Creamy Chicken Handi Recipe

Ingredients

• 3 kg Chicken Pieces (bone‑in, skin removed, cut into medium pieces)
• 1 cup Ghee (for searing and later cooking)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 3 tsp Garlic‑Ginger Paste (equal parts minced garlic and ginger blended together)
• 2 tsp White Salt (fine table salt)
• 2 tsp Coriander Powder (ground dry coriander seeds)
• 2 tsp Dadar Chili Powder (mild red chili powder (often called Dadar mirch))
• 2 tsp Red Chili Powder (regular hot red chili powder)
• 1 tsp Black Pepper Powder (freshly ground)
• 2 tsp Kadai Meat Masala (store‑bought Punjabi meat masala blend)
• 4 medium Onions (peeled and roughly chopped)
• 1/4 cup Cashew Nuts (raw, unsalted)
• 5 medium Tomatoes (chopped)
• 1/2 cup Dairy Cream (heavy cream or full‑fat cooking cream, not whipping cream)
• 3 pieces Green Chilies (slit lengthwise, seeds removed for less heat if desired)
• 1 tbsp Oil (neutral oil for the smoking step)
• 1 small Charcoal Piece (for smoking; use a single lump of kitchen‑grade charcoal)

Instructions

1. Prepare the Marinade

   In a large mixing bowl combine yogurt, garlic‑ginger paste, white salt, coriander powder, dadar chili powder, red chili powder, black pepper powder, and Kadai meat masala. Stir until smooth.

   Time: PT5M

2. Marinate the Chicken

   Add the chicken pieces to the yogurt‑spice mixture, coating each piece thoroughly. Let it rest for 10 minutes while you prepare the paste.

   Time: PT10M

3. Make Onion‑Cashew Paste

   Place the chopped onions and raw cashews in a blender. Add a splash of water and blend to a smooth paste.

   Time: PT3M

4. Sear the Chicken in Ghee

   Heat 1 cup of ghee in a large skillet over medium‑high heat. Add the marinated chicken pieces in batches, searing each side for about 1‑2 minutes until the color changes from pink to a light golden hue.

   Time: PT5M

   Temperature: Medium‑high

5. Set Chicken Aside

   Remove the seared chicken and set aside on a plate. It will finish cooking in the gravy later.

   Time: PT2M

6. Cook the Gravy Base

   In the same pot, add the onion‑cashew paste and sauté for 4‑5 minutes until fragrant and the raw smell disappears.

   Time: PT5M

   Temperature: Medium

7. Add Tomatoes and Remaining Spices

   Stir in the chopped tomatoes, and cook until they soften and oil begins to separate, about 5 minutes. Then add the remaining yogurt‑marinade (if any) and mix well.

   Time: PT5M

   Temperature: Medium

8. Combine Chicken with Gravy

   Return the seared chicken pieces to the pot, mixing them into the gravy. Cover and let simmer on low heat for 12‑15 minutes until the chicken is cooked through and tender.

   Time: PT15M

   Temperature: Low

9. Smoke the Curry

   Place a small heat‑proof bowl in the center of the pot. Add 1 tbsp oil and the charcoal piece to the bowl, then quickly cover the pot with its lid. Let the smoke infuse for 4‑5 minutes, then remove the bowl and discard the charcoal.

   Time: PT5M

10. Finish with Cream and Green Chilies

    Stir in the dairy cream and slit green chilies. Cook for another 2 minutes on low heat, allowing the cream to meld without boiling.

    Time: PT2M

    Temperature: Low

11. Serve

    Turn off the heat. Garnish with fresh coriander leaves if desired and serve hot with naan, roti, or steamed basmati rice.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Pieces: Chicken thighs, Chicken drumsticks
• Instead of Ghee: Clarified butter, Unsalted butter
• Instead of Plain Yogurt: Greek yogurt, Buttermilk (thin)
• Instead of Garlic‑Ginger Paste: Garlic paste, Ginger paste
• Instead of White Salt: Sea salt
• Instead of Coriander Powder: Cilantro leaves (fresh, added at end)
• Instead of Dadar Chili Powder: Paprika, Mild Kashmiri chili powder
• Instead of Red Chili Powder: Cayenne pepper
• Instead of Black Pepper Powder: White pepper
• Instead of Kadai Meat Masala: Garam masala
• Instead of Onions: Shallots
• Instead of Cashew Nuts: Almonds, Pine nuts
• Instead of Tomatoes: Canned diced tomatoes (drained)
• Instead of Dairy Cream: Full‑fat coconut milk (for dairy‑free)
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Oil: Vegetable oil, Canola oil
• Instead of Charcoal Piece: Smoked paprika (for a milder smoke)

Equipment Needed

• Large Heavy‑Bottomed Pot or Kadhai
• Frying Pan or Skillet
• Blender or Food Processor
• Mixing Bowl
• Wooden Spoon or Spatula
• Small Heat‑Proof Bowl
• Tongs (optional)
• Lid that fits the pot

Critical Steps — Do Not Skip

• Searing the chicken in hot ghee to develop flavor
• Smoking the curry with charcoal for authentic smoky aroma
• Adding dairy cream at low temperature to avoid curdling

Chef Tips from the Video

• For extra richness, replace half of the ghee with butter during the searing step.
• A pinch of garam masala added at the very end brightens the flavor.
• Garnish with toasted cashew slivers for added texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the onion‑cashew paste a day ahead and store refrigerated.
• The smoked curry can be made up to 2 hours in advance; reheat gently before adding cream.

Frequently Asked Questions