Handi Chicken
Handi Chicken
Handi Chicken Recipe is a rich and flavourful North Indian curry made with tender chicken slow-cooked in a creamy tomato, onion and cashew-based gravy. Aromatic, comforting and packed with traditional flavours, this restaurant-style dish is perfect for family dinners, festive occasions and special celebrations.
The word Handi refers to a traditional clay or earthen pot used for cooking across India. Historically, cooks prepared curries and stews slowly in these vessels, allowing the ingredients to develop deep flavours and a rich texture. As a result, dishes cooked in a handi became known for their distinctive taste and aroma. Although traditional Handi Chicken is cooked in an earthen pot, you can easily prepare it at home using any heavy-bottomed pan or Dutch oven.
This Handi Chicken Recipe showcases the authentic flavours of North Indian cooking without relying on pre-made gravy bases. While many restaurant versions use prepared sauces for convenience, this recipe builds flavour from scratch using tomatoes, onions, cashews and aromatic spices. Consequently, the gravy becomes rich, creamy and deeply satisfying.
One of the highlights of this dish is its wonderfully tender chicken. The slow cooking process allows the chicken to absorb all the flavours of the spices and gravy while remaining juicy and succulent. Moreover, the cashews add natural richness and create a luxurious texture without overwhelming the dish.
Whether you use bone-in or boneless chicken, this Handi Chicken Recipe delivers exceptional results. Furthermore, it pairs beautifully with naan, roti, paratha or fragrant basmati rice, making it a versatile addition to any meal.
If you enjoy hearty North Indian curries with layers of flavour, this Handi Chicken Recipe is guaranteed to become a family favourite.
What is Handi Chicken?
Handi Chicken is a traditional North Indian curry in which chicken is slow-cooked in a rich tomato, onion and spice-based gravy. The dish gets its name from the handi, a clay cooking pot traditionally used to prepare it.
Unlike many quick curries, Handi Chicken develops its flavour through slow cooking. As a result, it produces tender chicken and a deeply flavourful gravy.
Why You’ll Love This Handi Chicken Recipe
Rich and creamy gravy
Authentic North Indian flavours
Made from scratch
Perfect for family dinners
Great for entertaining guests
Pairs beautifully with naan and rice
Restaurant-style curry at home
Moreover, the recipe uses simple ingredients to create complex flavours. In addition, the slow cooking process makes the chicken incredibly tender. Finally, it tastes even better the next day as the flavours continue to develop.
Ingredients You’ll Need
Chicken
Chicken is the star ingredient of this recipe. Most importantly, it absorbs the flavours of the gravy while remaining tender and juicy.
Onions
Onions create the flavour base and contribute sweetness and depth.
Tomatoes
Tomatoes provide acidity and richness while forming the backbone of the gravy.
Cashew Nuts
Cashews add creaminess and create the silky texture associated with handi-style curries.
Ginger and Garlic
Ginger and garlic contribute warmth, aroma and authentic North Indian flavour.
Whole and Ground Spices
A variety of spices add complexity and create the signature flavour profile of Handi Chicken.
Fresh Coriander
Fresh coriander adds brightness and freshness before serving.
Serving Suggestions
Serve Handi Chicken with:
Butter Naan
Garlic Naan
Tandoori Roti
Laccha Paratha
Jeera Rice
Steamed Basmati Rice
Alternatively, serve it as part of a festive North Indian meal. Likewise, it pairs beautifully with salad, raita and assorted breads.
What Makes This Recipe Special?
This Handi Chicken Recipe stands out because it builds flavour entirely from scratch. Unlike restaurant versions that often rely on pre-prepared gravies, this recipe uses fresh ingredients and slow cooking to create a rich and authentic curry.
Moreover, the combination of tomatoes, onions, cashews and spices produces a gravy that is creamy without being heavy. As a result, every bite feels comforting, flavourful and satisfying.
Storage and Reheating
Store Handi Chicken in an airtight container in the refrigerator for up to 3 days.
When reheating, warm gently over low heat and add a splash of water if necessary. In fact, many people find that the curry tastes even better the next day as the flavours deepen.
Handi Chicken Recipe FAQs
Can I use boneless chicken?
Yes. Both boneless and bone-in chicken work beautifully in this recipe.
Why is it called Handi Chicken?
The dish gets its name from the traditional clay pot, known as a handi, in which it is cooked.
Can I make Handi Chicken ahead of time?
Absolutely. In fact, the flavours often improve after a few hours or overnight.
What should I serve with Handi Chicken?
Butter naan, laccha paratha and jeera rice are popular accompaniments.
Is this recipe spicy?
Traditionally, it has a moderate spice level. However, you can easily adjust the chillies and spices according to your preference.
Other recipes you might like to try are Chicken 65, Methi Chicken, Buttermilk Chicken Wings, Champaran Chicken, Chilli Chicken Dry , Mangalorean Chicken Ghee Roast and Grilled Thai Chicken.
Ingredients
For the Marinade
1 medium chicken cut into pieces
½ teaspoon minced garlic
½ teaspoon grated ginger
Salt to taste
1 teaspoon Kashmiri Red chilli Powder
1 teaspoon turmeric powder
½ cup hung yogurt
For Paste
3-4 garlic cloves
1 inch roughly chopped ginger
2-3 tablespoons unsalted cashew nuts
For The Gravy
1 tablespoon oil
1-2 bay leaf
½ inch cinnamon stick
1-2 cloves
1 black cardamom
2-3 green cardamom
1-2 dried red chillies
5-7 black pepper corns
1 teaspoon cumin seeds
2 finely chopped onions
1 cup tomato puree
Salt to taste
1 teaspoon coriander powder
½ teaspoon turmeric powder
1 teaspoon Kashmiri Red Chilli
1 teaspoon kasuri methi
½ cup water
½ teaspoon garam masala
3-4 slit green chillies
2 teaspoons finely chopped coriander
Directions
Add the garlic, ginger, salt, turmeric powder, Kashmiri red chilli powder and hung yogurt to the cleaned chicken pieces and mix.
Cover and set aside for at least 2-3 hours to marinate.
Heat oil in a handi or heavy bottomed pan and add the bay leaf, cinnamon stick, cloves, black cardamom, green cardamom, dried red chillies, black pepper corns and cumin seeds.
Once the cumin seeds begin to splutter, add the onion and cook on medium heat for 3-4 minutes or until the onions turn golden brown.
Soak the cashew nuts for 30 minutes in hot water. Grind the soaked cashew nuts with garlic and ginger to a fine paste. You can add 2-3 tablespoons of water as needed while grinding.
Once the onions are cooked and golden brown, add the cashew nut paste, tomato puree, salt, turmeric, coriander powder, Kashmiri red chilli and kasuri methi. Cover and cook for 5-6 minutes on medium heat.
Once the gravy has cooked add the green chillies, garam masala, marinated chicken, and coriander and mix. Cover the handi with a foil or a tight lid and cook on low heat for 10-12 minutes or until the chicken is cooked through.
Serve hot!
