Introduction
Chicken Handi is a beloved North Indian dish known for its tender pieces of chicken cooked in a creamy tomato-cashew gravy, infused with a blend of fragrant spices. The term “Handi” refers to the special pot it’s traditionally cooked in – a deep, heavy-bottomed vessel that retains and enhances the flavors of the dish.
Ingredients:
- 500 grams boneless chicken, cut into bite-sized pieces
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
For the gravy
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 cup cashew nut paste (Soak cashews in warm water and blend into a smooth paste)
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the chicken pieces to the marinade and coat them well.
- Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (longer is better for more flavor).
- Cook the Chicken:
- Heat the vegetable oil in a heavy-bottomed pan or handi on medium heat.
- Add the marinated chicken pieces and cook until they are lightly browned on all sides. Remove them from the pan and set aside.
- Prepare the Gravy:
- In the same pan, add the butter and let it melt.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they become translucent and slightly browned.
- Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the tomato puree and cook until the oil begins to separate from the mixture.
- Add turmeric powder, coriander powder, garam masala, and red chili powder. Cook for a couple of minutes to roast the spices.
- Add Cashew Nut Paste and Cream:
- Reduce the heat to low and add the cashew nut paste. Stir it in well.
- Slowly add the heavy cream while stirring continuously to avoid curdling.
- Cook the gravy for a few minutes until it thickens and the oil begins to float on top.
- Simmer and Add Chicken:
- Return the cooked chicken pieces to the pan and mix them into the creamy gravy.
- Simmer for 5-7 minutes, allowing the chicken to absorb the flavors of the gravy.
- Garnish and Serve:
- Taste and adjust the seasoning with salt and more red chili powder if needed.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Enjoy your homemade Chicken Handi! It’s a rich and creamy dish that’s sure to be a hit at the dinner table.
Conclusion
Chicken Handi is a delightful and creamy Indian dish that’s perfect for special occasions or when you’re craving a rich, flavorful meal. With its marinated chicken pieces and the creamy tomato-cashew gravy, it’s a restaurant-quality dish you can easily make at home. Serve it with naan, roti, or rice for a satisfying and delicious meal that will surely impress your family and guests. Enjoy!
