Smoky Dal Makhni Chicken Handi
Add the potli when the water is added and the chicken begins its covered simmer. Allow it to infuse for approximately 18–22 minutes and remove it once the chicken is cooked.
Ingredients
For the Chicken
- Boneless chicken thigh — 700 g, cut into large pieces
- Thick curd — ¼ cup / 60 g
- Ginger-garlic paste — 1 tbsp
- Kashmiri chilli powder — ½ tsp
- Turmeric — ¼ tsp
- Salt — ¾ tsp
- Lemon juice — 1 tbsp
Zaika Potli
- Punjabi Dal Makhni — 1 potli
For the Gravy
- Ghee — 1 tbsp
- Butter — 1 tbsp
- Onion — 2 medium / about 220 g, finely chopped
- Ginger-garlic paste — 1 tbsp
- Tomato purée — 1½ cups / about 350 g
- Coriander powder — 1½ tsp
- Kashmiri chilli powder — ½ tsp
- Water — ¾–1 cup
- Salt — approximately ½ tsp, then adjust
For Finishing
- Kasuri methi — 1 tsp, crushed
- Cream — 2 tbsp
- Fresh coriander — 2 tbsp
Cooking Instructions
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1Combine the chicken with curd, ginger-garlic paste, chilli powder, turmeric, salt and lemon juice. Marinate for at least 30 minutes.
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2Heat ghee and butter in a heavy handi or kadai.
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3Add onions and cook over medium heat until deep golden, approximately 10–12 minutes.
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4Add ginger-garlic paste and cook until its raw aroma disappears.
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5Add tomato purée, coriander powder and Kashmiri chilli powder. Cook patiently until the tomato becomes darker and the fat begins separating.
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6Add the marinated chicken. Increase the heat and cook for 5–6 minutes, turning the pieces until the marinade clings to them rather than appearing watery.
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7Add ¾ cup hot water and 1 Punjabi Dal Makhni potli. Push the potli gently into the gravy so it remains submerged.
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8Cover and cook over low-medium heat for approximately 18–22 minutes, or until the chicken is completely cooked and tender.
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9Remove the lid for the final few minutes if the gravy needs reducing. It should coat the chicken while still having enough sauce for serving.
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10Remove the potli.
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11Add kasuri methi and cream. Simmer for 2–3 minutes only.
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12Taste before adding additional salt, then finish with coriander.
Use chicken thigh rather than breast for this preparation. The longer gravy simmer needed to extract flavour from the potli is much more forgiving with thigh meat.
🍽️ Perfect Serving Pairings
My Take On Smoky Dal Makhni Chicken Handi
This is deliberately a Zaika Potli adaptation rather than a traditional Punjabi preparation. Chicken is simmered in a tomato-forward handi gravy with the smoky-warm spice profile associated with dal makhni, producing a robust curry without turning it into butter chicken.
The Secret: Use chicken thigh rather than breast for this preparation. The longer gravy simmer needed to extract flavour from the potli is much more forgiving with thigh meat.