I’ve had boneless chicken handi several times in Pakistani restaurants during my recent trips to Islamabad, Gilgit, and Skardu. Apart from the spectacular scenery, the food was terrific. Now, it’s time to try making the chicken handi at home!

Chicken Handi is a popular dish in India and Pakistan, traditionally cooked in an earthen clay pot. Tender chicken is slow-cooked in a flavorful tomato and onion base over low heat until the meat is juicy and tender. The sauce is thick and flavorsome, and it is best to enjoy it with hot naans or jeera rice.

Chicken handi recipe has many variations and can be made with boneless or bone-in chicken. I will use boneless chicken thigh for this recipe and prepare it with a heavy-bottom pan since I don’t have a Handi (a round-shaped earthen pot).

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How to prepare chicken handi

Let’s start with the ingredients needed, followed by the cooking process, and end with some related Indian/Pakistani recipes for you to try.

1. The main ingredients required for making chicken handi

a. Chicken. Thigh meat is the best choice because it is more tender. However, if you prefer chicken breast, avoid cooking it over high heat, as this can cause the meat to become tough. Besides, you can choose between bone-in or boneless chicken based on your preference.

b. Spices. The spices required for this recipe are common in Indian and Pakistani cuisine. If you cook Indian food regularly, you probably have most of these spices in your kitchen pantry. I use freshly ground spices from the grocery store, but pre-made spices are also available in grocery stores in Pakistan. However, I am unsure if they are available at the Indian/Pakistani grocery store near you.

c. Yogurt/cream/almond paste. Yogurt and cream are commonly used to thicken the gravy in the final stage of cooking chicken handi. Alternatively, almond paste or cashew paste can be used instead of cream. We had chicken handi cooked with almond paste in Chilas, Pakistan, which tasted amazing. I am not using it in this recipe since I couldn’t find almond paste, and fresh cream is preferable to avoid the hassle of getting less common ingredients.

d. Kasuri methi (dried fenugreek leaves). Kasuri methi has a strong aroma that can fill the kitchen with just a teaspoon! While it can be difficult to find in some places, I recommend checking out your local Indian grocery store to get it.

e. Tomato paste. Although fresh tomatoes are used, I prefer adding some tomato paste for its concentrated flavor and beautiful reddish color.

2. The detailed cooking process

After preparing all the ingredients, let’s dive into the steps to cook chicken handi.

a. Season the chicken

Start by cutting the boneless chicken thigh meat into bite-sized pieces. Then season it with crushed black pepper and salt. Set aside to marinate it for half an hour. 

Note: I add all the salt this recipe requires to the chicken. This way, the chicken will still be slightly salty even after losing some into the gravy after slow cooking. Some cooks prefer to cook the chicken handi in advance and leave it for at least half a day or overnight before serving. By doing so, the flavor from the gravy will penetrate the chicken, making the marination process unnecessary.

b. Fry the onion, ginger and garlic

1. To start cooking, heat some oil in the pan. Use ghee instead of vegetable oil for better flavor.
2. Add cumin seeds and fry them over low heat for a minute. Keep stirring until the seeds start jumping in the oil and the aroma begins to waft from the pan. 
3. Then add the chopped onions and continue frying over medium heat for around four to five minutes or until they turn golden brown. Halfway through the frying process, add the finely chopped ginger and garlic. You can use ginger-garlic paste if you have it.

Note: 

• I like chopping the onions into small pieces as they disintegrate faster and form a smoother gravy. If you’re making a large batch of chicken handi, you can use an electric food processor to blend the onions. 
• If you don’t have cumin seeds, add cumin powder to the chicken later.

c. Cook the chicken with the spices

1. After sauteing the ginger and garlic, add marinated chicken and cook over medium flame until the color changes.
2. Include the ground spices: turmeric powder, red chili powder, and coriander powder. Mix the spices with the chicken over medium heat until all the spices fully cover all the chicken pieces.
3. Add the chopped tomato and tomato paste (or tomato puree), and cook for a few minutes or until the oil separates from the masala.
4. Pour the yogurt into the chicken and cook until the oil separates again.
5. Lastly, add water and green chilies and simmer for 10 minutes with the lid on over low heat.

Note: Chicken handi is a traditional dish usually cooked in an earthen clay pot called a handi. The pot is sealed with bread dough and slow-cooked until the chicken inside becomes tender. However, since most of us do not have a handi in our kitchens, a heavy-bottomed pot or pan with a tight lid can be a practical alternative. Cover the pot with a lid and simmer the chicken until it becomes tender.

d. The finishing touch

1. Once the chicken is tender and the gravy is thickened, remove the lid, add the kasuri methi and garam masala powder, and mix well.
2. Add the fresh cream for a creamy texture. Alternatively, substitute the cream with cashew nut paste (or almond paste).
3. Stir in the chopped coriander, then transfer it to a serving bowl.
4. Garnish the chicken handi with green chili and fresh coriander leaves to serve.

Storage: This creamy chicken handi can be stored in an airtight container in the fridge for up to three days and in the freezer for up to two months.

3. Other related recipes for boneless chicken Handi

If you enjoyed this restaurant-style chicken handi, check out these other delicious Indian dishes recommended on this food blog:

• Hot and sour chicken soup is a popular dish we tried during our visit to Pakistan. I have shared the recipe on my blog if you want to try it out. 
• For a vegetarian option, you should try our Dum Aloo which is a flavorful curry made by blending a variety of aromatic spices that give the potatoes a rich and delicious taste.

Yield: 4 servings

Boneless Chicken Handi

Print

This recipe for boneless chicken handi is perfect with hot naan or rice, as it combines all the intricate flavors of the masala.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 500g chicken thigh meat, cut into bite size
• 1/2 tsp black pepper
• 1 tsp salt
• 3 tbsp oil or ghee
• 100g chopped onion
• 1 tsp cumin seeds
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1/2 tsp turmeric powder
• 2 tsp chili powder
• 2 tsp coriander powder
• 200g tomato, chopped
• 1 tbsp tomato paste
• 3 tbsp yogurt
• 1/3 cup water
• 3 green bird's eye chili
• 1 tsp garam masala
• 2 tsp kasuri methi
• 3 tbsp cream
• 2 tbsp chopped coriander

Instructions

1. Cut the boneless chicken thigh meat into bite-sized pieces. Then season it with crushed black pepper and salt. Set aside to marinate it for half an hour. 
2. Heat some oil in the pan to gently fry the cumin seeds over low heat until aromatic.
3. Then add the chopped onions and continue frying over medium heat for around four to five minutes or until they turn golden brown. 
4. Halfway through the frying process, add the finely chopped ginger and garlic. 
5. Add marinated chicken and cook over medium flame until the color changes.
6. Include the ground spices: turmeric powder, red chili powder, and coriander powder. Mix the spices with the chicken.
7. Add the chopped tomato and tomato paste, and cook for a few minutes or until the oil separates from the masala.
8. Pour the yogurt into the chicken and cook until the oil separates again.
9. Lastly, add water and green chilies and simmer for 10 minutes with the lid on over low heat.
10. Remove the lid, add the kasuri methi and garam masala powder, and mix well.
11. Add the fresh cream for a creamy texture.
12. Stir in the chopped coriander, then transfer it to a serving bowl.
13. Garnish the chicken handi with green chili and fresh coriander leaves to serve.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 550Total Fat: 37gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 199mgSodium: 1356mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 42g

This data was provided and calculated by Nutritionix on 12/04/2023