Chicken Handi features tender chicken cooked in a rich, spiced yogurt and tomato gravy. It’s aromatic, indulgent, and perfect with warm naan or a bowl of steamed rice.
Whenever I throw a dinner party, this Chicken Handi always features on the menu (in rotation with Chicken Chettinad, Chicken Kali Mirch, and Butter Chicken). It’s indulgent, packed with flavor, and will have everyone asking you for the recipe!
Unlike butter chicken, this one is traditionally made in a clay pot (called a handi) and doesn’t rely heavily on butter or sugar. Instead, the richness comes from a slow blend of yogurt, cream, kasuri methi, and spices that really coat every bite of chicken. Make it in a handi the traditional way or just use any pan – it’ll turn out perfect either way.
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Chicken Handi Ingredients
Base:
- Cooking oil (I used groundnut oil, but any neutral oil works)
- Ghee for the best flavor, but you can skip it if you don’t have it or want to make this recipe vegan.
Aromatics & Chicken:
- Finely chopped onions
- Curry cut bone-in chicken (or boneless for a quicker version)
- Ginger garlic paste
Spices:
- Basic indian spices such as turmeric powder, red chilli powder, Kashmiri chilli powder (for color and mild heat), cumin powder and black pepper powder.
- Garam masala powder. I use my homemade garam masala powder, but store-bought works too.
- Kasuri methi (dry roasted & crushed) for smokiness and the perfect finishing touch.
Sauce Base:
- Tomato puree (from ~3 medium tomatoes, blended smooth without water)
- Curds (whisked yogurt)
- Fresh cream (can be swapped for soaked cashew paste for a vegan version)
- 1 cup water (divided)
Garnish:
Frequently Asked Questions
Nope! While both are creamy chicken curries, butter chicken is sweeter and milder, often made with tandoori chicken and a buttery, tomato-based gravy. Chicken Handi is more savory and tangy, with deeper spice and yogurt-based richness.
It has a medium spice level that’s balanced with cream and yogurt. You can easily adjust the heat by changing the amount of chilli powder used.
Both are North Indian classics, but Chicken Kadai uses a coarsely ground spice mix with capsicum and onions, while Chicken Handi is creamier and richer with curd, cream, and kasuri methi.
Richa’s Top Tips
- Use boneless chicken for a quicker cook, but bone-in offers more flavor if you’ve got time.
- Switch off the heat before adding yogurt and cream to prevent curdling — then turn the heat back on to let it all come together smoothly.
- Tomato puree should be thick and smooth, with no added water. This helps thicken the gravy beautifully.
Serving Ideas
- Pair with hot naan, tandoori roti, or kulcha for the perfect bite.
- Serve with jeera rice or plain steamed rice.
- Add a side of onion salad or raita to balance the richness.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water or cream if the curry thickens too much. This Chicken Handi actually tastes better the next day as the flavors have a chance to deepen!
Customise Chicken Handi Your Way
- Swap chicken for paneer or mixed veggies to make a vegetarian handi
- Add some cashew paste to make the gravy extra indulgent, or swap the cream entirely with soaked cashew paste to make the dish vegan.
- Toss in a slit green chilli or two while cooking to add on to the heat
Conclusion Creamy, cozy, and deeply flavorful, Chicken Handi is one of those dishes that feel like a warm hug in a bowl. Whether you’re cooking for your family or impressing guests, this restaurant-style dish is truly a stunner. Give it a go and tell me what you think over on my IG @my_foodstory!
Watch How To Make Chicken Handi Video
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Heat oil & ghee in a pan or kadai, add onions and fry on medium heat till they turn translucent.
1 tablespoon cooking oil, 1 tablespoon ghee, ½ cup finely chopped onions
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Add chicken and fry on high heat for 2 minutes till they turn pink.
500 grams curry cut bone-in chicken
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Add ginger garlic paste and saute on medium heat for 3-4 minutes till they get browned.
½ tablespoon ginger garlic paste
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Add all the spice powders except garam masala, saute on low for 3-4 minutes till they coat the chicken.
½ teaspoon salt, ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 tablespoon kashmiri chilli powder, ½ teaspoon cumin powder, ¼ teaspoon black pepper powder
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Add tomato puree, mix well and cook on low heat for 6-8 minutes till the tomatoes cook well, add ½ cup of water and cook on low for 5-6 minutes till oil separates from the sides of the pan.
½ cup tomato puree, 1 cup water
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Switch off the heat, add curds, cream, mix well and then switch on the heat.
¼ cup curds, ¼ cup fresh cream
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Cook covered on low for 4-5 minutes till oil separates from the gravy.
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Add ½ cup of water, cover and cook for 5 minutes.
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Add garam masala, kasuri methi and cook for a minute. Garnish with coriander leaves and serve.
¼ teaspoon garam masala powder, 1 tablespoon kasuri methi, 2 tablespoons finely chopped coriander leaves
- Boneless chicken works best in this recipe, it may be replaced with curry cut bone-in chicken, if you prefer.
- I have used groundnut oil for cooking, you may use any other cooking oil as per your choice.
- Tomato puree is made by grinding tomatoes without adding any water to a smooth puree.
- Kasuri methi is added for its unique flavour and fragrance, so do not skip it.
Calories: 263kcal, Carbohydrates: 7g, Protein: 18g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 105mg, Sodium: 462mg, Potassium: 431mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1163IU, Vitamin C: 5mg, Calcium: 92mg, Iron: 2mg
This article was researched and written by Navya Khetarpal.