A handi is a cooking basin made from copper or clay (pot) originating in the Indian subcontinent. It is utilised primarily in Indian, Pakistani and Bangladeshi cooking. The handi is utilised mainly for cooking purposes, especially for slow-cooking. For example, when any dish is cooked in the handi – the lid is sealed to it, using dough so steam cannot escape, preserving the nutrients in the food. In turn this also allows for the food to be cooked using its own water content, accentuating its flavour and tang. But, cooking in clay has its origin from several centuries. Nowdays, the vibe and taste of handi chicken has its brings people attention from corners of the world. The tribal dish has become soo popular that it extends its roots to every hotels in city like Bhubaneswar.
Check out this easy steps to prepare Maati Handi Chicken Masala recipe. Maati Handi Chicken is a quick and simple to prepare dish. This yummy and delicious recipe of Handi chicken is awesome. Learn how to make Handi chicken. This is an excellent chicken dish for your weekend or holiday lunch or dinner.
Total Time: 1 hr
Serves: 2 – 3
Ingredients:
750 gms Chicken on Bone
3 big Tomatoes
2 medium sliced Onions
1 1/2 tblsp ginger garlic paste
1/2 cup Curd
1/2 cup Full Cream
2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilly Powder
1 tsp Fenugreek Leaves (Kasthuri Methi)
Salt To Taste
3 -4 tblsp Ghee / Oil
2 tsp Garam Masala (Ingredients given below)
For Garam Masala:
3 tsp Cumin Seeds (Jeera )
3 tsp Coriander Seeds (Sookha Dhania)
1 1/2 tsp Black peppercorns
4 Cloves (Laung)
1 ” Cinnamon Stick piece
3 Brown Cardamom
2 tsp Fennel Seeds (Saunf)
1 Star Anise
2 Dry Red Chilies
For Garnish:
Finely chopped green coriander
How to make Mati Handi Chicken :
Heat ghee or oil in a heavy bottom pan, add chicken pieces and fry till they are done. Take them out on a paper towel.
In the remaining ghee add the onions sliced and saute them till light brown. Make sure not burn them. Add the ginger garlic paste and cook till all the raw smell disappears. Now add all the dry spices – Red Chilly Powder, Coriander Powder, Turmeric Powder. Add a tablespoon of water so that the spices do not burn. Once the Masala is nicely cooked add the tomato puree and cook it till the oil separates. Now add beaten curd and cook till the curd gets fully incorporated in the gravy.
When the oil starts to separate add the chicken pieces and mix well so that all the pieces are fully smeared with the masala. Let the chicken simmer for few minutes in this masala. Once the chicken is fully done add the cream and kasthuri methi and garam masala. Cook for just 2 minutes on low flame and then take it out in a serving dish. Garnish with the finely chopped coriander leaves.
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