Chicken Handi is a beloved dish in Indian and Pakistani cuisine, known for its creamy texture and rich, Mughlai-style flavors. Cooked traditionally in a clay pot or ‘handi’, this curry is infused with aromatic spices and finished with cream or yogurt for that luscious gravy.

If you’re looking to master an authentic restaurant-style chicken handi recipe at home, you’re in for a treat. This guide walks you through every step to prepare this mouth-watering dish with everyday ingredients.

Ingredients for Chicken Handi

For Marination:

• 700 grams chicken (bone-in preferred)
• ¾ cup yogurt (thick, whisked)
• 1 tablespoon ginger garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• Juice of ½ lemon

For the Gravy:

• 3 tablespoons oil or ghee
• 1 tablespoon butter
• 2 onions (finely chopped)
• 2 green chilies (slit)
• 1 tablespoon ginger garlic paste
• 2 large tomatoes (finely chopped or pureed)
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• ½ cup cream or 2 tablespoons malai
• Kasuri methi – 1 teaspoon
• Fresh coriander leaves for garnish

Step-by-Step Instructions

1. Marinate chicken with yogurt, lemon juice, ginger, garlic paste, salt, turmeric, and chili powder. Let it sit for 30 minutes to 2 hours.
2. Heat oil and butter in a handi or deep pan. Add onions and sauté until golden.
3. Add green chilies and ginger garlic paste. Cook until the raw smell goes away.
4. Add tomatoes and cook until they break down and the oil separates. Stir in coriander powder, cumin, garam masala, and chili powder.
5. Add the marinated chicken and cook on a high flame for 5-6 minutes. Stir well to coat.
6. Reduce heat, cover, and cook for 20-25 minutes or until chicken is tender. Add a splash of water if needed.
7. Stir in cream or malai and kasuri methi. Simmer for another 5 minutes.
8. Garnish with fresh coriander and serve hot with naan or jeera rice.

Tips to Make the Best Chicken Handi

• Use bone-in chicken for a more flavorful curry.
• Fresh cream gives a rich, restaurant-style texture.
• Use a handi (clay pot) for authentic flavor.
• Let the curry rest for 15 minutes before serving.
• Adjust spice levels based on your preference.

Nutritional Benefits

• Calories: ~400 kcal per serving
• Protein: ~30g
• Fat: ~25g (can reduce cream for a lighter version)
• Rich in essential Indian spices that aid digestion
• Good sources of calcium and protein are yogurt and chicken

Frequently Asked Questions (FAQs)

• Can I use boneless chicken for chicken handi?

Yes, but bone-in chicken provides more flavor and richness to the curry.

• What can I use instead of cream?

You can use malai, cashew paste, or full-fat milk as a substitute.

• Is handi cooking essential?

Not mandatory, but cooking in a handi enhances the flavor and retains moisture.

• How spicy is this recipe?

Moderately spicy, but you can reduce the chili according to your taste.

• What pairs best with chicken handi?

Butter naan, garlic naan, jeera rice, or even plain paratha.

Conclusion

Chicken Handi is the kind of recipe that brings restaurant flavor into your home with little effort. Whether for a festive dinner or a weekend indulgence, this creamy and flavorful curry never disappoints. Customize the spice, switch the cream, and make it your own family favorite.

Also Read – Restaurant-Style Butter Chicken Recipe at Home