Chicken Handi (Rustic Clay Pot Chicken Curry)

Marinate chicken in yoghurt and half the ginger-garlic paste with salt and chilli for 30 minutes. Heat ghee in a clay handi (or heavy-bottomed pot) on medium. Add whole spices. Add onions — cook 18–20 minutes until deeply golden. Add remaining ginger-garlic paste, cook 3 minutes. Add tomatoes, cook until soft and oil separates.

About 20 min

Tip: Clay handi dishes must be started on a gentle heat to avoid cracking the earthen vessel — heat gradually. If using a metal pot, a clay-pot cooking technique can be approximated by adding a small piece of charcoal for smoke (dhungar technique).

Add spice blend. Cook 2 minutes. Add marinated chicken. Increase heat and bhuno (stir-fry) the chicken in the masala for 8–10 minutes until the chicken changes colour and the marinade is absorbed. This bhuno step is the crucial flavour-development stage.

About 15 min

Tip: The bhuno step in a handi creates a slight caramelisation on the chicken and develops deep flavour that cannot be achieved by simply simmering chicken in sauce from the start.

Add 150ml water. Cover tightly with foil + lid. Cook on low heat 20 minutes (dum). The steam inside concentrates the flavours. Open lid, add cream and kasuri methi. Stir gently. Cook uncovered 5 minutes to thicken. The gravy should be thick, glossy, and clinging to the chicken. Serve in the handi, garnished with fresh coriander and slit green chilli.

About 20 min

Tip: The dum (sealed slow-cooking) in the handi is what distinguishes chicken handi from ordinary chicken curry — the recycling of steam within the sealed vessel creates a uniquely concentrated, layered flavour.