Best & Easy Handi Chicken Recipe | ढाबा स्टाइल हांडी चिकन बनाने की विधि | Dum HandiChicken | ToN

"Handi Chicken is an Indian chicken curry dish where chicken is cooked in a fried onion base called birista, inside an earthen clay pot using a slow-cooking method." Handi Chicken Written Recipe Serves - 4 Ingredients- 1.5 Inch Ginger | अदरक 12 No. Garlic Cloves | लहसुन की कलियाँ 4-5 No. Green Chillis | हरी मिर्च 1-2 Tsp Water | पानी 1 Kg Chicken with Bone | हड्डी सहित चिकन 1/2 Cup Curd | गाढ़ा दही 1 Tbsp Ginger Garlic Green Chilli Paste | अदरक, लहसुन और हरी मिर्च का पेस्ट 1 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1/2 Tsp Red Chilli Powder | लाल मिर्च पाउडर 1/2 Tsp Turmeric Powder | हल्दी पाउडर 3 Small (Sliced) Onions for Birista | बिरिस्ता के लिए प्याज 1/3 Cup Oil for Frying | तलने के लिए तेल 6-7 No. Soaked Cashew Nuts | भीगे हुए काजू 2 Tbsp Water | पानी Remaining Birista Oil | बचा हुआ बिरिस्ता तेल 10-12 No. Black Pepper Cons | सबुत काली मिर्च 3 No. Green Cardamom | हरी इलायची 2 No. Cloves | लौंग 2 Inch Cinnamon Stick | दालचीनी 1 No. Bay Leaf | तेज पत्ता 1/4 Tsp Caraway Seed | शाह जीरा 1 Tbsp Ginger Garlic Green Chilli Paste | अदरक, लहसुन और हरी मिर्च का पेस्ट 1 Small (Finely Chopped) Onion | बारीक कटा हुआ प्याज 1 Small (Diced) Tomato | कटे हुए टमाटर 1 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार 1 Tsp Kashmiri Red Chillis Powder | कश्मीरी लाल मिर्च 1 Tbsp Coriander Powder | धनिया पाउडर 1/2 Tsp Garam Masala Powder | गरम मसाला पाउडर Splash of Water | पानी की छींटे Cashew Birista Paste | काजू बिरिस्ता पेस्ट Splash of Water | पानी की छींटे 200 ml Hot Water | गर्म पानी 20% Remaining Fried Onion Birista | शेष 20% बिरिस्ता 1 Tsp (Crushed) Dry Fenugreek Leaves | कसूरी मेथी 1/2 Inch (Jullians) Ginger Jullians | अदरक के लच्छे Handful of Fresh Coriander Leaves | ताज़ा धनिया के पत्ते Method • In a mixer grinder, add ginger, garlic, green chillies, and a little water. Grind into a paste. • Transfer to a bowl. You can also use ready-made ginger–garlic–green chilli paste. • Use half of this paste for marination and keep the other half for cooking. • Take 1 kg chicken with bone (whole pieces). Wash well, trim stringy parts from leg pieces, and make cuts on larger pieces. • For marination, add half cup thick curd, half of the prepared paste, salt, red chilli powder, and turmeric powder. • Mix well. Massage the chicken if possible. • Marinate for at least 30–40 minutes or refrigerate overnight. Longer marination makes the chicken tender, juicy, and flavorful. Making Brown Onion (Birista) • Slice 2 medium or 3 small onions. • Separate the layers before frying. • Heat 1/3 cup oil in a kadhai on medium-high heat. • When hot, carefully add sliced onions in batches (oil will bubble). • Fry on medium-high until bubbles settle and onions start changing color. Then lower heat and fry until golden. Stir continuously. • When golden, strain onto kitchen tissue to remove excess oil. • Spread apart; they will turn crispy as they cool. • Fry all onions the same way. • Do not discard the oil—it has onion flavor and will be used later. • Divide the crispy birista into two parts: 80% and 20%. Onion-Cashew Paste • In a mixer grinder, add soaked cashews with 1 tablespoon water. • Add 80% of the fried onions and another tablespoon of water. Grind into a paste. • Brown onion paste is ready. Cooking the Chicken • Take a clay pot (handi) or any thick-bottomed vessel with a tight lid. • Coat the inside with the reserved onion oil. • Switch on the flame and heat on low. • Add black peppercorns, green cardamom, cloves, cinnamon, and bay leaf. Let them release aroma. • Add caraway seeds and let them crackle. • Add 1 tablespoon of the remaining ginger–garlic–chilli paste. Stir and cook for a minute until raw smell goes. • Add one chopped onion. Cook 3–4 minutes until golden brown. • Add half a diced tomato and salt. Stir well. • Cook tomato for 2 minutes until soft. Add Kashmiri red chilli powder, coriander powder, and garam masala. Stir. • Add a splash of water to prevent burning. Cook 2–3 minutes until oil separates. • Add the cashew–onion paste with a little water. Stir and cook for 1 minute on medium heat. • When oil separates, the handi masala is ready. • Increase heat to high. Add marinated chicken. • Stir and roast on high flame for 3–4 minutes until chicken turns whitish and pinkness is gone. • Add hot water to make gravy. Stir and bring to boil. Lower the flame. • Cover with lid and seal tightly using wheat dough, foil, or cloth. • If handi is full, make a small hole for steam to escape. • Cook on low flame (dum) for 20–25 minutes. • Switch off flame and let it rest for 10–12 minutes before opening. • Open carefully. Chicken will be tender, juicy, and rogan (oil) will rise to the top. Finishing Touch • Add the remaining 20% fried onions, 1 teaspoon crushed dry fenugreek leaves, ginger juliennes, and fresh coriander. • Stir well. • Your restaurant-style handi chicken is ready. • Serve hot with naan, tandoori roti, or rice. Thanks, Kanchan Vidhani