How long does Slow-Cooked Dum Chicken Handi keep in the fridge?

Slow-Cooked Dum Chicken Handi keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Slow-Cooked Dum Chicken Handi ahead of time?

Yes. Slow-Cooked Dum Chicken Handi is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Slow-Cooked Dum Chicken Handi?

Classic pairings include naan, rumali-roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian ChickenMain Medium

Slow-Cooked Dum Chicken Handi

Name: Slow-Cooked Dum Chicken Handi
Prep time: 26 min
Cook time: 49 min
Total time: 75 min
Yield: 5 servings
Cuisine: North Indian
Ingredients: 1 kg chicken, bone-in pieces; 3 onions, fried golden; 1 cup yogurt, hung; 1 tbsp ginger-garlic paste; 15 cashews, soaked; 6 green cardamom; 4 cloves; 1 inch cinnamon; 2 bay leaves; 2 tsp Kashmiri chilli powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tbsp kasuri methi; 1 pinch saffron in warm milk; 4 drops kewra water; 3 tbsp ghee; 1.5 tsp salt; 0.25 cup coriander + mint

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Sealed dum slow-cook

Time: 75 min
Serves: 5
Calories: 480 kcal
Protein: 38 g

0:00 / 1:47

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Method

1Blend fried onions + soaked cashews + yogurt + ginger-garlic into a silky paste.
2Marinate chicken in the paste with chilli powder, coriander powder and salt for 1 hour.
3Heat ghee in a heavy handi (clay pot or Dutch oven), drop whole spices and bay leaves.
4Add marinated chicken with all the paste; brown quickly 10 minutes on medium.
5Seal the lid with a flour-water dough (or foil + tight lid) and cook on lowest heat 50 minutes.
6Carefully open seal; finish with garam masala, kasuri methi, saffron milk, kewra and herbs — dum aroma is theatre.

About this recipe

Built on chicken — swap with paneer + mushrooms; reduce cook time to 25 minutes.

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