Traditional Bengali Handi Chicken Recipe

 Handi Chicken is a flavorful and aromatic dish made using chicken, traditionally cooked in a handi, a deep, wide-mouthed clay or metal pot used for slow cooking in Indian cuisine. The name "handi" comes from the vessel itself, and cooking in this vessel allows for even heat distribution, which helps retain the moisture and flavors of the ingredients.

Handi Chicken

In Handi Chicken, chicken pieces are typically marinated in yogurt and spices, then slow-cooked with onions, garlic, ginger, and a variety of spices such as cumin, coriander, garam masala, and more. The slow cooking process in the handi allows the chicken to become tender while absorbing all the rich flavors from the spices. Mustard oil or ghee is often used to add depth to the dish.

This dish is especially popular in northern and eastern parts of India, including Bengal, and it's often enjoyed with rice or flatbreads like naan or paratha. The use of the handi gives the dish a distinct earthy aroma, enhancing its traditional appeal.

Ingredients:

• Chicken (cut into medium pieces) – 1 kg
• Yogurt (curd) – 200 g
• Onion paste – 3 medium-sized onions
• Garlic paste – 2 tbsp
• Ginger paste – 2 tbsp
• Green chilies (slit) – 5-6 (adjust to taste)
• Turmeric powder – 1 tsp
• Red chili powder – 1 tsp
• Coriander powder – 1.5 tsp
• Cumin powder – 1 tsp
• Garam masala powder – 1 tsp
• Bay leaves – 2
• Whole garam masala (cloves – 4, cardamom – 4, cinnamon stick – 1-inch)
• Mustard oil – 4 tbsp
• Ghee – 2 tbsp
• Salt – to taste
• Fresh coriander leaves – for garnish

Instructions:

1. 
   Marination:
• In a bowl, take chicken pieces, yogurt, turmeric, red chili powder, and salt. Mix well and let the chicken marinate for 2-3 hours or overnight in the fridge.
  
  
  
2. Preparing the handi:
• Heat mustard oil in a traditional handi or deep pot. Once it starts smoking, add the bay leaves, cloves, cardamom, and cinnamon stick. Fry until the spices release their aroma.
3. Cooking onions and spices:
• Add the onion paste and fry until golden brown. This step is essential to get the right texture and taste.
• Then, add the garlic and ginger paste. Cook until the raw smell goes away (about 3-4 minutes).
4. Add marinated chicken:
• Add the marinated chicken to the handi and cook on medium-high heat until the chicken starts browning and the oil separates from the masala.
5. Add dry spices:
• Now, add coriander powder, cumin powder, and green chilies. Stir well, making sure the chicken is coated with the spices. Cook for about 10-15 minutes, stirring occasionally to prevent sticking.
6. Simmer the chicken:
• Add water (about 1 cup) to the handi, stir everything well, and cover the handi with a tight-fitting lid. Reduce the heat to low and let the chicken simmer for 30-40 minutes until it's tender and cooked through.
7. Finish with garam masala and ghee:
• Once the chicken is fully cooked and the gravy thickens, sprinkle garam masala powder and add ghee. Stir gently and cook for another 5 minutes.
8. Garnish and serve:
• Garnish with fresh coriander leaves and serve hot with basmati rice or paratha.

Enjoy this rich, flavorful traditional Bengali Handi Chicken!