Earthen Pot Magic: Savor the Aroma of Irresistible Handi Chicken Curry Awesomeness!

Get ready for a flavor explosion! Chicken handi curry, a mouthwatering Indian dish, is crafted in a magical earthen pot, adding that extra touch of tradition and awesomeness. If you don't have the earthern pot, fear not! A regular cooking pot will still whip up a fantastic feast. Let the culinary adventure begin!

(Also called clay pot or handi)

Order Here

Ingredients 

1. 100g chicken thigh
2. chicken drumstick 2
3. 1 onion
4. 1/2 tomato
5. kashmir red chilly powder 1 tablespoon (not spicy, just for coloring)
6. 1 tablespoon cumin powder
7. 3 tablespoons coriander powder
8. 4-6 garlic cloves
9. Ginger
10. 1 bay leaf
11. garam masala
12. olive oil
13. salt
14. green onions or coriander (optional)

Process 

1. First, fry the chicken for 2 minutes on each side: This way, the chicken will stay moist from the inside even if left in the curry for a long time.
1. Put olive oil in a frying pan and heat over high heat.
2. When the oil is hot, add the chicken, add 1/2 tablespoon of salt and fry for 1 to 2 minutes on both sides.
3. Take them out into a plate
   
2. Preparing the curry sauce: Use the previous skillet over low heat, adding a little oil if needed.
1. Add 1 finely chopped onion, 1/2 finely chopped tomato, 4 garlic cloves, and small pieces of ginger.
2. Fry for about a minute, then cover the frying pan with a lid and leave for about 5 minutes until softened.
3. After 5 minutes, open the lid and add 1 tbsp Kashmiri red chilly powder, 1 tbsp cumin powder and 3 tbsp coriander powder to it. Fry for a minute, then cover the pan and leave for another 5 minutes.
   
4. After 5 minutes, turn off the heat and let it cool. Blend this mixture into a blender and make a smooth sauce.
3. Making the curry in the pot: 
1. Heat the pot over medium heat, add olive oil, and when hot, add the bay leaf, add the sauce you made earlier, and simmer for 3 to 5 minutes.
2. Reduce the heat to low and add the fried chicken and 1/2 tablespoon of salt. 1/2 tablespoon garam masala. Mix well, cover and leave for 30 minutes.
3. After 30 minutes, turn off the heat, open the lid (the lid will be very hot, so be careful not to touch it with a cloth), and garnish with fresh green onions or fresh coriander (optional).