Chicken Handi originates from the Indian subcontinent, particularly from the rich culinary traditions of Northern India and Pakistan. The dish is named after the handi, a traditional clay or earthen pot used for slow cooking. This type of vessel has been used for centuries in Indian and Pakistani kitchens to enhance the flavors of various dishes due to its ability to retain heat and distribute it evenly, which is ideal for slow-cooked recipes.

The origins of Chicken Handi are closely tied to the Mughlai cuisine, which was developed during the Mughal Empire. Mughlai cuisine is known for its rich, aromatic gravies and use of spices, yogurt, cream, and nuts, which create deeply flavorful dishes. Chicken Handi incorporates these elements, featuring a creamy, spiced curry that reflects the luxurious and intricate cooking methods of the Mughals.

Over time, the recipe for Chicken Handi evolved as it spread across different regions, leading to various adaptations. Today, it’s a popular dish found in homes and restaurants throughout India and Pakistan, celebrated for its authentic, traditional flavor profile.

Chicken Handi

5 from 15 votes
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb 500 gms approx boneless Chicken pieces
  • Salt & Pepper
  • 1/2 Onion 100 gms grated
  • 3 tbsps reserved Onion juice
  • 3-4 green Chillies
  • 3 tbsps Ginger & Garlic paste
  • Pinch of Onion seeds or Kalonji optional
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp red Chilli powder
  • 1 tsp Garam Masala
  • 3 tsps dried Fenugreek or Kasuri Methi
  • 4 tbsps Tomato puree
  • 4 tbsps Yogurt
  • 3 tbsps Cashew paste
  • 1.5 cups Water
  • Coriander leaves to garnish

Method
 

  1. Marinate the Chicken simply with salt & pepper
  2. Heat some oil and add in the grated Onion
  3. Add the green Chillies
  4. Add in the Ginger & Garlic paste
  5. Add the Onion seeds
  6. Add in all the powdered spices and dried Fenugreek leaves
  7. Mix this well together
  8. Add the Tomato puree & Yogurt
  9. Add the Casher paste
  10. Add the reserved Onion juice and 1 cup of Water
  11. Cook this for about 10 mins
  12. Allow it to reduce down
  13. Taste for Salt and add it to taste
  14. Add the rest of the Water
  15. Garnish with chopped Coriander leaves