Boneless Chicken Handi Recipe Pakistani Style

Introduction to Chicken Handi

It is a aromatic, spicy boneless chicken dish with delicious creamy sauce. Chicken handi is made with boneless chicken, onion, tomatoes, ginger garlic paste, basic spices and yogurt. It is a nutritious dish rich in protein, vitamins, and minerals, promoting muscle growth and immunity.

Handi chicken takes only 30 to 40 minutes to whip up. Served it alongside naan, roti, paratha, raita. basmati rice, and salads.

What is Chicken Handi?

It is a popular and traditional chicken curry of Pakistan and North India, made with boneless chicken breast. Here the word Chicken refers to boneless meat and the “HANDI” means a traditional cooking pot crafted from clay and used to cook a variety of dishes.

If you don’t have a handi at home! don’t worry you can use regular pan same liken me. Chicken boneless handi is also known as Murgh Handi. Good for all aged person.

More Chicken Curry Recipes

Different types of chicken curries are most liked dishes at different event. Please also test these recipes Afghani Chicken, Chicken DoPiaza and Chicken Manchurian

What are essential ingredients of this recipe?

I enjoy making this mild creamy chicken handi curry at home, similar to restaurant style, using homemade spices and simple ingredients from my kitchen. Most of the ingredients are pantry essentials. So lets start, here are the Ingredients we need in this recipe.

• Chicken – For an authentic handi recipe, we need half kg boneless chicken, either from the breast or boneless chicken thigh. Bone in chicken can also be used. Prep: wash and pat dry the chicken and cut the chicken breast in the bite-size pieces. You can also go with boneless beef and mutton meat.
• Garlic and Ginger – It is essential ingredient of each Pakistani and Indian curry. Two tablespoons of garlic and ginger paste is enough. Or you can grate/chop 5 to 6 garlic cloves and one inch piece of ginger after peeling.
• Onion – 2 medium size chopped onion are required to make the base of masala of this curry. Slice them after peeling.
• Tomatoes – I’ll use 3 ripe red tomatoes. They add a tangy flavor and red color to this chicken dish, which will improve its taste and appearance. After washing, chop them for later use. If you don’t have fresh tomatoes then you can go with tomato passata.
• Powdered Spices – I will utilize regular kitchen spices, which are red chili powder, salt, turmeric powder, garam masala powder, coriander powder, and cumin seeds. You can also add store-bought chicken handi masala powder instead of regular spice. These spices are also good for digestion. Add cumin seeds to the hot oil and stir-fry on high heat for a few minutes to release their aroma and flavor before adding other ingredients.
• Kashmiri chilli powder – It is optional. only used to give a good natural red color to any curry. If you don’t have then you can skip it because it don’t have any taste. Please don’t use paprika powder for the color**.**
• Yogurt and Cream – Yogurt is an important element in this recipe. Because it gives the creamy texture to boneless handi recipe. I will add half cup of plain yogurt. If you don’t have homemade yogurt, you can go with greek yogurt, fresh cream or coconut milk.
• Oil – I will add 3 tablespoon of regular vegetable oil or ghee. Use whatever you have in your kitchen either sunflower oil, mustard oil or olive oil.
• Green Chilli – These green chillies helps to adjust the heat naturally according to you taste.
• Water – As required to adjust the gravy consistency.
• Kasuri Methi (Dried Fenugreek) – One tablespoon for garnishing.

How to Make Boneless Chicken Handi? (stepwise Instructions)

The preparation of this restaurant style chicken handi is straightforward and suitable for both beginners and experts. Just follow the instructions below. One thing more, as per my professional experience, people love to eat spicy curry but you can adjust the spice level according to you taste.

Saute Onion – Let’s add oil (three tablespoons) in a large pan and heat it at medium flame. As the oil starts to shimmer, add cumin seed and stir-fry on high heat for a few minutes to release their aroma and flavor before adding the chopped onions. Saute it. Mostly it takes 4 to 5 minutes for the edges of the onion to turn golden.

Saute Ginger Garlic – Once the onion is lightly golden brown, combine the ginger garlic paste and cook it until the raw smell goes off. (It takes about one minute).

Add Tomatoes and Spices – One the onion is deep golden brown, Add chopped tomatoes and ground aromatic spices(salt, red chilli powder, turmeric, Kashmiri chili powder, coriander powder) to the pan and cook it well. Let everything cook with tomatoes over medium heat for 4 to 5 minutes or until they become soft and mushy. Cook it by regular stirring.

Let the Masala Cool – Once the tomatoes are soft and oil separates turn off the flame and let it cool for 10 to 15 minutes. But first, remove the oil from the top of the masala paste to use it later.

Blend the Masala – After the masala paste cools, transfer it to a blender and blend it until smooth puree. Here, you can add yogurt now with puree, but I recommend you add it later.

Fry the Chicken – Add the same oil, which we removed from the masala paste and heat it on medium heat. Incorporate the chicken pieces and stir for a few minutes until they change into pale color.

Add Masala Puree – It’s time to add back the masala puree to the pan with chicken. Also, add one cup of water and mix them well on medium heat. Cover the pan with a lid and simmer the chicken pieces for about 15 to 18 minutes on low heat. Keep stirring occasionally to avoid burning when you cook covered.

Add Yogurt or Cream – After simmering for 20 minutes, remove the lid and stir in half cup of whisked yogurt/cream into the chicken masala (gravy). Once yogurt is added, kindly cook it on low heat and quickly mix it.

Taste Test – Whenever you add yogurt to any curry, the creaminess of the yogurt can dilute the intensity of the spices. Therefore, give a taste test and adjust the spice level as per your liking. Also add green chilli and black pepper powder.

Garnish It – Once the gravy cook and oil rises on surface, now add garam masala powder and and cook for one minute. Now It is ready to serve. Just garnish it with kasuri methi (dried fenugreek) or with a drizzle of double cream.

How to Store and Reheat it?

1. Tip: I always recommend cooking only as much as can be consumed in the same day.
2. Store: First of all cool down leftover cooked chicken in an airtight container, then store it for 3 days in the fridge.
3. Reheat: You can heat it in a pan on stove and add a splash of water to adjust the consistency. If reheating in a microwave oven, use an oven-safe container and stir twice or thrice while reheating.

Pro Tips for achieving the perfect curry

I always say that just following the ingredients list and recipe instructions are not enough to make any dish perfectly. Mostly, I post some tips and tricks which help to improve the dish and prevent from cooking mistakes. For this recipe, my professional tips are as follows.

1. Chicken Marinade: I believe Chicken marinade is very important to infuse the spices thoroughly in the chicken. Yogurt in marinade helps to tenderize the chicken. Give 30 minutes rest in the fridge after marination.
2. Fresh Chicken – I suggest using fresh chicken for the best flavor. If you have frozen chicken, make sure to fully thaw it for a better taste and texture.
3. Cook in Handi – For authentic Pakistani handi flavor, cook it in a traditional earthen clay pot. The clay adds a unique aroma that enhances the taste, something you can’t get from modern stainless steel or non-stick pans.
4. Blend the Tomato Sauce – Blend the onion tomato sauce into smooth puree after it cools down to preserve its taste and color. If you’re in a hurry, adding yogurt can cool it down quickly and then blend it well. Or you can also add tomato paste.
5. Don’t have Blander – Use your wood ladle and mash onion tomato masala until it becomes mushy.
6. Slow Cook – Try to cook the chicken on low flame by covering the pan with a lid. Simmering makes the chicken tender and helps it absorb the flavors from the masala gravy.
7. Gravy/Sauce Consistency – It should be not too thick or too runny. Chicken gravy should be moderately thick which can easily scoop up either with roti or rice.
8. Whisked Yogurt – whisk the yogurt properly and then mix it in this handi recipe. When you add yogurt keep the temperature low. Also adjust the spice level after taste teste.
9. Garnish – Presentation of any curry is very important after a good taste and texture. You can make this chicken dish more appealing by adding fired onion and green chilies, fresh cream or cilantro on the top of this chicken curry recipe.

What is different between Chicken Curry and Chicken Handi?

Chicken curry and Chicken Handi differ in their cooking techniques and flavor profiles. Chicken curry is a common term for a wide range of curry-based chicken dishes. It is primarily cooked with bone-in chicken.

Chicken Handi, on the other hand, is a specific Pakistani and North Indian recipe. It is made with boneless chicken and simmers in a rich tomato-based creamy sauce. It is cooked and served in traditional handi (a type of clay pot)

Difference Between Chicken Handi and Butter Chicken

I’ve noticed multiple times that people often get confused between boneless handi and butter chicken. So I decided to clear, how both are different in taste, texture color, cooking methods.

Despite similarities, you will notice that both dishes are distinct in taste, textures, ingredients, and cooking methods. Butter chicken, originating from India, involves cooking chicken pieces in a tandoor or on charcoal. Its gravy is mild and smooth with a heavy use of butter. Many restaurants and takeaways recreate and modify this dish according to their own liking

These features make butter chicken apart from handi chicken. Below, I have described it in a comparison table for your quick understanding. 

My Personal Experience About This Recipe

Well, It was the most ordered dish in Lahore hotel, where I worked for one year. Recipe of this delicious boneless chicken curry is straightforward and quick, which I am going to share with you. Various takeaways and restaurants recreate and modify this dish to suit their own preferences and styles.

That’s why I am going to share with you this traditional authentic recipe which I developed and learned over the time. I bet, anyone can easily cook it at home by following step-by-step instructions and with the help of images guide. OR you can even take the help of my YouTube video of this recipe.

Fun Fact: The process of making chicken boneless handi in restaurants is quite different from my homemade recipe. Tomato-based gravy is prepared separately in bulk for the rest of the day. And on the other hand, chicken is halfway cooked separately for immediately serving.

Variations

If you’ve mastered how to prepare chicken boneless curry, you can easily create other variations of handi. You can also enjoy it with different type of meat including beef or mutton. Here are some examples

• Makhani Handi
• Malai Handi
• Reshmi Handi
• Fish Handi
• Potato Handi
• Paneer Handi

These different types of the handi are very famous in different occasion parties, dinner, wedding, and get togethers.

Common Questions and Answers

Conclusion

In short, boneless Chicken handi is a comfort food that is easy to make. It is not only budget-friendly but also healthy to eat. Rich, creamy flavors make it more delicious. Detailed step-by-step instructions with pictures and video will help you to make it quickly. Extra tips will help you to avoid common mistakes. If you have any problems, let me know and I’ll try to help. I hope you will enjoy this recipe. 

Print Recipe

Pakistani Chicken Handi Recipe

It is a aromatic, spicy and creamy chicken curry. It is made with boneless chicken. Handi chicken takes only 30 minutes to whip up.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: Boneless chicken handi recipe, chicken handi

Servings: 4 Servings

Calories: 390kcal

Equipment

• 1 Deep Pan
• 1 Blander for Making Tomato Masala Puree

Ingredients

• 500 Gram Boneless Chicken
• 3-5 Tablespoons Oil
• 2 Medium Size Onion Chopped
• 1 Tablespoon Minced Ginger (1 inch piece)
• 1 Tablespoon Minced Garlic (8-9 Cloves)
• 3 Medium Tomatoes
• 3-4 Pieces Green Chilies
• 120 Gram Whisked Yogurt
• 1 Tablespoon Salt – To Taste
• 1 &½ Teaspoon Red Chili powder
• ⅓ Teaspoon Turmeric Powder
• 1 Teaspoon Coriander powder
• ½ Teaspoon Black Pepper Powder
• 1 Cup Water or As Required
• 1 Tablespoon Kasuri Methi – Fenugreek leaves
• 2 Tablespoon Fresh Coriander leaves Chopped

Instructions

• Saute Onion – Let’s heat three tablespoons of oil in a large pan at medium heat. As the oil starts to shimmer, impart sliced onion and saute it. Mostly it takes 4 to 5 minutes for the edges of the onion to turn golden.
  
• Saute Ginger Garlic – Once the onion is lightly golden, combine the ginger garlic paste and cook it until the rawness goes off. (It takes about one minute).
  
• Add Tomatoes and Spices – Add chopped tomatoes and ground spices to the pan and cook it well. Let everything cook with tomatoes over medium heat for 4 to 5 minutes or until they become soft and mushy. Cook it by regular stirring.
  
• Let the Masala Cool – Once the tomatoes are soft and oil separates turn off the flame and let it cool for 10 to 15 minutes. But first, remove the oil from the top of the masala paste to use it later.
  
• Blend the Masala – After the masala paste cools, transfer it to a blender and blend it until smooth puree. Here, you can add yogurt now with puree, but I recommend you add it later.
• Fry the Chicken – Add the same oil, which we removed from the masala paste and heat it on medium heat. Incorporate the chicken chunks and stir for a few minutes until they change into pale color.
  
• Add Masala Puree – It’s time to add back the masala puree to the pan with chicken. Also, add one cup of water and mix them well. Cover the pan with a lid and simmer the chicken for about 15 to 18 minutes on low heat. Keep stirring occasionally to avoid burning.
  
• Add Yogurt or Cream – After simmering for 20 minutes, remove the lid and stir in half cup of whisked yogurt/cream into the chicken masala. Once yogurt is added, kindly cook it on low heat and quickly mix it.
  
• Taste Test – Whenever you add yogurt to any curry, the creaminess of the yogurt can dilute the intensity of the spices. Therefore, give a taste test and adjust the spice level as per your liking. Also add green chilies and black pepper powder.
  
• Garnish It – It is ready to serve. Just garnish it with kasuri methi or with a drizzle of cream
  

Video