Pakistani’s favourite Aromatic chicken handi

Pakistan dish is served up on food streets and homes called handi. The name describes the simple glazed terracotta pot it is made in over a log fire, the smoke of the wood gives the haunting spice and dry curry sauce.

The Balti became famous by the Pakistani community in Birmingham, a quick one-pot spicy stir-fry that takes little time and effort but is bursting with flavour.

Pakistani curries are not always watery in reality most curries in Pakistan are of the dryish variety. Always had with naan or plain basmati rice, handi is either made using meat, poultry or vegetables. This style of cooking celebrates the quality of seasonal local produce and many styles of Pakistani heritage cooking and flavours from across the country.

How to make Aromatic chicken handi ? ? ? 

Heat the oil in a wok, karhai, handi or a balti pan, on medium heat and add the cardamom, coriander and cumin seeds. When they pop, add the onions and stir fry until brown.

Put the ginger and garlic and cook until the raw smell of the garlic leaves the pan. Add the tomatoes and cook until soft and oil begins to rise to the top, you may need to add a splash of water to prevent the tomatoes from burning.

Then add the chicken, garam masala powder, salt and red chilli. Stir fry until chicken is half cooked. Add the dried methi and yoghurt.

Once the chicken is done, add the desiccated coconut and stir through. Serve garnished with chopped coriander, green chillis and ginger.

The majority of people favourite way to cook Pakistani food is handi style – it rejoices in good produce, reminds me of wonderfully fragrant street food stalls and the essence of the simple yet uniquely aromatic flavours of Pakistan all rolled into one. 

حرمین رضا

جاویریہ حارث اردو خبر میں پاکستان میں مقیم مصنف اور سابق ایڈیٹر ہیں۔