Chicken Handi with Pulao Rice and Mint Chutney

A comforting chicken curry traditionally cooked in an 'handi' (earthen pot), rich with creamy yogurt, cashew paste, and fragrant spices. Served with a flavorful basmati pulao and a zesty green mint chutney.

• Prep: 55 min
• Cook: 1 hr 10 min
• Total: 2 hr 5 min
• Servings: 2
• Cuisine: Pakistani
• Difficulty: Hard
• Cost: $7.84/serving

Dietary

• Egg-Free
• Gluten-Free
• High-Protein

Tags

• sauté
• steam
• comfort food
• rich
• savory
• classic

Ingredients

• 0.75 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 1.5 teaspoon salt
• 2 tablespoon raw cashews (soaked in warm water for 15 minutes, drained)
• 2.25 cup water
• 2 tablespoon vegetable oil
• 1 yellow onion (medium, finely chopped)
• 2 green chilies (slit lengthwise)
• 1 Roma tomato (chopped)
• 0.5 teaspoon garam masala
• 2 tablespoon fresh cilantro (chopped)
• 1 cup basmati rice
• 1 onion (small, finely sliced)
• 0.5 teaspoon cumin seeds
• 1 green chili (small)
• 0.5 cup fresh mint leaves (packed)
• 0.25 cup fresh cilantro (packed)
• 1 clove garlic (peeled)
• 1 piece fresh ginger (1 inch, peeled)
• 1 tablespoon fresh lemon juice (fresh)

Instructions

1. For the Chicken Handi: In a bowl, marinate chicken thighs with 1/2 cup plain yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, 1 teaspoon red chili powder, ground coriander, ground cumin, and 1 teaspoon salt. Mix well, cover, and refrigerate for at least 30 minutes.
2. Make cashew paste: Blend the soaked cashews with 1/4 cup water until smooth. Set aside.
3. For the Mint Chutney: In a blender or food processor, combine 1/2 cup packed fresh mint leaves, 1/4 cup packed fresh cilantro, 1 small green chili, 1 clove garlic, 1 inch fresh ginger, 1 tablespoon fresh lemon juice, and 1/2 teaspoon salt. Blend until smooth. Adjust consistency with a teaspoon of water if needed. Set aside.
4. Heat 2 tablespoons vegetable oil in a large pot or a traditional 'handi' over medium-high heat. Add the finely chopped yellow onion and sauté until golden brown, about 7-10 minutes.
5. Add the marinated chicken to the pot. Cook, stirring frequently, until the chicken changes color and the marinade has dried out, about 8-10 minutes. Stir in the slit green chilies and chopped Roma tomato. Cook for 5 minutes.
6. Stir in the cashew paste and 1/2 teaspoon garam masala. Add 1/2 cup water (or just enough to create a thick gravy consistency). Bring to a gentle simmer, cover, and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through, stirring occasionally.
7. For the Pulao Rice: Wash 1 cup basmati rice thoroughly until water runs clear. In a separate pot, heat 1 tablespoon vegetable oil. Add 1 small finely sliced onion and sauté until lightly golden. Add 1/2 teaspoon cumin seeds and cook until fragrant, about 30 seconds.
8. Add the drained basmati rice to the pot with the onions and cumin. Stir gently for 1 minute. Pour in 2 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes before fluffing with a fork.
9. Garnish the Chicken Handi with fresh cilantro. Serve hot with fluffy Pulao Rice and the vibrant Mint Chutney on the side.

Notes

Using boneless, skinless chicken thighs ensures the chicken stays tender and absorbs the rich flavors well. The cashew paste contributes to the creamy texture of the Handi, and the simmering process is key for flavor development. This dish can be prepared a day in advance for an even richer taste.

Nutrition (per serving)

• Calories: 950
• Protein: 55 g
• Carbohydrates: 105 g
• Fat: 38 g
• Fiber: 7 g
• Sodium: 1800 mg
• Saturated Fat: 8 g
• Sugar: 10 g
• Cholesterol: 150 mg