Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • Marathi Recipes
  • My Reminiscence

Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi

October 23, 2017 by Smita Singh 13 Comments

Chicken Handi

Chicken Handi or Murg Handi is that new found preparation that I cannot stop talking about. I have experimented with this preparation several times, catering to several distinct groups of friends and families on each of these occasions, and have managed to evoke rave reviews from them.

The USP of the dish for me is the earthen pot that is used in this preparation. The idea of cooking in an earthen pot has always seemed so fascinating and thrilling to me. I had experimented couple of times in past, cooking in a Handi (earthenware) trying different preparations but the outcome was a mixed one. On one occasion the Handi with the Biryani inside had developed a wide crack on its bottom and I was left with a pot full of half cooked Biryani which was difficult to reclaim. The disastrous experience had me avoid the idea of using Handi in my kitchen for some time and it compelled me into blacklisting the potter who had duped me into buying a substandard pot.

However, after a brief hiatus, I began thinking of using an earthen ware one more time, albeit with a different preparation. It was with this thought, I began to experiment with recipe of Chicken Handi.  After few tweaks in the recipe that I had jotted down in my food-diary that I began to maintain almost a decade ago, I had finalized this recipe of Chicken Handi.

The first marination comprises of turmeric, salt and lemon juice. Chicken is left in this marination for half an hour.

Chicken Handi

The second and the more elaborate marination requires us to add a spice mix (masala powder) of whole spices which are dry roasted and grounded into a fine powder. The other ingredients required in the marination are red chili powder, coriander powder and Curd. Chicken is kept in this marination for an hour.

Chicken Handi

Handi or the earthen pot must be seasoned correctly before you could use it for your regular cooking. The more often a clay pot is used for cooking, faster it would become ‘fully seasoned’. I am going to share a blog and put up a video on our channel depicting steps to be taken for seasoning a clay pot quite soon. One important caveat that must be mentioned, that I have learnt over the years, is that food must not be cooked on high heat in a clay pot. It is most typically suitable for cooking on low to low-medium heat.

Chicken Handi

Sliced Onions and tomato puree weighing one fourth of the total weight of Chicken is used in the recipe. The marinated chicken is then added to the clay pot and cooked with the lid on. A significant point to be mentioned here is that this recipe does not requires addition of water for the gravy. Chicken gets cooked in its own juices besides the moisture incorporated by curd and tomato puree. The dish typically must have a thicker consistency, but you can alter the consistency to suit your palate.

Chicken Handi

Chicken cooked on a slow heat in an earthen pot, simmering in its own juices until it is done- is what a foodie’s dreams are made of. Chicken Handi can be relished with Laccha Paratha, Naan, Phulka or steamed rice.

Like the Mitti Ki Handi (Earthern Cooking Pot) that we have used in this recipe? Buy it from here

Enjoy this delicious Chicken preparation and share your feedback with us in the comment section below

Click here for more such delicious Chicken recipes

Save Print
Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi

Rating  5.0 from 4 reviews

Prep time:  1 hour 30 mins

Cook time:  1 hour

Total time:  2 hours 30 mins

Serves: 5-6

Ingredients
  • 1 Kg Chicken (cut into medium sized pieces)
  • 2 Large sized Onion (sliced lengthwise)-approx 250 grams
  • 2 Large sized Tomatoes (puréed)-approx 250 grams
  • 200 grams Curd
  • Cooking Oil
  • Salt
  • 3 Bay Leaf
  • 2 tsp. Cumin Seeds
  • 4 Green Cardamom
  • 1 tsp. Black Peppercorns
  • 3 Black Cardamom
  • ½ tsp. Cloves
  • 1-1/2 inch Cinnamon Stick
  • 1 tbsp. Kashmiri Red Chili Powder (less spicy)
  • ½ tsp. Turmeric Powder
  • 1 Lemon Juice
  • ½ tsp. roasted dried Fenugreek Leaves Powder
  • 2 tbsp. Coriander Powder
  • 2-3 tbsp. Ginger Garlic Paste
  • ¼th Cup fresh Coriander Leaves
Instructions
  1. Let's perform Chicken's first Marination: Add 1 tsp. Salt, ½ tsp. Turmeric Powder, Lemon Juice and mix well. We will keep Chicken in this marination for 30 minutes.
  2. We will dry roast Whole Spices. In a pan, add Bay Leaf, Cinnamon stick, Peppercorns, Black Cardamom, Green Cardamom, Cumin Seeds and Cloves. Dry Roast lightly. As the spices release aroma, switch off the heat and grind it into fine powder.
  3. Lets prepare for second marination: Add roasted and grounded spice Mix, Red Chili Powder, Coriander Powder and curd. Mix well. Cover with a Cling Film and keep the chicken in this marination for an hour in refrigerator.
  4. Take marinated chicken out from refrigerator. We will make this preparation in an earthen pot. Heat 4-5 tbsp. Oil and add sliced Onions. Fry until Onions become brown in color.
  5. When Onions become brown, add ginger-garlic paste and fry for a minute. Add Chopped Coriander Leaves and marinated chicken. Roast Chicken on high heat.
  6. After 5 mins of roasting, add tomato puree and salt to taste and mix well. Cover and cook the Chicken on reduced heat.
  7. After 10 mins, stir the chicken. We have not added any water in this preparation. Chicken gets cooked in its own juices, and the moisture from curd and tomato puree. Cover and cook for remaining time.
  8. Chicken gets cooked in total 25 minutes. You can adjust the consistency of the final preparation. If you require thick consistency, then cook uncovered for 3-4 minutes. Add roasted dried fenugreek leaves powder and mix.
  9. Switch off the heat and now we will prepare for a Tadka
  10. Heat 1 tbsp. Oil and add ½ tsp. Cumin Seeds. Pour tadka on Chicken. Add some chopped Coriander Leaves
  11. Chicken Handi is ready to be served. Flavor of Chicken cooked in an earthen pot on low heat in its own juices is delicious. Chicken Handi can be relished with Laccha Paratha, Naan, Phulka or Steamed Rice.
3.3.3077

Chicken Handi

Click here to watch recipe video

(Visited 120,030 times, 1 visits today)

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Chicken/Murg recipes, Ramadan recipes, Restaurant/Dhaba Delicacies

« Besan Ladoo recipe| Easy Diwali recipe| How to make Besan Ladoo
Chawal Ki Kheer-Khoya Aur Chawal Ki Kheer-Chhath Puja special recipes – Rice Kheer »

Comments

  1. Sangita says

    January 27, 2019 at 3:02 pm

    Hi!! Chicken handi looks really tempting, but can we cook without earthen pot? Will it still get the good flavor.

    Reply
    • Smita Singh says

      January 30, 2019 at 9:11 am

      Hey Sangita , thanks for stopping by ! Yes you absolutely can make this chicken curry in other utensils , it will taste awesome. Rather I would say your efforts will make that chicken handi tastes delicious irrespective of utensils used , what say my dear reader? 🙂 Just give it a try and let me know your experience!

      Reply
  2. Dharam Puthran says

    July 14, 2019 at 10:02 am

    Hi Smita, Firstly compliments for an absolutely wonderful website and the detailed explanation of all your recipes. Stumbled upon Kalimirchi, trying to find out recipe for Coffee Walnut icecream. Tried the Handi chicken with minor modifications. Used the conventional non stick pot instead of the earthen pot. Yet the results were fabulous. My wife and daughter liked it very much. Looking forward to trying out many more recipes….Thanks once again…and keep posting newer recipes….

    Reply
    • Smita Singh says

      August 1, 2019 at 9:59 am

      Thank you so much Dharam for your wonderful feedback. It feels so good when readers like you give us their feedback after trying the recipe! Thanks once again and happy reading, enjoy cooking!

      Reply
  3. vishal Bhosle says

    August 6, 2019 at 9:53 am

    Hello Smita,

    I Wish to Thank you for all your time and effort for showing us amazing and easy recipes.

    I am going to try this cooking for my friends nearly 20 of them .. I know it will be fun 🙂

    My question is can I use the ready made garam masala powder instead ? Also can I use the fenugreek leaves (probably I can crush it to make into powder) if I don’t have the powder?

    Many Thanks and Well done .

    Reply
    • Smita Singh says

      August 6, 2019 at 11:21 am

      Hey Vishal so nice to know that you are treating your friends with this zesty chicken curry ! ANd let me assure you that your plan would rock in this monsoon season ! 🙂
      Well , you can use garam masala powder. For fresh fenugreek leaves , you might need to de – hydrate them in sunlight or in oven. And then crush it to make the powder . It would be perfectly fine ! Thank you so much again and do share your experience with us .. We would love to hear that 🙂

      Reply
  4. Prajeesh says

    October 10, 2019 at 3:39 pm

    Looked yummy …. gave it a try ….boy what an aroma … caramelized onions and chicken … lovely taste …

    Reply
  5. shankar das says

    November 27, 2020 at 8:43 am

    Unearthed Kalimirchi, attempting to discover the formula for Coffee Walnut frozen yogurt. Attempted the Handi chicken with minor alterations. Utilized the regular nonstick pot rather than the earthen pot. However, the outcomes were marvelous.

    Reply
    • Smita Singh says

      December 10, 2020 at 3:00 pm

      Thats a wonderful feedback …. thanks a lot , happy cooking !

      Reply
  6. vinay kumar says

    December 16, 2020 at 10:28 am

    hey wanted to know if the image posted is free to be used or modified

    Reply
    • Smita Singh says

      December 19, 2020 at 1:13 pm

      These images and content are copyrighted , kindly seek a formal approval before using it anywhere .

      Reply
  7. Kirtika saha says

    February 15, 2021 at 2:52 pm

    I will try at my home. Really it was read so interesting. Thanks for sharing nice information.

    Reply
    • Smita Singh says

      March 4, 2021 at 5:49 am

      Thanks Kritika for stopping by .. and do let me know your feedback 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • RAHUL GARG on Aagri Mutton- A quest for authentic Aagri recipe.
  • Varsha on Kala Vatana Sambar recipe in Marathi- काळ्या वाटाण्याचे सांबार- Kali Mirch by Smita
  • Nirad Patkhedkar on Dry Lasun Khobra Chutney-Dry Lasun Chutney (Dry Garlic Coconut Chutney)
  • Pranay Singh on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • saindhavi on Kanda Lasun Masala- Secret of Kolhapuri cuisine

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • March 2023
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Guest Posts
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Indian Masala
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Know Your Ingredients
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • My Reminiscence
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...