Chicken Handi - Restaurant Style

Name: Chicken Handi - Restaurant Style
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 kg Chicken bone-in; 2 tsp Ginger Garlic paste; 1 tsp Salt; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Black Pepper powder; 1 tbsp White Vinegar; 3-4 tbsp Oil; 2 medium sized chopped Onions; 1 cup pureed Tomatoes; 1 tsp Cumin Seeds; 1 tsp Ginger Garlic paste; 1 tsp Turmeric powder; 1 tbsp Kashmiri Red Chilli powder; 1/2 tsp Chaat masala; 1 tsp Red Chilli flakes; 1 tsp Garam Masala; 1 tsp Salt; 1 cup whisked Curd; 3-4 tbsp chopped Coriander Leaves; 1 large chunks Onion; 1 large chunks Tomato; 5-6 whole Green Chillies; 1 tbsp crushed Kasuri Methi (for final garnish)

ZMA @zesty5

#CA26
#Week29
#GaramMasala
#cookpadindia
#newrecipe
#Chickendish
#Protein
This beautiful looking restaurant style Chicken Handi is a popular choice for a hearty family mealtime. A simple yet a flavourful and a comforting dish on any given day. This can be relished both with Rice and Rotis. Also the best thing about it is that it has a few everyday pantry staples that's easily available in every household. Curd adds a creamy element to this gravy and makes it absolutely delicious. Chunks of Tomatoes and Onions gives it that perfect restaurant style look.
The whole finished dish looks so inviting that one would love the aroma as well as the flavours.
It's a great option for weekend family special meals and works just right with all the goodness of spices and flavours. Do check this one out for sure guys. You would definitely love it.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

5-6 servings

For the marinade -
1 kgChicken bone-in
2 tspGinger Garlic paste
1 tspSalt
1 tspCumin powder
1 tspCoriander powder
1 tspBlack Pepper powder
1 tbspWhite Vinegar
For the gravy -
3-4 tbspOil
2medium sized chopped Onions
1 cuppureed Tomatoes
1 tspCumin Seeds
1 tspGinger Garlic paste
1 tspTurmeric powder
1 tbspKashmiri Red Chilli powder
1/2 tspChaat masala
1 tspRed Chilli flakes
1 tspGaram Masala
1 tspSalt
1 cupwhisked Curd
3-4 tbspchopped Coriander Leaves
1large chunks Onion
1large chunks Tomato
5-6whole Green Chillies
1 tbspcrushed Kasuri Methi (for final garnish)

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Steps

35-40 minutes

1

Combine the chicken pieces with white vinegar, salt, cumin, coriander and pepper powders. Mix well and let it rest for 15–20 minutes. Or better still overnight if desired.
2

Fry the Chicken:
Heat oil in a heavy-bottomed handi or a clay pot over a medium flame. Lightly fry the marinated chicken pieces for 3 to 4 minutes until they turn pale and seal the juices. Remove the chicken and set aside.
3

In the same oil, add the green chillies, tomato and onion chunks. Fry all for about 5-6 minutes until the raw smell fades away. Remove and set aside until use.
4

In the same oil, add the cumin seeds. Fry for a few seconds and then add the sliced onions. Saute until golden brown. Add the ginger garlic paste, sauteeing for 2 minutes until the raw aroma disappears.
5

Pour in the tomato puree along with salt, turmeric, kashmiri red chilli, chat masala, red chilli flakes and coriander powders. Cook the mixture until the oil begins to separate from the masala.
6

Lower the flame and stir in the thick whisked curd so that it doesn't curdle. Let it cook on a low heat until it gets incorporated thoroughly into the gravy for about 4-5 minutes.
7

Simmer the Curry (Dum):
Add 1 cup of water and bring the gravy to a rolling boil. Return the fried chicken to the handi. Also add the lightly fried tomato and onion chunks, the garam masala and lots of freshly chopped coriander leaves.
Cover the handi with a tight-fitting lid and let it simmer on a low-to-medium high heat for about 15 minutes or until the chicken is tender and cooked through.
8

Garnish and Serve: Uncover, sprinkle crushed kasuri methi and freshly chopped coriander leaves on top.
Serve hot straight from the handi with butter naans, rumaali rotis or lachcha parathas. Enjoy!

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ZMA @zesty5

on October 15, 2026 12:46

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.