Easy peasy chicken handi that can be based on many other boneless handi recipes! Just 35 minutes of cooking time! Learn handi-making secrets and experiment with ingredients in hand!
Chicken handi is a South Asian boneless chicken curry with smooth tomato-onion gravy combined with a creamy base. The creamy base could be either yogurt, dairy cream, coconut cream, cashew powder, or a combination of all.
Handi is a specific shape of pot that is usually made of copper, clay pot, or stainless steel. Chicken handi is traditionally cooked in a handi pot and it is the easiest of all chicken curries.
Many versions of chicken handi evolved over time, this is the basic red chicken handi recipe that can be used to make more flavors. Other versions of chicken handi to try are reshmi handi and ginger handi.
Why try this recipe?
- Texture: Texture is the winner and rules any food. The blending of gravy gives a light fluffy texture to the chicken handi.
- No whole spices or bone: Although bone-in chicken is loaded with bone fats and flavors. For handi boneless give that luxury smoothness. And you don’t want to meddle that with whole spices.
- One-pot: This recipe provides delicious handi flavor in just one pot cooking style. One-pot recipe means less work and quick cooking.
- Soft chicken: I used the velveting technique used by many restaurants to get juicy soft chicken without drying.
- Allows variations: This recipe allows so many variations, check the expert tips section for amazing suggestions to make all popular chicken handi versions with one basic recipe. Steal the recipe and make your best version!Â
Ingredients
I’ve never been so happy to suggest substitutes for ingredients before. Because the ingredients shot shows everything. But for this recipe of everyday cooking, options are unlimited to mood, and availability of ingredients, and you can add your personal favorites notes of flavors.
- Chicken: Boneless chicken matches best with the smooth gravy of handi. So I recommend using boneless. Bone-in chicken can be used.
- Onion: Finely chopped onions cook quickly, but sliced will work as well.
- Tomato: Tomatoes taste better when you cook them slowly. For this reason, tomato paste and tomato purée taste great in handi. I used fresh tomatoes to keep the ingredients simple.
- Yogurt: Use plain and unsweetened yogurt. Substitute yoghurt with coconut milk or nut milk and lemon for a dairy-free option.
- Cream: Double cream works best for this recipe. Use nut cream or coconut cream as a dairy-free substitute.
- Spices: I have used a bare minimum of spices in this recipe but it tastes delicious. Using other spice blends in hand can add more depth of flavor. Spice blends like achar masala, tikka, or tandoori masala, garam masala are a few to try.
- Oil: I’ve tried this recipe with vegetable oil and olive oil. Both work well. Use mustard oil if making handi with achari masala. You can use ghee as well.
How to make it?
Let's see the method to make the chicken curry.
- In a bowl mix cornflour, salt, and chicken. Mix well and set aside until we cook the gravy. ( This cornflour coating will keep chicken juicy and soft.)
- Next, heat ¼ cup oil to a wok and fry onions for 5-7 minutes until golden. Then add the wet spices which are green chili paste and ginger garlic paste.
- Stir the spices and let it sizzle. Then add the dry spices and tomatoes.
- Cover the pot and cook tomatoes for 10 minutes on medium heat until the tomatoes turn soft and the oil separates on the sides of the pan. ( Softer, over-ripened tomatoes will melt quickly.)
- Transfer the gravy to the blender and also add the yogurt. Yogurt also helps to bring the hot gravy to room temperature for blending. Blend until gravy is very smooth and set aside.
- Now, add marinated chicken and butter to the same wok and stir fry until the color of the chicken changes.
- Add the blended gravy and fenugreek to the chicken. (You can use other herbs like curry leaves or cilantro.)
- Cover the wok and cook the gravy on medium heat for 7 minutes until oil separates. Then add cream and mix well. Remove the lid and simmer the gravy for the last 3-4 minutes. Then serve in a dish and garnish with coriander leaves.
Expert Tips and Variations
Welcome to my favorite section where I can boost the creativity of the cook in you.
- Smoke: This one is easy, just smoke the karahi with red hot charcoal. Drizzle a few drops of oil and cover the pot tightly to a koyla chicken handi.
- Coconut: If you love coconut flavor, switch yogurt and cream in the recipe with ½ cup coconut cream.
- Buttery ( Makhni): For a makhni handi, use a mix of 2 tablespoons of oil and 2 tablespoons of butter in the beginning to fry onions. And add 4 tablespoons of butter at the end.
- Macaroni and cheese: This is less common but delicious, add ½ cup cheese, ½ cup milk, and ¼ cup boiled macaroni in the handi. If you like it sweeter also add 2 tablespoons of ketchup. Adjust red chili powder to taste.
- Shahi Chicken handi: Just switch ¼ cup cream in the recipe with ¼ cup cashew powder. Add the powder along with spices. Adjust water as needed. The cashew with adds more nutty richness to handi.
- Fiery ( Kashmiri chili paste): If you love the red color of handi, try making Kashmiri chili paste as shown in this recipe, and add 2 tablespoons Kashmiri chili paste instead of red chili and black pepper. Enjoy!
- Tikka handi: Just switch red chili, garam masala, and black pepper in the recipe with 2 teaspoons tikka masala and smoke the handi with charcoal. Similarly, you can make achari and tandoori handi.
- Tempering: You can temper the chicken handi in the end with brown garlic, mustard, red button chili and curry leave for an aromatic dhaba style handi.
Do not be amazed at these variations, reach the comment section and share your reviews.
Recipe FAQ
Can I freeze handi?
Handi can be stored in the fridge in an airtight box for three days. If storing longer than 3 days then just freeze for up to 2 months.
How to make boneless chicken soft and juicy?
Just coat chicken in little cornflour and seasoning. Then stir-fry chicken for 2-3 minutes until color changes. Cornflour keeps the chicken soft snd juicy.
Hungry for chicken curry? Try these!
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📖 Recipe
Chicken Handi
Many versions of chicken handi as evolved, this is the basic chicken handi recipe that can be used to make more flavors.Â
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Servings : 4 servings
Calories: 374kcal
Ingredients
Marinate chicken
- 500 grams chicken
- 1 tablespoon cornflour, optional
- ½ teaspoon black pepper powder
- ¼ teaspoon salt
For Gravy
- ¼ cup oil
- 1 medium onion, finely chopped
- 1 tablespoon green chilli paste
- 1 tablespoon ginger garlic paste
- 3 medium tomatoes, cut in chunk
Spices
- 1½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon Garam masala
- 2 teaspoons Kashmiri chili powder or paprika powder
- ½ -1 teaspoon red chili powder, skip for less spicy
Other
- ½ cup yogurt
- 2 tablespoons butter, more for serving
- ½ tablespoon dried fenugreek leaves
- ¼ cup cream , or coconut cream
Instructions
- In a bowl mix cornflour, salt, and chicken. Mix well and set aside.
- Next, heat ¼ cup oil to a wok and fry onions for 5-7 minutes until golden. Then add the wet spices that is green chili paste and ginger garlic paste.
- Give the spices a stir and let it sizzle. Then add the dry spices and tomatoes.
- Cover the pot and cook tomatoes for 10 minutes on medium heat until they turn soft and the oil separates on the sides of the wok.
- Transfer the gravy to the blender also add the yogurt. Blend until gravy is very smooth and set aside.
- Now, add marinated chicken and butter to the same wok and stir fry until the color of the chicken changes.
- Add the blended gravy and fenugreek to the chicken.
- Cover the wok and cook the gravy on medium heat for 7 minutes until oil separates. Then add cream and mix well. Remove the lid and simmer the gravy for the last 3-4 minutes. Then serve.
Notes
- Chicken: Boneless chicken matches best with the smooth gravy of handi. Bone-in chicken can be used.
- Tomato: Tomato paste and tomato purée can also be used in the handi instead of fresh tomatoes, cooking time will be reduced.
- Yogurt: Use plain and unsweetened yogurt. Substitute yogurt with coconut milk or nut milk and lemon for a dairy-free option.
- Spices: Using other spice blends can add more depth of flavor. Spice variations like achari masala, tikka, or tandoori masala are a few to try.
- Oil: I’ve tried this recipe with vegetable oil and olive oil. Both work well. Use mustard oil if making handi with achari masala.
Other Handi variations to try!
- Smoke: Smoke the karahi with red hot charcoal. Drizzle a few drops of oil and cover the pot tightly to make a koyla chicken handi.
- Buttery ( Makhni): For a makhni handi, use a mix of 2 tablespoons of oil and 2 tablespoons of butter in the beginning to fry onions. Add 4 tablespoons butter in the end.Â
- Macaroni and cheese: This is less common but delicious, add ½ cup cheese, ½ cup milk, and ¼ cup boiled macaroni in the handi. If you like it sweeter also add 2 tablespoons of ketchup. Adjust red chili powder to taste.Â
- Shahi Chicken handi: Just switch ¼ cup cream in the recipe with ¼ cup cashew powder. Add the powder along with spices.  Adjust water as needed.Â
- Fiery ( Kashmiri chili paste): Make Kashmiri chili paste as shown in this recipe and add 2 tablespoons of Kashmiri chili paste instead of red chili and black pepper. Enjoy!Â
- Tikka handi: Just switch red chili, garam masala, and black pepper in the recipe with 2 teaspoons tikka masala and smoke the handi with charcoal. Similarly, you can make achari and tandoori handi.Â
- Tempering: You can temper the chicken handi in the end with brown garlic, mustard seeds, red button chili, and curry leaves for an aromatic dhaba style handi.
Nutrition Information
Calories: 374kcal ,Carbohydrates: 12g ,Protein: 14g ,Fat: 30g ,Saturated Fat: 8g ,Polyunsaturated Fat: 6g ,Monounsaturated Fat: 15g ,Trans Fat: 1g ,Cholesterol: 67mg ,Sodium: 231mg ,Potassium: 476mg ,Fiber: 2g ,Sugar: 6g ,Vitamin A: 1054IU ,Vitamin C: 17mg ,Calcium: 93mg ,Iron: 2mg
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