This restaurant style Chicken Handi is so creamy and luscious. It’s a flavour-rich Pakistani curry which comes together quickly in one pot and is a perfect family meal. Serve it alongside some fluffy naan or plain boiled rice.
What Is Chicken Handi
Chicken Handi translates to chicken in clay pot. Traditionally this curry is made in a terrocota pot which imparts its unique flavour to this dish.
Chicken Handi is milder than other South Asian curries but still rich in flavour. The chicken is cooked in a creamy base of yogurt and cream.
In most Pakistani restaurants, boneless chicken is used for this handi but you can also use bone-in chicken. And in my recipe, I use a standard pot to make this curry.
Chicken Handi Vs Chicken Karahi
The authentic Chicken Karahi has only a tomato-based masala and is traditionally cooked in a karahi (means wok).
Whereas chicken handi includes tomatoes as well as cream and yogurt for a smooth, rich base. Chicken Karahi is also spicier than Chicken Handi.
How To Make Restaurant Style Chicken Handi
- Fry chicken in oil on high flame till it changes colour.
- Then cut two tomatoes in half and let them steam in the pot on medium-low heat till you are able to peel off the skin with tongs. Then break the tomatoes with the spoon and mix in with chicken along with tomato paste. Let everything gel together and the oil to come on top.
- Stir in all the dry spices. You can skip the coconut powder if you don't have it.
- Then add the yogurt and cook it on medium-high flame.
- In the end pour the cooking cream. Let it thicken and add crushed dried fenugreek leaves. They give an amazing flavour to curries.
- Serve this restaurant style Chicken Handi garnished with extra cream and alongside some Garlic Naan or plain boiled rice.
Can You Make Chicken Handi Without Cream
You can replace the cooking cream with half and half. And if you want to skip it entirely increase the yogurt from ¼ cup to ½ cup.
How Long Chicken Handi Lasts
You can store this curry in the fridge in an airtight container for upto a week.
More Pakistani Curries
Restaurant Style Chicken Handi
- 500 g boneless chicken cut in cubes
- ½ cup oil
- 1 teaspoon ginger garlic paste
- 2 medium tomatoes halved
- 1 tablespoon tomato paste
- 1 teaspoon chili flakes
- ½ teaspoon red chili powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- ¼ cup yogurt
- 1 teaspoon coconut powder/flakes
- ¼ cup cooking cream
- 1 teaspoon dried fenugreek leaves
- Heat oil and add the chicken on high flame along with ginger garlic paste.
- Fry till the chicken changes colour then put the halved tomatoes. Lower the heat to medium-low, cover the pan and let the tomatoes steam until you are able to pull off their skin.
- Then add all the dry spices: chili flakes, red chili powder, white pepper, black pepper, salt, cumin powder and coriander powder. Also add tomato paste and mix.
- On high heat, let cook till the oil starts to come on top. Then mix in the coconut powder.
- Stir in yogurt and keeping the heat high wait for the oil to come on top once again.
- Then finally add the cooking cream and dried fenugreek.
- Cover the pot and let simmer for 5 mins on low heat.
- Add to your serving dish and drizzle some extra cream on top. Garnish with sliced ginger, green chilies and fresh coriander. Enjoy with naan, roti or boiled rice!
- You can also use bone-in chicken instead of boneless.
- Skip the coconut powder/flakes if you don't have it.
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