The handi is an integral part of the Indian kitchen. Traditionally the handi is a thick bottomed vessel with a neck that is narrower than the base. It also traditionally has a lid to cover it and retain the aroma. The handi has been used to prepare many dishes with a predominantly thick gravy. The most popular gastronomical export of the Handi cooking is the dum style of cooking. The other well known aspect of the handi cooking is the Bhunao method which is used in many households predominantly in the northern parts of the country.
Murg handi lazeez or chicken cubes cooked in a cardamom scented creamy yogurt and garlic brown gravy is a typical dish highlighting the use of the Handi and this vessel lends its name to the dish.
Murg Handi Lazeez
Chicken, cut into pieces : 500 gm
Yogurt, whisked : 1 Cup
Chicken Stock: 1 Cup
Onion, roughly chopped : 2
Garlic cloves, roughly chopped - 6 cloves
Green chili paste - 2 Tblsp
Coriander Powder: 2 Tsp
White Pepper Powder : 1 Tsp
Cinnamon: 1" stick
Bay Leaf :2
Mace powder: 1 tsp
Ginger Garlic paste : 4 Tblsp
Lemon Juice : 1 Tblsp
Salt : To Taste
Ittar : 2-3 drops
1. Fry the chopped onion and garlic in oil till they turn golden brown. Grind this fried onion and garlic to a paste.
2. Heat ghee in a Handi, add coriander powder and stir fry for 30 seconds.
3. Add bay leaves, other whole spices and ginger garlic paste and fry for 2 minutes.
4. Add chicken pieces and yogurt. Stir fry for 2-3 minutes and add salt.
5. Cover with a lid and cook until all moisture evaporates and chicken becomes tender.
6. Open the lid, add fried onion garlic paste, green chili paste, white pepper powder, and mace/cardamom powder.
7. Pour 1/4 cup water, chicken stock and lemon juice. Cover with lid and cook on slow flame for 6-7 minutes.Add the ittar 2 minutes before finishing and remove off flame.
8. Serve hot garnished with chopped coriander leaves.