Authentic Chicken Handi
A BIR chicken handi: pre-cooked chicken in a deep-spiced tomato gravy with kasoori methi, ground almond and a finishing swirl of cream.
Overview
A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced tomato-onion base with yoghurt and cream. Named for the handi pot, this dish varies by chef but delivers deep, authentic flavors.
Ingredients
Base
- 125 ml (½ cup) ghee
- 2 red onions (medium), thinly sliced
- 2 tbsp garlic and ginger paste
- 1 tsp cumin seeds
- 2 tomatoes, diced
- 4 green chillies, sliced
Spices
- 1 tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground coriander
Protein and liquids
- 800 g Pre-Cooked Chicken
- 125 ml (½ cup) Chicken stock (or stock from Pre-Cooked Chicken)
- 250 g (1 cup) plain yoghurt, whisked smooth
- 70 ml (¼ cup) single (light) cream (optional)
Finishers
- 1 tsp dried fenugreek leaves (kasoori methi)
- 1 tsp Garam Masala
- Salt, to taste
- Bunch coriander (cilantro), chopped
- 5 cm (2 in) piece ginger, peeled and julienned
Method
Stage 1 - Fry onions and aromatics
- Heat ghee in a handi pan or large saucepan over medium-high heat.
- Add onions and fry 10 minutes until golden and crispy.
- Stir in garlic and ginger paste and cumin seeds; fry 30 seconds.
- Add tomatoes and green chillies; combine.
Stage 2 - Add spices and chicken
- Stir in turmeric, chilli powder, and ground coriander.
- Add chicken thighs; stir 3-4 minutes to brown.
- Add water/stock, cover, and simmer 15 minutes until chicken is cooked and stock thickens.
Stage 3 - Enrich with dairy
- Stir in yoghurt 1 tbsp at a time; simmer until sauce reaches desired consistency.
- Add cream (if using).
Stage 4 - Finish and garnish
- Rub kasoori methi between fingers and sprinkle in.
- Add garam masala and season with salt.
- Garnish with coriander and julienned ginger.
Notes
- Handis are traditionally cooked in earthenware pots; use a frying pan if needed.
- Recipes vary by chef; adjust spices for preference.
- High ghee content contributes to richness.
Serving
- Serve with naan, rice, or roti.
- Garnish with extra coriander and ginger.
Storage
- Refrigerate 2-3 days in an airtight container.
- Freeze up to 2 months; thaw fully before reheating.
- Reheat gently on low heat with a splash of stock or water.
- Best eaten within 24 hours for optimal texture.
More like this
Chicken Karahi
A classic karahi curry inspired by Imran’s in Birmingham, featuring tender chicken pieces simmered in a rich, spiced tomato-onion sauce. Traditionally served sizzling in a karahi pan, this dish is perfect for soaking up with naan.
Chicken Methi Curry
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
Chicken Chettinad
Whole spices dry-toast in a pan until aromatic; grind with grated coconut, dried red chillies and a splash of water into a thick paste (the Chettinad masala). Chicken thighs marinate briefly in turmeric, salt and yogurt. Shallots fry to soft gold; the masala paste cooks until the oil splits out; chicken cooks in the masala with curry leaves and water. Finishes thick, dark and intensely peppery.