Happy Cooking: HANDI CHICKEN....Indian Masala

‘HANDI’- is a metallic cooker. It is designed with a curved bottom, with a comparatively narrow mouth opening. It comes with its own lid. In the days gone by, in remote villages of India, and many Afro-Asian regions, in use are such vessels, which are made of fire baked clay. The food cooked, acquires an absolute different flavor altogether. The vessel is an all purpose cooker and well suited to be used on an open fire primitive stove. The housewife can cook vegetables, Lentil (Dal) and meats.

Today, use of such vessel is not compatible to the type of cooking that’s’ usually done in the modern day kitchen. Also, as the handi is a low flame cooker, the time consumed is just not acceptable to the modern housewife. Hence, such vessels are known to be in use mostly in eateries. However, a small modern version vessel of its kind is not a bad investment, as it offers a very distinguished and appetizing flavor to the meats (& other meals) cooked in it. Today, one can find such vessels which are anodized and made of stout sheet of metal. It affords entirely a different character to the meal under preparation.

So, to make this handi chicken we will require, a vessel which should have a volume enough to accommodate to cook a 500-700 gms dressed chicken cut to produce 08 pieces.

Also, we require-

300 gms Onion diced fine.

150 gms Tomato puree.

Paste of: 02 tps fresh Coriander leaves, 02 green chili, 30 gms Ginger & 7-9 Garlic pods.

01 tps Red chili powder, Turmeric powder, Jeera, Coriander powder, Chicken Masala, 03 Cloves, 2” stick Cinnamon & 05 green Cardamom-crushed.

06 Tps cooking Oil.

01 Tps Lemon juice.

Salt to taste.

01 Tps single Cream.

Water.




Method

1) Place the handi on medium flame and pour in, all of the cooking oil. As it begins to heat put in Cloves, Cinnamon, Jeera and the crushed Cardamom.
2) Fry the above to light brown and add the diced onion, fry till it begins to pink. Now add the paste and fry till all acquire golden brown color.
3) Sprinkle in all of the dry Masala powder and blend. Immediately, put in all of the chicken and stir fry.
4) Watch the chicken turn to ‘white’, keep stir frying to brown and as per need sprinkle water, a few drops at a time, to avoid the chicken from burning. Add a little salt. Blend well.
5) When you see the oil separating and floating up, pour in the tomato puree, adjust salt to taste. Sauté the mixture.
6) Pour in a little water, enough to blend the Masala & to help the chicken to cook. Reduce the flame to low. Cover the vessel, ensuring that the steam is held within. Pour a little water over the lid also.
7) After 07 minutes, open the cover to check the state of the chicken. If not yet cooked, cover again as previously for 02 mts.
8) The cooked chicken should be covered with moist Masala and not be drowned in curry.
9) Remove to serving bowl and garnish with lemon juice and single cream.

Serve with hot, Chapatti / Tandoori Roti.