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–+ servings
Chicken Handi in a clay bowl

Chicken Handi - Easy to make Recipe

Safira
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.
5 from 9 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Chicken, Dinner, Lunch
Cuisine Indian, Pakistani
Servings 4
Calories 668 kcal

Ingredients
  

  • 2 tbsp Ghee Or replace with same quantity oil
  • 2 tbsp Oil
  • 6 cloves Garlic crushed, 1 tsp Garlic Paste
  • 2 inch Ginger crushed, 1 tsp Ginger Paste
  • 1 tbsp Green Chilli Paste or 2 Green Chillies chopped
  • 500 g Boneless Chicken Thighs
  • 1 Onion Sliced finely
  • 200 g Tomatoes Crushed/Pureed
  • 1 tbsp Cumin Seeds
  • ¼ tsp Ground Turmeric
  • 1 tsp Red Chilli Powder
  • 1 tsp Ground Coriander Powder
  • ¼ tsp Black Pepper Powder
  • Salt
  • 2 tbsp Plain Yoghurt Whisked
  • 2 tsp Dry Fenugreek
  • 1 tsp Garam Masala
  • 1 tbsp Curry Powder Homemade or Madras
  • 4 tbsp 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

Calories: 668kcalCarbohydrates: 16gProtein: 35gFat: 52gSaturated Fat: 19gCholesterol: 236mgSodium: 190mgPotassium: 847mgFiber: 3gSugar: 7gVitamin A: 1141IUVitamin C: 16mgCalcium: 150mgIron: 3mg
Keyword Chicken Handi, Handi
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