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Easy Restaurant Style Chicken Handi

Experience the rich and aromatic flavors of Chicken Handi, a beloved South Asian delicacy that marries tender chicken with a flavorful, spiced curry that's slow cooked to perfection.
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: South Asian
Servings: 5 Servings
Calories: 315kcal
Author: Kate
Cost: $10.55

Equipment

  • 1 heavy bottomed pot example: tagine, handi pot, clay pot

Ingredients

Marinade

  • ¼ cup plain yogurt
  • 1 lb boneless chicken thighs
  • 2 teaspoons garam masala
  • Pinch of salt

For The Curry

  • 2 tablespoons ghee
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2 inch ginger minced
  • 1 green chili chopped
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander
  • ½ cup water
  • 15 oz crushed tomatoes
  • cilantro
US Customary - Metric

Instructions

  • In a bag combine yogurt, chicken thighs, garam masala, and salt. Close the bag making sure there's no air. Massage the yogurt mixture into the chicken thighs until well combined. Marinate for at least 30 minutes up to 8 hours in the refrigerator.
    ¼ cup plain yogurt, 1 lb boneless chicken thighs, 2 teaspoons garam masala, Pinch of salt
  • Heat ghee in the handi or a deep, heavy-bottomed pan. Add chopped onion, ginger, and garlic and cook for 1-2 minutes over a high flame (medium high heat) until softened and fragrant. Add green chili, cumin seeds, turmeric, and coriander to the hot oil. Stir frequently to be sure the spices don't burn.
    2 tablespoons ghee, 1 onion, 5 cloves garlic, 1 green chili, 1 tablespoon cumin seeds, 1 teaspoon turmeric, 2 teaspoons ground coriander, 2 inch ginger
  • Deglaze the pan with water and add crushed tomatoes. Stir to evenly distribute the seasonings.
    ½ cup water, 15 oz crushed tomatoes
  • Add marinated chicken and the marinade to the earthen pot. Bring the mixture to a simmer. Cook covered over medium low heat for 15-20 minutes or until the chicken is cooked through. Stir occasionally to prevent sticking.
  • Remove from heat, garnish with cilantro, serve with basmati rice, jeera rice, and or hot naans.
    cilantro

Nutrition

Calories: 315kcal | Carbohydrates: 13g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 224mg | Potassium: 552mg | Fiber: 3g | Sugar: 6g | Vitamin A: 282IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg