Spicy chicken curry served in a traditional pot

Chicken Handi Recipe (Creamy Pakistani Style)

ByZeeshan Ashiq
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Chicken handi is a rich, creamy Pakistani curry traditionally cooked in a round clay or metal pot. The chicken simmers in a tomato, yogurt and cream gravy that is spiced gently, not fiery.

This version gives you the restaurant flavor in about 50 minutes, with one optional step for a smoky finish.

Why you will like this version

  • Creamy and mild, good for the whole family.
  • One pot and about 50 minutes.
  • Optional smoky coal finish.

What is chicken handi?

Handi is the name of the pot. Dishes cooked in it are usually slow-simmered so the gravy becomes thick and glossy. Chicken handi is popular in restaurants in Lahore, Karachi and Peshawar.

Ingredients that matter

  • Chicken on the bone: bone-in pieces give a better gravy than boneless.
  • Yogurt and cream: whisk the yogurt smooth and add it off the heat to stop it splitting.
  • Ginger-garlic paste: fresh is better than jarred.
  • Kasuri methi: crushed dried fenugreek adds the restaurant aroma.

Tips for a smooth, creamy gravy

  • Cook the onion until soft and golden, not brown.
  • Lower the heat before adding yogurt and stir constantly.
  • Add cream at the end and do not boil it hard.

Chicken Handi Recipe

Chicken Handi

Creamy Pakistani chicken curry with tomatoes, yogurt and cream.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken bone-in pieces
  • 3 tbsp oil
  • 1 large onion finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1/2 cup yogurt whisked smooth
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 cup cream
  • 1 tsp kasuri methi crushed
  • green chilies and ginger for garnish

Method
 

  1. Heat the oil in a heavy pot over medium heat. Cook the onion until soft and light golden, about 8 minutes.
  2. Add the ginger-garlic paste and cook for 1 minute. Add the chicken and fry on high heat for 5 minutes until it changes color.
  3. Add the tomatoes, salt, coriander, turmeric and red chili powder. Cover and cook on medium-low for 15 minutes, stirring now and then.
  4. Lower the heat and stir in the whisked yogurt a little at a time. Cook for 5 minutes until the oil separates.
  5. Add the cream, garam masala and kasuri methi. Simmer for 3 minutes without boiling hard.
  6. Garnish with green chilies and julienned ginger. Serve with hot naan.

Notes

Serve with naan or roti. Leftovers keep for 3 days refrigerated.

Frequently asked questions

Do I need a clay pot?

No. A heavy-bottomed pot with a lid works well.

How do I make it smoky?

Place a small bowl in the pot, add a hot piece of charcoal, drizzle with 1 tsp ghee and cover for 2 minutes.

Can I use boneless chicken?

Yes. Cook it covered for 8 to 10 minutes instead of 15.

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