Cooking with B.J

Back to Pakistani Cookery

Handi chicken
Chicken cooked in earthenware pot


- 2 cups paya Yakhni 
- 1 kg. chicken, cut into pieces 
-1 cup ghee or oil
- 2 medium onions 
- 1/2 tsp. black cumin
- 8-10 clove 
- 1 tsp. whole black paper 
- 8-10 green cardamoms
- 3 tbsp. garlic ginger paste 
- 1\2 tsp. turmeric powder
- 2 tsp. coriander powder
- 1-1\2 red chilly powder 
- 11\2 cups yogurt (dahi)
- 1 tsp. salt
- 1\4 cup flour
dissolved in 1-cup cold water
- 2 tbsp. coriander leaves
- 2 green chilies, chopped
- 1 inch piece
ginger, cut into thin strips for garnishing
- dough paste (Atte ki laip) for  sealing handi 
For Paya Yakhni
- 2 lamb's legs
- 1tsp. ginger paste
- 1 tsp. garlic paste
- 1 inch piece cinnamon stick
- 3 cloves
- 8 cups of water

1. Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and add cloves, cumin, cardamoms and black paper to the oil and fry for few seconds.
2. Add chicken, turmeric, coriander, garlic, ginger. Stirring frequently fry the meat for about 5-8 minutes.
Meanwhile put onions and yogurt in a blender or food processor and grind to a smooth 
4. Add onion mixture, chilli powder and salt. Fry for 5 more minutes. (Add 4 tablespoons of water if the mixture sticks to the bottom of the pan. 
4.Add paya yakhni, and bring to a boil. While stirring frequently pour the flour mixture in a thin stream.
5. Add 3 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip).
6. Cook over low heat for about 20 minutes.
7. When ghee float on top, sprinkle garam masala. Garnish with coriander leaves, green chili and ginger.
Serve with Nan or chapati.
Make Paya Yakhni:
Place all the ingredients in a heavy based sauce pan and bring to boil and simmer for 30- 40 minutes over low heat until 2 cups of gravy is left. Discard the paya and reserve the stock. (the process of can be speeded up in the pressure cooker.)