Chicken Handi

Ingredients:

• CHICKEN 750 GRAMS - 1 KG (CURRY CUT)
• SALT TO TASTE
• LEMON JUICE 1 TSP
• TURMERIC POWDER 1/4 TSP
• KASHMIRI RED CHILLI POWDER A PINCH
• CURD 1/2 CUP (WHISKED)

Method:

1. Add all the ingredients in a mixing bowl, and mix well, further add the chicken and marinate well.
2. Let it marinate until you prepare the gravy for chicken handi.
3. For base gravy:

Ingredients:

• OIL 2-3 TBSP
• CUMIN SEEDS 1 TSP
• ONION 6-7 MEDIUM SIZED (SLICED)
• GINGER GARLIC CHILLI PASTE 4 TBSP
• CORIANDER STALKS 1 TBSP (CHOPPED)
• POWDERED SPICES
• TURMERIC POWDER 1/4 TSP
• KASHMIRI RED CHILLI POWDER 1 TBSP
• SPICY RED CHILLI POWDER 1 TSP
• CORIANDER POWDER 2 TBSP
• CUMIN POWDER 1 TSP
• GARAM MASLA 1 TSP
• TOMATOES 4-5 MEDIUM SIZED (CHOPPED)
• SALT TO TASTE
• HOT WATER AS REQUIRED

Method:

1. Set a handi on high flame & let it heat nicely, then add oil, cumin seeds & onions, stir & cook on medium high flame until they turn golden brown, this process will take about 7-8 minutes.
2. Once the onions have turned golden brown add ginger garlic chilli paste & cook for 2-3 minutes.
3. Now lower the flame & add all the powdered spices, stir & immediately add hot water to prevent the powdered spices from burning, cook the masala until the oil separates.
4. Further add tomatoes, salt & coriander stalks, stir well & cover the handi with a lid, you will have to cook the gravy for at least 10-15 minutes until the tomatoes are fully cooked, keep stirring the gravy at regular intervals & add hot water to adjust the consistency if the gravy gets too dry.
5. Once the tomatoes have cooked, switch off the flame & let it cool down completely.
6. After the gravy has cooled down, add it to a mixer grinder & grind it into a fine paste.
7. Your base gravy for chicken handi is ready.

For final gravy:

Ingredients:

• OIL 1-2 TBSP
• GHEE 1-2 TBSP
• WHOLE SPICES
• CUMIN SEEDS 1 TSP
• BLACK CARDAMOM 1 NOS.
• GREEN CARDAMOM 2-3 NOS.
• CINNAMON 1 INCH
• BLACK PEPPER CORNS 3-4 NOS.
• BAY LEAF1 NOS.
• ONION | pyaaz 1 MEDIUM SIZED (CHOPPED)
• GINGER GARLIC PASTE 1 TBSP (COARSELY GRIND)
• GREEN CHILLIES 2-3 NOS. (SLIT)
• KASHMIR RED CHILLI POWDER 1 TSP
• GINGER 1 INCH JULIENNE
• GREEN CHILLI 1 NOS. (SLIT)
• GARAM MASALA 1 TSP
• KASURI METHI A PINCH
• FRESH CORIANDE BIG HANDFUL

Method:

1. To make the final gravy you can either use an earthen pot or a normal handi, add oil & ghee to the handi, swirl & coat the base well with the oil, let the oil heat nicely.
2. Further add all the whole spices along with onion, ginger garlic paste & green chillies, stir well & cook for 3-4 minutes until the onions turn golden brown.
3. Once the onions have turned golden brown lower the flame & kashmiri red chilli powder, stir & add the marinated chicken, mix everything well & cook on high flame for 3-4 minutes until its outer layer gets cooked.
4. Now add the base gravy & mix everything well, cook the gravy until it comes to a boil.
5. One the gravy comes to a boil cover the handi with a lid & seal it using dough, pierce a skewer into the seal & make a hole in for the excess steam to escape.
6. Now cook on very low flame for 25 minutes, switch off the flame once you have cooked the chicken for 25 minutes & let it rest for 5-7 minutes so that its steam settles down.
7. Cut through the seal & open the lid & turn the flame back onto medium high & add the remaining ingredients, taste for salt after stirring everything well & adjust accordingly.
8. Your chicken handi is ready.