Chicken Handi is especially popular in Lahore,pakistan
Detailed Pakistani Chicken Handi Recipe
This version gives you a rich, creamy, restaurant-style Chicken Handi with a thick masala gravy. It serves about 4 people.
Ingredients
For the chicken
750 g chicken — boneless is best, but bone-in also works
3 tbsp cooking oil
1 tbsp butter
1½ tbsp ginger-garlic paste
1 tsp salt, or to taste
For the masala
2 medium onions, finely chopped
3 medium tomatoes, finely chopped or blended
½ cup plain yogurt, whisked
1 tsp red chili powder
½ tsp Kashmiri red chili powder for color
½ tsp turmeric powder
1½ tsp coriander powder
1 tsp cumin powder
½ tsp black pepper
½ tsp garam masala
2–3 green chilies, sliced
1 tsp kasuri methi
½ tsp sugar, optional
½ cup water, as needed
For the creamy finish
½ cup cooking cream
2 tbsp milk, if the gravy is too thick
1 tbsp butter
1 tbsp fresh coriander, chopped
Step 1: Prepare the chicken
Wash and drain the chicken well. Pat it dry with kitchen paper.
Heat 3 tablespoons of oil and 1 tablespoon of butter in a handi or heavy-bottomed pan over medium-high heat.
Add the chicken and 1 teaspoon of salt. Fry for about 5–7 minutes, stirring occasionally, until the chicken changes color and develops a little golden color.
Remove the chicken and keep it aside.
Step 2: Cook the onions
In the same handi, add the chopped onions.
Cook them over medium heat for about 7–10 minutes, stirring regularly, until they become golden brown.
Don't burn the onions because they can make the handi taste bitter.
Step 3: Add ginger and garlic
Add 1½ tablespoons of ginger-garlic paste.
Fry for about 1–2 minutes until the raw smell disappears.
Step 4: Make the tomato masala
Add the tomatoes.
Then add:
1 tsp red chili powder
½ tsp Kashmiri chili powder
½ tsp turmeric
1½ tsp coriander powder
1 tsp cumin powder
½ tsp black pepper
Salt to taste
Mix everything well.
Cook uncovered for around 10–15 minutes on medium heat until the tomatoes become soft and the mixture turns into a thick masala.
The important part here is bhunai—keep stirring and cooking until you see oil beginning to separate from the masala.
Step 5: Add the yogurt
Lower the heat.
Add the ½ cup whisked yogurt a little at a time while continuously stirring.
Cook for about 4–5 minutes.
This prevents the yogurt from curdling and gives the gravy a smooth texture.
Step 6: Add the chicken
Put the fried chicken back into the handi.
Mix it thoroughly with the masala.
Add approximately ½ cup water, cover the handi, and cook on low-medium heat for 10–15 minutes, or until the chicken is completely cooked.
If you're using bone-in chicken, it may take a little longer.
Step 7: Make it creamy
Once the chicken is cooked, reduce the heat to very low.
Add:
½ cup cream
1 tbsp butter
2–3 sliced green chilies
½ tsp garam masala
Mix gently.
Don't boil the cream on high heat. Let everything simmer gently for about 3–5 minutes.
Step 8: Add kasuri methi
Take 1 teaspoon kasuri methi in your hands and crush it between your palms.
Add it to the handi and mix.
If you like a slightly sweeter restaurant-style taste, add ½ teaspoon sugar.
Taste the gravy and adjust the salt and chili if necessary.
Step 9: Final simmer
Cover the handi and let it simmer on very low heat for another 2–3 minutes.
Turn off the heat and let it rest for 5 minutes before serving.
Garnish with fresh coriander, sliced green chilies, and a small drizzle of cream.
What to serve with Chicken Handi
Chicken Handi tastes especially good with:
Garlic naan
Plain naan
Tandoori roti
Chapati
Basmati rice
Zeera rice
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