Chicken Handi
Rich, creamy, and bursting with aromatic spices, Chicken Handi is a classic North Indian dish that brings restaurant-style flavors straight to your kitchen. This one-pot wonder is cooked traditionally in a clay pot (handi) or a deep pan, which helps retain the robust flavors of tender chicken simmered in a luscious gravy of yogurt, fresh cream, and tomato puree. Infused with a medley of vibrant spices like cumin, coriander, garam masala, and turmeric, and finished with a garnish of fresh coriander and julienned ginger, each bite delivers a perfect balance of warmth and zest. Ideal for special occasions or a comforting meal, Chicken Handi pairs exquisitely with naan, roti, or steamed basmati rice, making it a true crowd-pleaser. Perfect for those looking for an authentic Indian chicken curry recipe that's both easy to make and irresistibly delicious!
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Recipe Information
Ingredients
- 1 kg Chicken, cut into pieces
- 4 tablespoons Oil
- 2 medium Onion, finely chopped
- 1.5 tablespoons Garlic paste
- 1.5 tablespoons Ginger paste
- 3 medium Tomatoes, pureed
- 1 cup Plain yogurt
- 0.5 cup Fresh cream
- 3 pieces Green chilies, slit
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Ginger, julienned for garnish
Instructions
Heat oil in a handi or deep pan over medium heat.
Add chopped onions and sauté until golden brown.
Stir in the garlic and ginger paste, cooking until the raw aroma disappears.
Add the chicken pieces and fry until they turn white and are slightly browned.
Incorporate the pureed tomatoes, cooking for about 5 minutes until the mixture thickens.
Add yogurt, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Mix well to coat the chicken with spices.
Reduce heat to low, cover, and let the chicken simmer for about 15-20 minutes until cooked through.
Stir in the fresh cream, green chilies, and garam masala. Cook uncovered for another 5 minutes, allowing the flavors to meld.
Garnish with freshly chopped coriander leaves and julienned ginger before serving hot with naan, roti, or rice.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.3 g | 284% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 37.3 g | ||
| Protein | 299.7 g | 599% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 885 mg | 68% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4469 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
