Recipe: Sookha Handi Chicken


“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.”- Gordon Ramsay

Yesterday was another evening when the cooking bug got the better of me. Wanted to cook something easy to make, but also wanted to give it a different touch. Handi chicken is an easy to make recipe, and I just thought how would Handi chicken taste if it had no gravy? So here is my experiment with the recipe which I daresay christen ‘Sookha Handi Chicken’!!!

Here is the recipe. In case you like it, kindly leave a message.


1. Chicken: Half a kg

2. Onions: 3 medium sizes chopped

4. Garlic: 4 cloves chopped

5. Cumim seeds: 1 tsp

6. Coconut paste: 1 tsp

7. Poppy seeds: 1 tsp

8. Green chillies: 3-4 pieces

9. Oil: 7-8 tsp

For marinating the chicken:

1. Ginger paste: 2 tsp

2. Garlic paste: 2 tsp

3. Kashmiri chilly powder: 2 tsp (depending on how chilly you want)

4. Turmeric: 1 tsp

5. Cloves: 4-5 pieces

6. Curd: half a cup

7. Salt to taste



Marinate the chicken mixing all the ingredients and keep aside in the fridge for about an hour.

In a wok, heat oil, add the cumim seeds and let it crackle. Then add the chopped onions and fry till the onions turn golden brown. Add the chopped garlic and fry. Then add the marinated chicken with the marinate and fry for about 5-6 minutes on low heat. Add chopped chillies, coconut and poppy seed paste. Mix will and keep frying on low heat till the water dries up and the chicken leaves oil. In case chicken still remains to be done, add little water and cook till done.

Serve hot with parathas.



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