need Chicken Haandi Recipe

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Can someone give me a Chicken Haandi recipe that they like. Planning a Eid get together and need new menu.

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300 grams of Chicken
2 Onions - sliced
1 Tomato- chopped
3 Green Chillies - sliced
A bunch of Fresh Coriander
Salt - to taste
1 tsp. of Turmeric Powder
1 tsp. of Red Chilli Powder
1 tsp. of Coriander Powder
150 grams of Ginger Paste
150 grams of Garlic Paste
250 grams of Butter
150 grams of Cooking Oil

Heat oil in a pot or handi until hot. Add onions and fry until they are golden brown. Add in the chicken pieces and stir for 3-4 mins. Add in ginger paste, garlic paste, tomato, green chillies,stir for a few minutes. Add red chilli powder, turmeric powder, coriander powder, butter, and salt to taste. Add some water as required. Cover and cook on low heat until the chicken is well done. Garnish with coriander and mix.

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Re: need Chicken Haandi Recipe

isnt that kinda like any regular chicken salan? it has pretty much the same materials required?

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Re: need Chicken Haandi Recipe

Okay but do you make in a Haandi (caly one) or do you just use it as a decoration thing

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Re: need Chicken Haandi Recipe

I have recently bought a clay haandi and have used to cook chicken and mashallah it gives a very aromatic/smokey flavor to chicken. I cook it in the usual manner.

Is the clay haandi good for cooking vegetables/daals and lamb? I haven't ventured that far yet! Would it break if overheated whilst cooking time consuming dishes like lamb etc?

Is it healthy to cook in clay haandi? Someone, mentioned that the clay errodes whilst cooking and is consumed in food hence the distinct flavor!

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U're supposed to "treat" the clay pot by applying oil to it and leaving it out in the sun for sumtime.. then wash it really well.

Marinate the chicken with 3 tablespoon yoghurt, haldi, gin/gar paste and red chilli powder.

Heat oil and add to it sliced onions and tomato's when the oil seperates add the marinated chicken and cook till done.. add zeera pwd, dhania pwd and salt. Add fresh cilantro/dhania and "kasuri methi" (dried, 1 tsp) cover and cook on "dum" for 10 mins.

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Re: need Chicken Haandi Recipe

^ Gina, I second PSquared - is there anything you don’t know! :hmmm:

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Re: need Chicken Haandi Recipe

are u supposed to treat the clay haandi each time its used?

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No just once :)

LOL straight-up! I have a wise wise Dadi that's full of "totka's" and "nuska's" I usually remember ;)

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what do you mean by "dum"???

Spoon Culture and Copy Cats
Spoon Culture and Copy Cats
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Here is a really delicious chicken recipe that is VERY EASY to make and involves no chopping at all. It is perfect for those days when you have very little time. It's called Balti Sweet and Sour Chicken and has a rich creamy red gravy, similar to chicken tikka masala. My family always enjoys it. I just recommended it to a friend the other day, who tried it, and LOVED it for the taste and easy procedure.

1 1/2 pound boneless chicken

1 1/2 cup tomato paste. (If you don't have tomato paste, use 3-5 big tomatoes, or use a combination of paste and fresh tomatoes)

4 large tablespoons Greek Yogurt (you can use PLAIN YOGURT....but Greek yogurt has a nice tangy flavor and is easily found in the grocery store)

1 tablespoon garlic paste
1 tablespoon garam masala
1 tablespoon chili powder
1 tablespoon salt

1 teaspoon sugar

2 LARGE tablespoons of mango chutney
2 tablespoons of light cream
Corn oil for cooking.

Procedure:

  1. Remove any fat from the boneless chicken, clean it, and set it aside.

  2. In a mixing bowl, you will add the tomato paste. IF you don't have tomato paste, simply puree 3-5 tomatoes into the blender. You can adjust the seasonings to your taste. To the tomato paste you will add the yogurt, garlic paste, chili powder, garam masala, salt, sugar, and mango chutney. Mix all these ingredients together. You should get a pinkish/reddish mixture.

  3. In a cooking pot, pour in some corn oil according to your taste. The recipe calls for 4 tablespoons of corn oil. Let the oil heat up for a few minutes. Now add your tomato paste mixture and let it heat up. Stir the mixture regularly so that it doesn't burn or stick to the bottom of the pot.

  4. Add in the boneless chicken. Stir the mixture regularly making sure that the chicken cooks all the way through and also so that the gravy doesn't burn/stick. (hate it when that happens). When you see that the oil has risen to the surface of the salun, your dish is complete. Do a taste test and adjust seasoning.

  5. Add two tablespoons of cream to the saalun. This will thicken it up and give it a rich flavor. You can squeeze some lemon juice for tanginess. Garnish with chopped chillies and dhania (optional).

As you can see, there is no chopping involved in this recipe. It's big on flavor and easy on time:) Enjoy!