Chicken Handi
Prep- 15 + Cooking- 20 minutes
8
Introduction
The flavors and aromas that a "handi" or "clay pot" add to foods are incredible! Having said that, this recipe is fantastic with or without a handi! it's cooked in a home pot and perfectly simmered! This is a family favorite that we don't get tired of eating every month.
Serve with naan or rice, and trust me when I say that the only thing better than cooking this dish is eating it!
From my kitchen to yours, have fun!
Steps
Garnish:
Fresh Cream
Coriander Sprigs
Method of Cooking:
Take curry cut chicken and wash it properly then strain the water properly.
Take a kadai add oil, when oil is heated then add whole Indian spices like (Cinnamon Stick, Green Cardamom, Clove and Cumin seeds).
Add slice onion and add sauté till the light brown color.
Add salt to taste.
Add chopped garlic and ginger, cook for 3-4 minutes.
Then add Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder and cook till the raw flavor of masalas are goes off.
Add tomato puree and cook it for 4minutes in medium heat.
Add salt to taste.
Add chicken curry cut and cook it in medium heat.
Then add chopped chilli and put a lid on kadai and cook it in low heat.
Use water as per your gravy.
Slow the fire and add plain curd.
Use kasturi methi and cook it for 2minutes.
When chicken and gravy is cooked turn off the flame and add fresh cream.
Add chopped fresh coriander.
Serve it with roti, naan or rice.
How to make
Take curry cut chicken and wash it properly then strain the water properly.
Take a kadai add oil, when oil is heated then add whole Indian spices like (Cinnamon Stick, Green Cardamom, Clove and Cumin seeds).
Add slice onion and add sauté till the light brown color.
Add salt to taste.
Add chopped garlic and ginger, cook for 3-4 minutes.
Then add Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder and cook till the raw flavor of masalas are goes off.
Add tomato puree and cook it for 4minutes in medium heat.
Add salt to taste.
Add chicken curry cut and cook it in medium heat.
Then add chopped chilli and put a lid on kadai and cook it in low heat.
Use water as per your gravy.
Slow the fire and add plain curd.
Use kasturi methi and cook it for 2minutes.
When chicken and gravy is cooked turn off the flame and add fresh cream.
Add chopped fresh coriander.
Serve it with roti, naan or rice.
Ingredients
Chicken Curry Cut- 750gms
Oil- 50ml
Cinnamon Stick- 1inch
Green Cardamom- 4no
Clove- 4no
Cumin Seeds- 1tbsp
Onion- 100gm
Salt to taste
Chopped Garlic- 8clove
Chopped Ginger- 1inch
Kashmiri Chilli Powder- 1tsp
Cumin Powder- 1tsp
Coriander Powder- 1tsp
Turmeric Powder- 1tsp
Tomato Puree- 3no
Chopped Green Chilli- 2no
Water- 200ml
Plain Curd- 100gm
Kasturi Methi- 1tsp
Fresh Cream- 50ml
Fresh Chopped Coriander- 25gm