Meal Prep · Indian
Chicken Handi
A creamy, flavorful Indian chicken curry cooked in a traditional pot, perfect for a comforting meal.
Ingredients
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Step-by-step- Marinate the chicken: In a bowl, combine chicken pieces with yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- Prepare the base: Heat oil or ghee in a heavy-bottomed pot (preferably a handi) over medium heat. Add the whole spices (green cardamom, black cardamom, cloves, cinnamon stick, bay leaf) and sauté for 30 seconds until fragrant.
- Sauté onions: Add the finely chopped onions and cook until golden brown, stirring occasionally. This will take about 10-12 minutes.
- Add aromatics and tomatoes: Add the remaining 1 tbsp ginger-garlic paste and green chilies (if using), and cook for 1-2 minutes until the raw smell disappears. Stir in the tomato puree and cook until the oil separates from the mixture, about 8-10 minutes.
- Add powdered spices: Reduce heat to low, then add coriander powder, cumin powder, and garam masala. Cook for 1-2 minutes, stirring constantly to prevent burning, adding a splash of water if needed.
- Cook the chicken: Add the marinated chicken to the pot. Increase heat to medium-high and cook for 5-7 minutes, stirring frequently, until the chicken changes color and is lightly seared.
- Simmer the curry: Reduce heat to low, cover the pot, and let the chicken cook in its own juices for 15-20 minutes, or until tender and cooked through. Stir occasionally to prevent sticking.
- Finish with cream and cashews: Stir in the cashew paste and heavy cream. Mix well and simmer uncovered for another 5 minutes, allowing the flavors to meld and the gravy to thicken slightly.
- Garnish and serve: Adjust salt if necessary. Garnish generously with fresh chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Handi in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze cooled Chicken Handi in freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, gently reheat over medium-low heat, adding a splash of water or broth if it’s too thick. For microwave, heat in short intervals, stirring in between, until heated through.
Chef’s Corner
- Using chicken thighs rather than breast will result in a more tender and flavorful curry, as thighs retain moisture better.
- Don’t skip the cashew paste; it adds a rich, creamy texture and subtle sweetness that balances the spices.
- For an authentic Handi flavor, if you have a traditional clay handi, cooking in it imparts a unique earthy aroma. Otherwise, a heavy-bottomed pot works perfectly.
- Marinating the chicken for a longer duration (4+ hours) significantly enhances the tenderness and flavor absorption.
