Chicken Handi
Chicken Handi from India. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Difficulty
- A bit of work
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Chicken Handi is listed as chicken from India. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Chicken1.2 kg
- Onion5
- Tomatoes2
- Garlic8 clove
- Ginger15 ml
- Neutral oil59 ml
- Cumin9.9 ml
- Coriander15 ml
- Turmeric4.9 ml
- Fresh chilli4.9 ml
- Fresh chilli2
- Yoghurt237 ml
- Cream177 ml
- fenugreek15 ml
- Garam masala4.9 ml
- Saltto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown.
Step 2
Then take them out on a plate and set aside. To the same pot, add the chopped garlic and sauté for a minute.
Step 3
Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.
5 minStep 4
Then return the fried onion to the pot and stir. Add ginger paste and sauté well.
Step 5
Now add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.
Step 6
Next goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.
Step 7
Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes.
15 minStep 8
Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat. When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split.
Step 9
Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.
Step 10
Finally add the cream and give a final mix to combine everything well. Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
chicken → tofu
Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Chicken Handi take?
1 hr all in — 40 min prep, 20 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Stockpot, Wok, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at to taste.
What can I use instead?
chicken → tofu. Press firm tofu, marinate as you would the chicken, and cook until browned. This is an adaptation, not the original dish. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.