste

For the Gravy:

½ cup ghee or cooking oil
2 large onions, finely sliced
4 medium tomatoes, puréed
2 green chilies, slit lengthwise
1 tablespoon cumin seeds
1 black cardamom pod
4 green cardamom pods
1-inch cinnamon stick
4-5 cloves
1 bay leaf
1 cup fresh cream
2 tablespoons dried fenugreek leaves (kasuri methi)
1 teaspoon garam masala powder
¼ cup fresh cilantro, finely chopped
2 tablespoons ginger juliennes for garnish
1 teaspoon saffron strands soaked in 2 tablespoons warm milk (optional)

Instructions

Marinate the Chicken: In a large bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, lemon juice, and salt. Add chicken pieces and mix thoroughly, ensuring each piece is coated with the marinade. Cover and refrigerate for at least 30 minutes, or ideally 2-3 hours for deeper flavor penetration.
Prepare the Base: Heat ghee or oil in a traditional handi or heavy-bottomed pot over medium heat. Add whole spices (cumin seeds, cardamom pods, cinnamon, cloves, bay leaf) and sauté until fragrant, about 1-2 minutes. Add sliced onions and cook until golden brown, stirring frequently to prevent burning.
Cook the Tomato Purée: Add green chilies and tomato purée to the pot. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the masala. This step is crucial for developing the base flavor of the dish.
Add Marinated Chicken: Incorporate the marinated chicken into the pot and cook on medium-high heat for 5-7 minutes, stirring constantly. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is thoroughly cooked and tender.
Finish with Cream and Fenugreek: Once the chicken is cooked, add fresh cream and dried fenugreek leaves (crushed between palms to release flavor). Stir gently and simmer for another 5 minutes without boiling to maintain the cream's texture.
Final Touches: Sprinkle garam masala powder and garnish with fresh cilantro, ginger juliennes, and saffron-infused milk if using. For an authentic restaurant-style finish, cover the handi with lid and cook on very low heat for 2-3 minutes to allow the flavors to meld together.
Serve Immediately: Transfer to serving dish and accompany with naan, roti, or steamed basmati rice. The dish is best enjoyed hot, straight from the handi to preserve its aromatic qualities.

Notes

For an authentic smoky flavor (dum phukt), heat a piece of charcoal until red hot, place it in a small bowl within the handi, drizzle with ghee, and immediately cover with lid for 5 minutes before serving.
The consistency of the gravy can be adjusted according to preference. For thicker gravy, cook uncovered for longer; for thinner consistency, add warm water or milk gradually.
Kashmiri red chili powder provides vibrant color without excessive heat. Substitute with paprika if unavailable.
Fresh cream can be replaced with cashew paste (¼ cup cashews soaked and blended with ½ cup water) for a richer, dairy-free alternative.
Leftovers can be refrigerated for up to 3 days. Reheat gently on stovetop, adding a splash of milk or water to restore creaminess.
For best results, use chicken with bones for enhanced flavor, though boneless pieces reduce cooking time.
The dish's flavor intensifies when prepared in advance, making it an excellent option for dinner parties.

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 485Total Fat: 32gCarbohydrates: 12gFiber: 3gProtein: 38g