Chicken Handi
User Reviews
5
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Cook Time
50 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
576 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Handi
Description
The recipe starts by frying cumin seeds, followed by softening chopped onions over low heat to enhance their sweetness. Garlic and ginger are added, then chicken pieces are cooked with a mix of ground spices including turmeric, garam masala, ground coriander, and ground cumin. Tomatoes and yogurt contribute body and acidity, while water adjusts the sauce consistency.
Green chilies add subtle heat, and cream is stirred in near the end for richness. Dried fenugreek leaves impart a distinctive aroma and flavor characteristic of many Indian curries. Fresh chopped coriander leaves finish the dish with a herbaceous note. Optionally, desiccated coconut can be added to deepen texture and complexity.
Chicken Handi suits an intimate dinner served with naan or rice. The sauce clings to tender chicken pieces and offers a balanced mix of savory, tangy, and mildly spicy flavors enhanced by the cream and fenugreek's subtle bitterness.
Pre-measuring spices aids smooth cooking. Using a heavy-based pot on low heat prevents burning and promotes even simmering. Monitor liquid levels carefully, topping up or reducing sauce to maintain desired consistency. Slow frying onions until soft and golden builds foundational flavor. Allowing the curry to rest after cooking helps the flavors meld fully before serving.
Ingredients
- 3 tablespoons neutral cooking oil like vegetable or sunflower oil, generic cooking 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 tomato or 1 x 400g tin of chopped tomato, chopped
- ½ teaspoon red chili powder
- 1 teaspoon Turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- 1 tablespoon sugar
- 650 grams chicken like thigh or breast, diced into chunks, boneless
- 2 green chili slit lengthways, seeds removed
- 100 grams plain yoghurt like full fat Greek yoghurt, full fat
- 120 millilitre water adjust quantity as needed
- 1 teaspoon salt or to taste
- black pepper few good grinds
- 3 tablespoons cream double
- 1 teaspoon fenugreek leaves aka methi leaves
- Coriander roughly chopped, fresh, handful
- 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.
- 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.
- Add the chopped onion to the hot oil.
- 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.
- Next, add the chopped tomatoes to the pan, still keeping the heat on low.
- 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.
- Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.
- 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.
- 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.
- Stir in the chopped fresh coriander and desiccated coconut, if you are using it.
- 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 spices accurately to maintain balanced flavor and avoid overpowering taste.
- Use a heavy-based pot and keep heat low to prevent burning and achieve even cooking.
- Watch the curry’s liquid level; add water if too dry or simmer uncovered to reduce excess.
- Slow fry onions on low heat until soft and lightly browned to deepen curry base flavor.
- Allow the curry to rest 5-10 minutes off the heat before serving to meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 17g | 6% |
| Protein | 29g | 58% |
| Fat | 44g | 68% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 175mg | 58% |
| Sodium | 958mg | 40% |
| Potassium | 686mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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