Handi Chicken recipe Handi Chicken Curry Matka Chicken Chicken Curry Handi style

Ingredients

• 3-4 medium size Onion, sliced
• Oil for frying
• 1 whole Chicken, (cut into big pieces)Chicken
• Salt to taste
• 1 ⅓ cup Curd, beaten, curd (yogurt)
• ½ tsp Shahi jeera
• ½ tbsp Degi red chilli powder, Degi Lal Mirch Powder
• 1 ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• 2 no Green cardamom
• 1 Black cardamom, Badi Elaichi
• 4-5 Cloves, Long
• 5-6 Black peppercorns
• 1 Bay leaf
• few mint leaves, roughly torn
• few coriander leaves, roughly torn
• 1 tbsp tender coriander stems, chopped
• ½ tbsp Ginger Garlic paste
• Salt to taste
• ½ cup fried onion
• ¼ cup fried onion oil
• Marinated Chicken
• Little water
• few fresh mint leaves, roughly torn
• few coriander leaves, roughly torn
• Coal
• 1 inch Ginger, julienned, ginger
• Coriander sprig, coriander leaves

Steps

1. Cut onion into thin slices and ensure they are almost of the same thickness.
2. Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in color.
3. Transfer them to an absorbent paper. Keep aside for further use.
4. In a bowl or a tray place the chicken pieces and add salt to taste and marinate well and keep aside for further use.
5. In a bowl, add curd, shahi jeera, degi red chilli powder, coriander powder, turmeric powder.
6. Add green cardamom, black cardamom, cloves, black peppercorns, bay leaf.
7. Now, add fresh mint leaves, coriander leaves, tender coriander stems, ginger garlic paste.
8. Add salt to taste, fried onions, fried onion oil and mix it well nicely.
9. Then add the marinated chicken into it and mix it properly.
10. Mix well and Keep it aside for further use.
11. In a handi, add marinated chicken, little water and cover it with the lid.
12. Seal the end of the handi by applying wheat dough across the pot rim to seal it properly.
13. Keep coals over the lead and let it cook from above.
14. Place the handi on a slow flame and let it cook for 30 to 40 minutes.
15. Open the seal and remove lead, add mint leaves, coriander leaves and once again cover it with the lead and mix well.
16. Now, add ginger julienned and mix well.
17. Garnish with coriander sprig and serve hot with roti or paratha.