Chicken Handi Recipe – Indian Special
Chicken Handi is a beloved North Indian and Pakistani curry known for its rich, creamy texture and aromatic spice blend. Traditionally cooked in a clay pot called a handi, this dish features tender chicken simmered slowly in a tomato-yogurt gravy enhanced with garam masala, kasuri methi, and fresh cream. Popular at celebrations and family dinners, Chicken Handi delivers bold flavors, comforting warmth, and restaurant-style indulgence in every spoonful.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Chicken Handi Ingredients:
- 700 g chicken (bone-in preferred)
- 3 tbsp oil or ghee
- 2 medium onions, finely chopped
- 2 tomatoes, finely chopped or pureed
- 1/2 cup thick yogurt
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- Salt to taste
- 2–3 tbsp fresh cream
- 1 tsp crushed kasuri methi
- Fresh coriander for garnish
Chicken Handi Instructions:
Heat oil or ghee in a handi or deep pan over medium heat.
Add chopped onions and sauté until golden brown.
Add ginger garlic paste and cook until aromatic.
Stir in tomatoes and cook until oil separates.
Add red chili powder, turmeric, coriander powder, cumin powder, and salt.
Mix well and cook the masala for a few minutes.
Add chicken pieces and stir to coat with the masala.
Cover and cook until chicken releases its juices.
Lower the heat and add beaten yogurt gradually while stirring.
Cook until the gravy thickens and chicken is tender.
Add fresh cream, garam masala, and crushed kasuri methi.
Simmer for a few minutes until rich and glossy.
Garnish with fresh coriander and serve hot.
Recipe Notes :
Bone-in chicken provides deeper flavor and juicier texture.
Always lower the heat before adding yogurt to prevent curdling.
Whisk yogurt well for a smooth, lump-free gravy.
Kasuri methi adds signature aroma—crush it before adding.
Clay pot cooking enhances authenticity, but a heavy pan works perfectly.
