Chicken Handi - Easy to make Recipe - Chicken Handi is a traditional recipe that is made in an earthen clay pot /traditional clay pot. The chicken is incredibly tender and injected with flavour from a tomato and yogurt base and aromatic spices.
Chicken Handi is the kind of comforting curry that feels rich, cosy, and restaurant-worthy while still being simple enough to make at home. Tender chicken is simmered in a creamy tomato and yoghurt sauce with warming spices, butter, cream, and plenty of garlic and ginger for deep flavour in every bite.
This is a easy recipe that is highly adaptable. It is usually made in an earthenware pot but because I don't have one of those, I just make it in a wok or normal pot. This is a delicious recipe where the chicken is cooked in yoghurt and tomato and a little cream is added towards the end too. Serve it with naan, roti, or fluffy rice for a meal that always impresses.
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Why You Will Love This Recipe
- Rich, creamy restaurant-style curry
- Tender chicken packed with flavour
- Perfect balance of spice, creaminess, and tang
- Easy enough for weeknights but impressive for guests
- Pairs perfectly with naan or rice
- Made with simple pantry spices
- Tastes even better the next day
Ingredients in Chicken Handi
Oil and Ghee - Oil helps cook the spices properly, while butter adds richness and that classic restaurant-style flavour.
Ginger, Garlic and Green Chilli Paste - Use fresh, pastes or frozen. These aromatics and flavour, freshness and heat.
Chicken - Chicken thighs are perfect for Chicken Handi because they stay juicy and tender while soaking up all the flavour from the sauce and spices. Chicken Breast also works but a shorter cooking time is needed.
Tomatoes - Tomatoes create the foundation of the sauce, adding freshness, colour, and a gentle acidity that balances the cream and butter.
Spices - Cumin, coriander, turmeric, chilli powder, black pepper, garam masala, and kasuri methi create the deep, aromatic flavour Chicken Handi is known for. Kasuri methi adds the signature slightly smoky restaurant taste.
Yoghurt and Cream - Yoghurt adds tang and helps tenderise the chicken, while cream gives the curry its signature smooth, luxurious finish.
How to make Chicken Handi
The full list of ingredients along with quantitites can be found in the recipe card at the bottom of the page -
Add Oil to a pot over medium heat.
Once hot, add Ginger, Garlic and Green Chilli Paste. Cook for 1 minute.
Add Chicken and cook for 3 minutes. Remove from the pan and set aside.
Add chopped Onion and cook till deep golden brown.
Pour in Tomatoes and cook for 10 minutes.
Add Cumin Seeds, Ground Turmeric powder, Black Pepper Powder, Red Chilli Powder, Ground Coriander powder and Salt and stir fry on high for 2 minutes.
Add Chicken pieces back in. Cook covered on medium/low for 5 minutes.
Pour in Yoghurt.
Add Dry Fenugreek leaves/Kasuri methi, Garam Masala powder/Curry Powder. Stir though.
Cover and cook on low for 10 minutes.
Add fresh Cream if using and cook covered for 2 - 3 minutes.
Garnish with green chillies and fresh coriander leaves.
boneless or bone in chicken?
You can make this chicken curry with boneless or bone in pieces or even just the chicken thighs and legs.
Boneless chicken will cook faster. If like me, you're using boneless chicken, I recommend using dark meat/Chicken thighs because it has more flavor and won't overcook easily.
However you can use Chicken Breast. Just adjust your cooking times.
Chicken Breast does not need long to cook. Low and slow works with Chicken breast but just keep an eye on it to make sure it doesn't become tough.
If using Chicken Breast, add it right at the end and cook on low for 15 minutes max. I have actually made it with breast and it tastes lovely.
top tips and variations
Use a home made Garam Masala/Curry Powder - A good substitute is Madras Curry Powder. I like the Hot one.
Flavour layering - Give each layer of flavour time. Soften the onions and let them turn a deep golden brown, add the garlic and ginger and allow it to become fragrant before adding tomatoes or spices. Tomatoes need to be cooked out properly until the oil separates at the sides. Spices need to be given a little time to bloom.
Tinned/Bottled tomatoes - These vary in acidity because there is Citric Acid in them. So you may need to add a pinch of sugar. You can also use Tomato Paste or Tomato Puree.
Rest Time - After you cook the chicken curry, let it sit for a while. This allows the chicken to absorb the flavours fully. how to serve boneless chicken handi recipe .
Sides
To make a proper Indian feast, sides are essentials! Because every curry needs papadums for dunking and naan to scoop up the sauce with, right?
Papadums - Fried, Toasted, Grilled, Cooked over a naked flame or even Microwaved works.
Roti - Any chapatti such as tandoori roti or any type of hot naans.
Rice - Jeera Rice .
Kachumbur and Raita - A mixed salad with cucumbers and tomatoes and a Yoghurt based dip.
Achaar/Pickles - I love Achaar and always pick some up from my mum when I'm up North. Ready made varieties are great too. My favourites are Mango, Aubergine or Lime.
storage instructions
Chicken Handi keeps well in an airtight container in the fridge for up to 3 days and in the freezer for up to 2 months.
more chicken curries recipes:
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📖 Recipe
Chicken Handi - Easy to make Recipe
Ingredients
- 2 tablespoon Ghee Or replace with same quantity oil
- 2 tablespoon Oil
- 2 teaspoon Garlic Paste
- 2 teaspoon Ginger Paste
- 1 tablespoon Green Chilli Paste or 2 Green Chillies chopped
- 500 g Boneless Chicken Thighs
- 1 Onion Sliced finely
- 200 g Tomatoes Crushed/Pureed
- 1 tablespoon Cumin Seeds
- ½ teaspoon Ground Turmeric
- 1 teaspoon Red Chilli Powder or 1 ½ Kashmiri Chilli Powder
- 1 teaspoon Ground Coriander Powder
- ½ teaspoon Ground Black Pepper
- Salt
- 2 tablespoon Plain Yoghurt Whisked
- 2 teaspoon Dry Fenugreek
- 1 teaspoon Garam Masala
- 1 tablespoon Curry Powder Homemade or Madras
- 4 tablespoon Double Cream Optional
Instructions
- Add Oil to a pot over medium heat.
- Once hot, add Ginger, Garlic and Green Chilli Paste. Cook for 1 minute.
- Add Chicken and cook for 3 minutes. Remove from the pan and set aside.
- Add chopped Onion and cook till deep golden brown.
- Pour in Tomatoes and cook for 10 minutes.
- Add Cumin Seeds, Ground Turmeric powder, Black Pepper Powder, Red Chilli Powder, Ground Coriander powder and Salt and stir fry on high for 2 minutes.
- Add Chicken pieces back in. Cook covered on medium/low for 5 minutes.
- Pour in Yoghurt.
- Add Dry Fenugreek leaves/Kasuri methi, Garam Masala powder/Curry Powder. Stir though. Cover and cook on low for 10 minutes.
- Add fresh Cream if using and cook covered for 2 - 3 minutes.
- Garnish with green chillies and fresh coriander leaves.
Notes
boneless or bone in chicken?
You can make this chicken curry with boneless or bone in pieces or even just the chicken thighs and legs. Boneless chicken will cook faster. If like me, you’re using boneless chicken, I recommend using dark meat/Chicken thighs because it has more flavor and won’t overcook easily. However you can use Chicken Breast. Just adjust your cooking times. Chicken Breast does not need long to cook. Low and slow works with Chicken breast but just keep an eye on it to make sure it doesn't become tough. If using Chicken Breast, add it right at the end and cook on low for 15 minutes max. I have actually made it with breast and it tastes lovely.top tips and variations
Use a home made Garam Masala/Curry Powder - A good substitute is Madras Curry Powder. I like the Hot one. Flavour layering - Give each layer of flavour time. Soften the onions and let them turn a deep golden brown, add the garlic and ginger and allow it to become fragrant before adding tomatoes or spices. Tomatoes need to be cooked out properly until the oil separates at the sides. Spices need to be given a little time to bloom. Tinned/Bottled tomatoes - These vary in acidity because there is Citric Acid in them. So you may need to add a pinch of sugar. You can also use Tomato Paste or Tomato Puree. Rest Time - After you cook the chicken curry, let it sit for a while. This allows the chicken to absorb the flavours fully. how to serve boneless chicken handi recipe .Sides
To make a proper Indian feast, sides are essentials! Because every curry needs papadums for dunking and naan to scoop up the sauce with, right? Papadums - Fried, Toasted, Grilled, Cooked over a naked flame or even Microwaved works. Roti - Any chapatti such as tandoori roti or any type of hot naans. Rice - Jeera Rice . Kachumbur and Raita - A mixed salad with cucumbers and tomatoes and a Yoghurt based dip. Achaar/Pickles - I love Achaar and always pick some up from my mum when I'm up North. Ready made varieties are great too. My favourites are Mango, Aubergine or Lime.storage instructions
Chicken Handi keeps well in an airtight container in the fridge for up to 3 days and in the freezer for up to 2 months.Nutrition
Meher says
Thank you so much for this easy recipe. Apart from your dum biryani I tried this chicken and it was an instant hit. I'll be surely following and making more of your recipes.
Safira says
I am so glad you liked it. Thankyou for your comment. x
Gayle Roberts says
This is my favourite recipe and go too 😊 it is easy and absolutely delicious 😋 thank you
Safira says
Hi Gayle,
SO glad that you like it. Thankyou so much for your feedback. 🙂
John says
beautiful recipe, beautiful meal and so easy to follow the recipe you provided! I LOVED the way ingredients were added in stages! a huge THANKYOU!!
Safira says
Thank you so much for your wonderful comment. I am so glad you enjoyed the recipe! 🙂