All, All Things Indian 0 comments

Chicken Handi (VIDEO)

What is Chicken Handi?

Chicken Handi is a traditional North Indian curry named after the handi, a deep, round clay pot used for slow cooking. Traditionally, it is cooked over low heat, covered, allowing onions, tomatoes, and yogurt to slowly melt together into a thick, cohesive gravy.

In restaurants and homes across North India, this dish is known for being rich without being heavy, bold without being spicy, and comforting without being creamy.

How we are modernizing it…

Traditionally, chicken handi is cooked in a clay pot over charcoal or a slow flame. In this recipe, we modernize the process by cooking it entirely on the stovetop using a heavy-bottom pan or Dutch oven, while keeping the flavors authentic.

We also:

  • Use boneless chicken thighs for faster, more consistent cooking
  • Skip cream and nuts to stay true to traditional flavors
  • Stabilize yogurt with a small amount of cornstarch so it never splits
  • Use fresh tomatoes for natural sweetness and depth

The result is a restaurant-style chicken handi that is easy, reliable, and perfect for North American kitchens.

Key Flavor Components

Slow-cooked yellow onions

Yellow onions are cooked patiently until deep golden, forming the backbone of the gravy. This creates sweetness and body without bitterness.

Fresh tomatoes

Blended fresh tomatoes cook down slowly, removing raw acidity and adding natural tang and color to the dish.

Yogurt for richness

Instead of cream, full-fat yogurt provides a subtle tang and richness. A small amount of cornstarch keeps the sauce smooth and stable.

Balanced spices

Kashmiri chili powder adds color without excessive heat, while coriander and cumin provide warmth and depth. Garam masala is added at the end for aroma, not sharpness.

Covered simmer

Cooking the curry covered on low heat is what gives chicken handi its signature thick, cohesive gravy.

How is Chicken Handi Different from Other Indian Chicken Curries?

Chicken handi is thicker and more cohesive than dhaba-style chicken curry, which is cooked hotter and finished with visible oil on top. It is also very different from Mughlai or white gravies, as it contains no cream, no nuts, and no sweet richness.

This sits right in the middle. Comforting, bold, and balanced.

Jump to Recipe

FAQ

Is it spicy?

Chicken handi is moderately spiced, not overly hot. You can reduce or increase green chilies and chili powder to suit your taste.

Can I make it without cream?

Yes. Traditional chicken handi does not require cream. Yogurt provides all the richness needed.

Can I use chicken breast instead of thighs?

You can, but thighs are recommended. Chicken breast cooks faster and can dry out during the covered simmer.

Can I meal prep this?

Yes, it tastes even better the next day as the flavors deepen. Store in the fridge for up to 3 days.

What should I serve with chicken handi?

Naan, roti, jeera rice, or plain basmati rice all work beautifully.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 455
  • Protein: ~39 g
  • Carbohydrates: ~16 g
  • Fat: ~28 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Chicken Handi
Print

Chicken Handi

Recipe by AmateurProChef
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

455

kcal

Ingredients

  • Chicken

  • Boneless, skinless chicken thighs, 750 g, cut into 1½ inch pieces

  • Salt, 1 tsp

  • Turmeric, 0.5 tsp

  • Base

  • Neutral oil or mustard oil, 3 tbsp

  • Yellow onions, finely chopped, 2 medium (about 300 g)

  • Fresh tomatoes, 3 medium (about 350 g), blended smooth

  • Ginger paste, 1 tbsp

  • Garlic paste, 1 tbsp

  • Green chilies, slit, 2

  • Spices

  • Kashmiri red chili powder, 1.5 tsp

  • Coriander powder, 1 tsp

  • Cumin powder, 0.5 tsp

  • Yogurt

  • Plain full-fat yogurt, whisked smooth, 0.5 cup

  • 1 tsp corn starch (to prevent splitting)

  • Finish

  • Garam masala, 1 tsp

  • Kasuri methi, crushed, 1 tsp

  • Cilantro, finely chopped, for garnish

Directions

  • Prepare chicken and yogurt
  • Toss 750 g chicken with 1 tsp salt and 0.5 tsp turmeric. Set aside.
  • In a separate bowl, whisk 0.5 cup yogurt with 1 tsp cornstarch until completely smooth. Keep at room temperature.
  • Build the onion base
  • Heat 3 tbsp oil in a heavy-bottom pot or Dutch oven over medium heat. Add 1 tbsp ginger paste, 1 tbsp garlic paste, and 2 slit green chilies. Cook for 1 to 2 minutes until fragrant. Add chopped yellow onions and cook on medium heat for 12 to 15 minutes, stirring often, until deep golden brown. Do not rush this stage.
  • Cook the tomatoes
  • Reduce heat to medium-low. Add blended fresh tomatoes (optionally you can use blended crushed tomatoes from a can). Cook uncovered for 10 to 12 minutes, stirring every 30 to 45 seconds, until the masala thickens, darkens in color, and oil separates around the edges.
  • Bloom spices and add chicken
  • Lower heat to low and add 1.5 tsp Kashmiri chili powder, 1 tsp coriander powder, and 0.5 tsp cumin powder. Stir for 30 seconds. Increase heat back to medium, add the chicken, and mix well to coat. Cook uncovered for 6 to 7 minutes, stirring occasionally, until the chicken firms up and releases moisture.
  • Yogurt simmer
  • Reduce heat to low. Add the yogurt slurry in two additions, stirring continuously after each addition. Cover and cook gently for 10 to 12 minutes, until the chicken is tender and the gravy is thick and cohesive.
  • Finish and rest
  • Add 1 tsp garam masala and 1 tsp crushed kasuri methi. Cook uncovered on low heat for 2 minutes.

Leave a Reply