Chicken Handi
This boneless Chicken Handi recipe is a fragrant and intensely flavourful curry hailing from enchanting India.It features boneless chicken cooked in a rich, spicy, tomato and yoghurt-based sauce, finished off with a touch of double cream. Yes, it's as good as it sounds on paper! The heat level is medium, but you can adjust this to your taste.
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Servings: 4 servings
Calories: 576kcal
Equipment
- 1 large heavy-based lidded pot - like cast iron or enamel
Ingredients
- 3 tablespoons oil - like vegetable or sunflower oil
- 1 teaspoon cumin seeds
- 1 large onion - chopped, about 150g
- 1 tablespoon garlic - minced or very finely chopped, can also use paste
- 1 tablespoon ginger - grated, can also use paste
- 400 grams chopped tomato - or 1 x 400g tin of chopped tomato
- ½ teaspoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- 650 grams boneless chicken - like thigh or breast, diced into chunks
- 2 green chillies - slit lengthways, seeds removed
- 100 grams full fat plain yoghurt - like full fat Greek yoghurt
- 120 millilitre water - adjust quantity as needed
- 1 teaspoon salt - or to taste
- few good grinds black pepper
- 3 tablespoons double cream
- 1 teaspoon fenugreek leaves (methi leaves)
- handful fresh coriander - roughly chopped
- 1-2 tablespoons desiccated coconut (optional)
Instructions
Prepping
- Measuring out all the ingredients beforehand makes cooking easier and more enjoyable, especially the spices.The chilli powder, turmeric, garam masala, ground coriander and ground cumin all can be measured together into one small bowl since they will be added to the curry at the same time.
- Dice the onion. Set aside.
- If you're using fresh garlic and ginger, prepare them now. Set aside.
- Cut the chicken into large bite-sized chunks. Set aside.
- Split the two chillies lengthwise and scrape out all of the seeds. Set aside.
- Chop the fresh coriander. Set aside.
Make the curry
- Heat the oil in a large heavy-based pot over medium-high heat.3 tablespoons oil
- Once the oil is hot, fry the cumin seeds for about 30 seconds until they start sizzling and popping. Immediately turn the heat down to low.1 teaspoon cumin seeds
- Add the chopped onion to the hot oil.1 large onion
- Fry the onions over gentle, low heat for 10 minutes until soft and lightly browned.
- Add the garlic and ginger and fry with the onions for 1 more minute.1 tablespoon garlic, 1 tablespoon ginger
- Next, add the chopped tomatoes to the pan, still keeping the heat on low.400 grams chopped tomato
- Cook the tomatoes uncovered for around 8 minutes, until the sauce has reduced significantly and a little oil starts to pool on top of the tomatoes (please see the close-up photo in the blog post as reference).
- Stir in the chilli powder, turmeric, garam masala, ground coriander, ground cumin and sugar. Cook for 30 seconds, still over low heat.½ teaspoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin, 1 tablespoon sugar
- Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.650 grams boneless chicken, 2 green chillies
- Stir in the full fat yogurt, salt and pepper. Check the water level, adding about 120ml but adjust this according to your situation. If the curry looks very dry, add a little more, if it looks saucy, add less.100 grams full fat plain yoghurt, 120 millilitre water , 1 teaspoon salt, few good grinds black pepper
- Tightly seal the pot with its lid and cook the curry for 18-20 minutes until the sauce has reduced and the chicken is soft and cooked through. Stir the curry at frequent intervals to ensure it's not sticking to the bottom and sides.
- Check the water level every 5 minutes or so and add more if it looks dry. If there is too much liquid, remove the lid and cook the curry uncovered for the remainder of the time.
- Add the double cream and fenugreek leaves. As you sprinkle in the fenugreek leaves, gently rub them between your fingers to help release more of their flavour. Cook uncovered for 4 additional minutes.3 tablespoons double cream, 1 teaspoon fenugreek leaves (methi leaves)
- Stir in the chopped fresh coriander and desiccated coconut, if you are using it.handful fresh coriander, 1-2 tablespoons desiccated coconut (optional)
- Allow the curry to rest for 5-10 minutes before serving. It allows the flavours to meld.
- Serve hot with your favourite rice, naan bread, flatbread or chapati.
Notes
Measure the spices accurately
Ensuring your spices are spot on is a must, so be a little patient and use a knife to level them off for that perfect measure. Being too generous or too frugal with spices could lead to some surprising and usually unwanted flavour twists!Use low, gentle heat
If you're cooking Chicken Handi in a cast iron pot, keep the heat setting low for most of the cooking to prevent burning on the bottom. These heavy pots retain heat beautifully so you don't need the heat too high. A low gentle simmer is ideal both to develop flavours slowly and avoid scalding or sticking.Keep an eye on the liquid level
Watch the curry's liquid carefully and add more water when necessary. The right amount can change depending on your pot's size, what it's made of and how hot the flame is. If the curry seems too watery, remove the lid and cook without it to get rid of extra liquid. Having the right amount of liquid is important for tender chicken and a saucy curry.Brown the onions thoroughly
Take the time to fry the onions over a low heat until lightly brown and soft. This deepens their flavour tremendously and builds the base for the curry. Don't rush through this aromatic step.Allow resting time
After cooking, let the chicken Handi rest for 5-10 minutes off the heat. This resting period allows the complex flavours to fully develop and meld before serving.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 576kcal | Carbohydrates: 17g | Protein: 29g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 958mg | Potassium: 686mg | Fiber: 3g | Sugar: 9g | Vitamin A: 522IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 3mg
