Chicken Diwani Handi Recipe From Hyderabad

Monday, December 29, 2014, 13:21 [IST]

Chicken curry recipes in India can be found in abundance. There is absolutely no dearth of ways to prepare chicken with the fragrant Indian spices at your disposal. Talking of spices, Hyderabadi recipes seem to rule the culinary world in terms of spicy dishes.

Today we have another culinary wonder from the Nizam's kitchen which is known as the chicken or murgh diwani handi. It is a chicken curry which is prepared traditionally in an earthen pot with mild spices and rich cashewnut gravy. The creamy texture and the excellent aroma of the chicken diwani handi make it a treat for your taste-buds.

You can cook chicken diwani handi in an earthen pot to get the perfect flavour. If you don't have an earthen pot then you can prepare it in a clay pot or metal pot. This Hyderabadi chicken recipe takes good amount of time to cook but the taste is definitely worth the time and effort you put into it.

Check out the recipe of chicken diwani handi and give it a try.

Serves: 3
Preparation time: 30 minutes
Cooking time: 45 minutes

All you need

Chicken- 500 gms
Cashew nuts- 20-25
Onions- 2 (finely chopped)
Tomato puree- 1/2 cup
Garlic- 7-8 pods
Ginger-garlic paste- 1tbsp
Yogurt- 1tbsp
Turmeric powder- 1tsp
Red chilli powder- 2tsp
Coriander powder- 1tsp
Nutmeg powder- a pinch
Garam masala- 1/2 tsp
Kasuri methi- 1tsp (crushed)
Mint leaves- 1tsp (chopped)
Coriander leaves- 2tbsp (chopped)
Salt- as per taste
Sugar- a pinch
Bay leaf- 1
Cloves- 2
Cinnamon- 1 stick
Mace/javitri- 2 strands
Green cardamoms- 2
Oil/Butter- 3tbsp
Fresh cream- 2tbsp (for garnish)
Warm water- as required
An earthen pot

Procedure
1. Wash and marinate the chicken pieces with salt, turmeric powder and yogurt for about 30 minutes.
2. Meanwhile soak the cashews in warm water. After 15-20 minutes, grind the cashews with water in a mixer into a thick paste.
3. Heat oil/butter in a earthen pot and add bay leaf, mace, cinnamon, cloves, cardamoms and allow it to splutter.
4. Then add the whole garlic pods and fry for a minute.

5. Add the chopped onions and saute for 3-4 minutes. Then add the ginger garlic paste and cook for 4-5 minutes.
6. Then add the chicken pieces and the cashew nut paste. Saute for 5-6 minutes.
7. Now add the tomato puree and cook for another 3-4 minutes.
8. Then add the red chilli powder, coriander powder, kasuri methi, salt, sugar and saute for another 3-4 minutes.
9. Cover and cook on low flame for about 7-8 minutes.
10. After that remove the lid and add the mint leaves, nutmeg powder and garam masala powder. Mix well and add about half a cup of warm water.
11. Cover the pot with a lid again and cook for 15-20 minutes on low flame.