Chicken Rajhastani Handi Recipe By Lazzatain
Chicken Rajasthani Handi is a flavorful dish from the royal kitchens of Rajasthan. Cooked in a clay pot or handi, it features tender chicken pieces simmered with yogurt, onion, and a medley of spices that reflect the bold flavors of Rajasthan. The dish is creamy, mildly spicy, and perfect with naan, roti, or rice.
- ½ kg – Chicken (bone-in or boneless)
- 1 cup – Yogurt (whisked)
- 1 teaspoon – Salt (adjust to taste)
- 1 tablespoon– Red chili powder
- ½ teaspoon – Turmeric powder
- 1 teaspoon– Dry coriander powder
- 1 teaspoon– Cumin seeds powder
- 1 tablespoon– Ginger-garlic paste
- ¼ cup – Oil
- ½ cup – Onion paste
- ½ cup – Tomato paste
- 1 tablespoon– Nigella seeds (kalonji)
- 2-3 – – Green chilies (whole or slit)
- 3 tablespoon – Fresh cream
- Marinate the Chicken :
In a bowl, mix together yogurt, salt, red chili powder, turmeric, coriander powder, cumin powder, and ginger-garlic paste.
Add chicken and coat well.
Cover and let it marinate for 30 minutes.
- Prepare the Base :
Heat oil in a frying pan. Add onion paste, tomato paste, and nigella seeds.
Fry on medium heat until the mixture turns aromatic and oil starts separating.
- Cook the Chicken :
Add the marinated chicken to the pan. Stir well, cover, and cook on medium flame for 10 minutes.
- Add Cream & Finish :
Add fresh cream to the curry.
Mix gently and cook for a few more minutes.
Cover and let it rest for 2–3 minutes before serving.