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Chicken Handi
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5 from 1 vote

Chicken Handi | How to make Restaurant style Chicken Handi

Chicken Handi (Restaurant Style Chicken Handi) is one of the popular curries in India. It is mild and creamy (without adding cream) and very flavourful. This restaurant style Chicken Handi made with lots of yogurt and coriander seeds is fairly easy to prepare and makes a perfect week night meal or entertain guests. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: Indian, pakistani
Keyword: authentic Chicken Handi recipe, Chicken handi cooked in pan, Chicken Handi recipe, Chicken handi recipe Restaurant style
Servings: 6 people

Ingredients

  • 1 kg Chicken (I used Chicken Legs, but you can also use bonelesss or curry cut as well))
  • 1 1/2 cup Yougurt whisked
  • 10-12 Cashews & Almonds (5-6 of each Soaked in warm water for 10 mins
  • 3 large Onions thinly sliced
  • 2 medium sized Tomatos chopped
  • 1 1/2 tbsp Ginger-Garlic paste
  • 2-3 Green chillies chopped
  • 1 1/2 tsp Chilli powder or as per taste
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Coiander seeds lightly crushed
  • 1 tbsp Kasuri methi (dried fenugreek leaves)
  • 1/2 tsp Garam masala powder
  • 1/2 tsp sugar
  • Salt as per taste
  • 4-5 tbsp Ghee / Veg oil/ sunflower oil (preferably ghee)

Instructions

  • Heat ghee/oil in a handi(clay pot)/kadhai/thick bottomed pan on medium heat. Then add the onions and fry till it turns lovely golden brown.
  • Then add in the ginger garlic paste and fry for a mins or until the raw smell disappears.
  • Now toss in the chopped tomatoes, chillies and continue frying until the tomatoes are soft and mushy.
  • Now add the dry masalas that is the chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins.
  • Toss in the chicken pieces and mix everything well with the masala. 
  • Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, stirring intermittently. (If you are using boneless the cook time will be less, arnd 8- 10 mins)
  • When the chicken is almost cooked reduce the heat to low.
  • Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well. 
  • Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.
  • When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.
  • Sprinkle some coriander leaves and serve it hot with rice or roti.  or naan.