Chicken Handi Recipe: Easy Restaurant-Style Method at Home

By Hotel Prince, ShahadaUpdated 4 November 20262 min read

Chicken handi is a rich, creamy North Indian curry traditionally cooked in a round clay or metal pot (handi). The slow, closed cooking keeps the chicken juicy and the gravy thick. This is a home version you can make in a heavy pot in under an hour.

• Prep20 min
• Cook45 min
• Serves4
• TypeNon-veg

Ingredients

• 750 g chicken, curry cut
• 3 tbsp oil and 1 tbsp butter
• 2 large onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, pureed
• 1 cup thick curd, whisked
• 2 tsp Kashmiri red chilli powder
• 1 tsp coriander powder, 1/2 tsp turmeric
• 1 tsp garam masala
• 2 green chillies, slit
• 1/4 cup fresh cream
• Salt to taste, fresh coriander, 1 tsp kasuri methi

Method

1. Marinate the chicken with curd, half the ginger-garlic paste, turmeric, chilli powder and salt for at least 30 minutes.
2. Heat oil and butter in a heavy pot. Fry the onions until golden brown, then add the remaining ginger-garlic paste and cook for a minute.
3. Add the tomato puree and the dry spices. Cook on medium heat until the oil leaves the sides, about 8 minutes.
4. Add the marinated chicken and the green chillies. Stir well and cook on high heat for 5 minutes.
5. Cover the pot, lower the flame and cook for 20 to 25 minutes, stirring now and then, until the chicken is tender.
6. Stir in the cream, garam masala and crushed kasuri methi. Simmer for 2 minutes and garnish with coriander.

Tips for the best result

• Use bone-in chicken for a deeper flavour.
• Seal the pot lid with a strip of dough for true handi-style dum cooking.
• Serve with butter naan, tandoori roti or jeera rice.

Frequently asked questions