Feel the heat with Handi meat

There are certain festivals and celebrations which are incomplete without the special Handi mutton made with some special twist !!

Every time you go to a place and eat this dish, you want to ask aloud: ‘Who made this?’ not to kiss their hands but to ask them to part with their recipe!! That is the thing with mutton; everyone has a different way of cooking it, and every new person who borrows a recipe will over the time add a personal touch to it.

handi meat

At Handi Restaurant, this spicy mutton dish is cooked on low charcoal for hours in a handi, or clay pot in true Rajasthani Style. You can simply close your eyes and order a Handi meat dish here and we promise to serve you the best !!

You can relish the various versions of this amazing dish with or without the side dishes like raita, lal mirch, dhaniya chutney, assorted breads, baati and have even delighted in the somewhat strange combination of Biryani with the gravy of Handi mutton.

Keeping the ingredients and delicious taste apart, it is slightly a time consuming dish. The handi mutton is as easy as any other non vegetarian dish, and the best part is that before you even know, it is finished and enjoyed. 🙂

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Make Kadhai Chicken at home

Kadai Chicken is one of the most famous non-veg delight in restaurants !!

This spicy & yummy North Indian recipe tastes juicy with distinct flavor of bell pepper.

In this recipe, the chicken is cooked in red gravy with whole spices. This dish takes its real color & flavor by cooking in a thick bottomed vessel called Kadhai in India.

Making kadhai chicken at home is really easy..!

Kadhai Chicken

Kadai Murgh 1

Ingredients

  • 1 kg chicken, washed, cleaned and cut into big pieces
  • 4 tablespoons oil
  • 1/2 cup onion, sliced
  • 1 1/2 cups tomatoes, peeled and sliced
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 4 teaspoons garam masala powder
  • 2 bay leaves
  • 4 whole red chilies
  • 2 teaspoons coriander seeds
  • 1 teaspoon red chili powder
  • Salt

Preparation

  1. Grind coriander seeds and whole red chillies into a coarse powder.
  2. Heat oil in a kadhai.
  3. Add bay leaves.
  4. After about 30 seconds, add onions and saute till they turn light golden brown.
  5. Add ginger-garlic paste.
  6. Saute for 2 minutes on medium flame.
  7. Add the above coarse powder.
  8. Stir well.
  9. Add tomatoes and cook till they are fully cooked.
  10. Add chicken pieces, salt to taste and red chilli powder.
  11. Mix well.
  12. Cover the kadai.
  13. Cook till the chicken becomes tender.
  14. Sprinkle garam masala powder over the chicken.
  15. Garnish with corriander leaves and onion rings.
  16. Serve hot with rotis or parathas.

It tastes great with Indian Naan, Roti, Paratha, Chapati or even with plain rice !!