Chicken Makhni Handi

Boneless chicken, cubed, 500 gms
Ginger-garlic paste, 1 tbsp
Onion, 1, medium sized
Tomatoes, 3, medium sized
Yogurt, 4 tbsp
Fenugreek leaves, dried, 1 1/2 tbsp (kasuri methi)
Cream, 100 gm
Black pepper, 3/4 tsp
All-spice powder, 1/2 tsp
Green chilies, 5-7
Red chili powder, 1 tsp
Red chili flakes, 1/2 tsp
Salt, to taste or 3/4 tsp
Chinese salt, 1/2 tsp
Cumin seeds, 1 tbsp
Coal pieces 5-6
Butter 2tbs




Slice the onion and tomatoes. Now heat oil in a wok and fry them with frequent stirring for a while then cover and cook till tomatoes soften. Remove lid and stir till well mashed and mixed, cook on medium heat till mixture leaves oil. Now blend the entire mixture along with green chilies and set aside.


In the same pot, add a tablespoon of oil and fry the ginger-garlic paste, chicken, and slightly stir for a minute then add in the spices (red chili powder, red chili flakes, , and cumin seeds) and saute for ten minutes till slightly colored. Cover and cook for 5-10 minutes till chicken is tender.


Now add the blended mixture, chinese salt and 1/4th cup water and cover and cook for five minutes.








Then add the fenugreek leaves and yogurt and cook till water from the yogurt dries, approx 3 minutes.Right in the end, add the all spice powder, black pepper and cream in the wok.




To get the distinct flavor of the Handi after my handi is ready I transfer it into two smaller clay pots, add a tbs of butter to each, and place a piece of burning coal on a piece of bread or a small steel bottle lid add a teaspoon of oil and cover it right away with a lid or aluminium foil so the coal smoke stays inside, leave it on low heat for about 5 minutes. take out the coal pieces and discard along with the bread. Garnish with green chilies, red chilies and coriander. Serve with parathas or flatbread!


Original recipe by The Crazy Chef


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