Chicken Handi is a rich, creamy, and flavorful dish that is traditionally cooked in a handi (a clay pot), which enhances its aroma and taste. This dish is a staple in Pakistani cuisine, loved for its thick, luscious gravy made from yogurt, cream, and aromatic spices. The slow-cooking process in a handi infuses the chicken with deep, smoky flavors, making it a must-have at family gatherings and special occasions.
The best part about Chicken Handi is its versatility—it pairs perfectly with naan, paratha, or even steamed rice. While traditionally made in a clay pot, you can still achieve the same authentic taste in a regular pan. Follow this step-by-step recipe to create restaurant-style Chicken Handi at home!
Ingredients You’ll Need
For the Chicken:
- 500g chicken (bone-in or boneless)
- ½ cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp salt
For the Gravy:
- 3 tbsp oil or ghee
- 2 tbsp butter
- 2 medium onions (finely chopped)
- 2 large tomatoes (blended)
- 1 tsp cumin seeds
- 2-3 green chilies (slit)
- ½ cup fresh cream
- ¼ cup milk
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Fresh coriander for garnish
Step-by-Step Instructions
Marinate the Chicken
- In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, and salt.
- Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Cook the Chicken
- Heat oil and butter in a handi or deep pan.
- Add cumin seeds and let them crackle. Then, add chopped onions and cook until golden brown.
Prepare the Gravy
- Add blended tomatoes and cook until the oil separates.
- Stir in marinated chicken and cook on medium heat until it’s tender and fully coated in the masala.
Add the Final Touch
- Reduce the heat and pour in cream, milk, and kasuri methi. Stir well and let it simmer for 5-7 minutes.
- Add slit green chilies and a sprinkle of garam masala for extra flavor.
Serve & Enjoy
- Garnish with fresh coriander and serve hot with naan or paratha.
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