Handi Chicken Recipe: A Dinner Table Royal Mughlai Treat

This recipe, Handi Chicken, is a must-try if you enjoy slow-cooked curries that are creamy and spicy. This dish, which originated in Mughlai cuisine, is named after the ‘handi’, a clay cooking pot with a deep and narrow opening. Because of its reputation for retaining moisture and flavour, the handi is perfect for slow-cooked recipes like this one.

We’ll show you how to make restaurant-quality Handi Chicken at home in this blog article, regardless of whether you have a real clay pot.

Components

Regarding the marinade for chicken:

500g of bone-in or boneless chicken; 1/2 cup thick, hanging curd yoghurt; 1 tsp each of ginger and garlic pastes; 1/2 tsp red chilli powder; 1/4 tsp each of turmeric powder; and salt to taste

Recipe Directions

1. Put the chicken, yoghurt, turmeric, chilli powder, ginger-garlic paste, and salt in a bowl.
2. Thoroughly mix, cover, and marinate for at least 30 minutes (up to 2 hours if time allows). Step 2: Masala Base Preparation
3. In a deep pan or handi, heat the butter and oil.
4. Include the cinnamon, peppercorns, cardamoms, and bay leaf. Give them a few seconds to sizzle.
5. Include the onions, diced finely. Sauté until they are golden brown, which gives them depth and flavour.
6. Include the garlic-ginger paste. Sauté for about two minutes, or until the raw smell is gone.
7. Include finely chopped tomatoes or tomato puree. Cook until the tomatoes are completely broken down and the oil starts to separate. Step 3: Include the seasonings
8. Add salt, coriander powder, chilli powder, and turmeric.
9. To achieve a rich, flavourful base, stir and boil the masala until it thickens and the oil separates once more. Cook the chicken in step four.
10. To the masala, add the marinated chicken. Sauté over medium-high heat for 5–6 minutes.
11. Turn down the heat to low, place a lid over the handi, and cook for 20 to 25 minutes, stirring now and then.
12. The chicken should cook in its own juices and release moisture. If necessary, add a small amount of water. Step 5: Add a garnish to finish
13. For an opulent touch, mix in fresh cream when the chicken is cooked and the sauce is rich.
14. Add the garam masala and stir thoroughly.
15. Add chopped green chillies, julienne ginger, and coriander as garnish.

Serving Recommendations

The greatest way to enjoy Handi Chicken is with:

Jeera Rice or Plain Basmati Rice Accompanied by mint raita or salad Naan or Roti

To maintain the dish’s originality and aroma, serve it hot, directly from the handi.

💡 How to Make the Best Handi Chicken

• Use a Dutch oven or heavy-bottomed pan if you don’t have a clay handi. Try a charcoal smoke infusion (dhungar technique) prior to serving for extra smokiness.
• * Marination is essential; don’t omit it! Although not required, butter and cream are suggested for the richness of a restaurant.

Cooking on a clay handi is a unique occasion in traditional Pakistani and North Indian homes. It adds flavour and produces a texture of slow cooking that is difficult to achieve with metal pots. The essence of handi chicken resides in its slow cooking and profoundly scented gravy, even if contemporary kitchens may utilise stainless steel or nonstick equipment.

Final Thoughts

More than just a meal, Handi Chicken is a celebration of taste, perseverance, and culture. Its rich aroma and creamy texture are sure to wow whether you’re making it for a festive occasion, a dinner party, or a weekend pleasure.

Why don’t you try it today and add a little Mughlai grandeur to your kitchen?

Do you want a printable recipe card or a pressure cooker or Instant Pot version of this dish?