CHICKEN HANDI (RESTAURANT STYLE)

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  3. CHICKEN HANDI (RESTAURANT STYLE)

🥘 CREAMY CHICKEN HANDI (RESTAURANT STYLE) 🍗

📱 OVERVIEW

  • Total Time: 25–30 Minutes

  • Servings: 3 to 4 People

🛠️ THE KIT

  • 🥘 1 Handi or Deep Clay Pot (A heavy-bottomed saucepan or Dutch oven works perfectly too)

  • 🥣 2 Small bowls (one for marinating, one for whisking yogurt)

  • 🥄 1 Wooden spoon

  • 🔪 1 Sharp knife & Cutting board

  • 🧤 1 Oven mitt

🛒 THE INGREDIENTS

The Golden Marinade

  • 🍗 Halal Chicken thighs 500g (boneless, cut into 1-inch cubes)

  • 🧂 Salt 1/2 teaspoon

  • 🟡 Turmeric powder 1/2 teaspoon

The Aromatic Base

  • 🧈 Ghee or Oil 3 tablespoons

  • 🧄 Ginger-Garlic paste 1 tablespoon

  • 🌶️ Green chilies 2 to 3 (slit or chopped)

  • 🧅 Yellow onions 2 medium (finely chopped)

The Gravy & Spices

  • 🍅 Tomato puree 1 cup (approx. 2-3 blended tomatoes)

  • 🌶️ Red chili powder 1 teaspoon

  • 🤎 Coriander powder 1 tablespoon

  • 🥛 Yogurt 1/2 cup (whisked until smooth)

  • 💧 Water 1/2 cup (as needed)

The "Handi" Finish

  • 🧈 Butter 1 tablespoon

  • 🍂 Garam masala 1/2 teaspoon

  • 🍃 Dried Fenugreek (Kasuri Methi) 1 teaspoon (crushed between palms)

👨‍🍳 THE METHOD

1. The Prep (0–5 Mins)

  1. 🥣 Marinate: In a Small bowl, toss the Chicken cubes with Salt and Turmeric. Let it sit while you chop the onions.

2. The Sauté (5–12 Mins)

  1. 🔥 Heat: Put your Handi or pot on Medium heat with the Ghee/Oil.

  2. 🧅 Soften: Add the Onions, Ginger-Garlic paste, and Green chilies. Sauté for about 5 Minutes until the onions are translucent and the raw smell of garlic disappears.

  3. 🍅 Base: Pour in the Tomato puree, Red chili powder, and Coriander powder. Cook for 3 Minutes until the oil starts to separate at the edges.

3. The Slow Simmer (12–25 Mins)

  1. 🍗 Seal: Add the Chicken to the pot. Stir-fry for 2 Minutes to seal the juices. If the gravy looks too thick, add a splash of Water.

  2. 🥛 The Yogurt Trick: Turn the heat to Low. Slowly stir in the Whisked yogurt. 💡 Keeping the heat low prevents the yogurt from curdling/splitting!

  3. 🥘 Cook: Cover the pot with a lid and simmer for 10 Minutes until the chicken is tender and cooked through.

4. The Final Flourish

  1. 🧈 Enrich: Stir in the Butter, Garam masala, and Kasuri Methi.

  2. 🧂 Taste: Adjust the Salt if needed. Let it sit for 2 minutes off the heat to let the flavors deepen.

🛡️ SAFETY FIRST

  • 🥛 Yogurt Splitting: If your yogurt is cold from the fridge, it's more likely to split. Let it sit at room temperature for 10 minutes before adding it to the hot gravy.

  • 🧤 Clay Pot Care: If using an authentic clay Handi, never put a cold pot on a high flame, and never put a hot pot on a cold surface (like marble), as it might crack! Use a wooden board.

  • 🔥 Steam Build-up: When removing the lid after the 10-minute simmer, use an Oven mitt and lift the lid away from you to avoid a steam burn.