Chicken Handi Curry is a rich, aromatic, and creamy North Indian–Pakistani style chicken dish traditionally cooked in a handi—a thick, deep clay pot that enhances the flavor through slow cooking.

This curry is famous for its smooth, velvety texture, mildly spiced gravy, and luxurious aroma created using whole spices, onions, tomatoes, yogurt, and cream. Unlike very spicy curries, Chicken Handi focuses on balance—gentle heat, subtle sweetness, and deep roasted flavor.

Popular across Indian restaurants and wedding feasts, Chicken Handi Curry is a comfort-style royal dish that’s perfect for family dinners, festive meals, and special occasions.

Why I Love This Recipe

I love Chicken Handi Curry because it brings together comfort and indulgence in one dish. The slow-cooked masala, tender chicken, and gentle creaminess make every bite deeply satisfying.

It’s not overly spicy, yet full of warmth and richness. The aroma while it simmers is irresistible, and it always feels like a celebration meal—even on ordinary days.

Why It’s a Must-Try Dish

Luxuriously creamy yet not heavy
Slow-cooked flavors for perfect depth
Restaurant-style curry made easily at home
Perfect balance of spices and richness
Ideal for both special occasions and family dinners
Loved by kids and adults alike

Recipe Overview

Category	Details
Course	Main Course
Cuisine	North Indian / Mughlai
Preparation Time	25 minutes
Cooking Time	40 minutes
Total Time	1 hour 5 minutes
Servings	4
Calories per Serving	~460–520 kcal

Ingredients

For Marinating the Chicken

750 g chicken (bone-in preferred)
½ cup yogurt (curd)
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chili powder
1 tsp salt
1 tbsp lemon juice

For the Handi Masala

4 tbsp oil
2 tbsp butter
1 tsp cumin seeds
2 bay leaves
4 green cardamoms
1-inch cinnamon stick
2 large onions, finely sliced
2 tbsp ginger-garlic paste
3 medium tomatoes, finely puréed
1½ tsp coriander powder
1 tsp Kashmiri red chili powder
½ tsp garam masala
½ tsp black pepper powder
Salt to taste

For Creamy Finish

4–5 tbsp fresh cream
2 tbsp cashew paste
1 tbsp butter

For Garnish

Fresh coriander leaves
Julienned ginger
A drizzle of cream

Cooking Directions (Quick Summary)

Marinate chicken
Roast whole spices and onions
Add tomato masala and spices
Cook chicken slowly
Finish with cream and butter

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, salt, and lemon juice.
Add chicken and coat well.
Marinate for 30 minutes (or overnight for best flavor).

Step 2: Start the Handi Base

Heat oil and butter in a deep kadai or handi.
Add cumin seeds, bay leaves, cardamom, and cinnamon.
Let spices release aroma.

Step 3: Cook the Onions

Add sliced onions and sauté on medium heat until golden brown and caramelized.

Step 4: Add Ginger-Garlic & Tomatoes

Add ginger-garlic paste and sauté for 2 minutes.
Add tomato purée and cook until oil separates.
Add coriander powder, chili powder, black pepper, garam masala, and salt.
Bhunao well until thick and glossy.

Step 5: Cook the Chicken

Add marinated chicken.
Cook on high heat for 5–6 minutes to seal juices.
Cover and cook on low heat for 20 minutes until chicken is tender.

Step 6: Creamy Finish

Add cashew paste and fresh cream.
Add butter and simmer uncovered for 5 minutes.
Adjust salt and consistency if needed.

Step 7: Garnish

Garnish with coriander, ginger, and extra cream.

How to Serve

Serve Chicken Handi hot with:

Butter naan
Garlic naan
Lachha paratha
Jeera rice
Plain basmati rice

Side dishes:

Onion salad
Mint chutney
Lemon wedges
Boondi raita

Recipe Tips

✔ Always caramelize onions for authentic flavor
✔ Use cashew paste for thickness instead of extra cream
✔ Bone-in chicken gives better depth of flavor
✔ Simmer slowly for soft, juicy chicken
✔ Add cream only at the end for a smooth finish

Variations (Detailed)

1. Spicy Chicken Handi

Increase chili powder and add slit green chilies.

2. Butter Chicken Handi

Add extra butter and 1 tbsp honey for mild sweetness.

3. Mughlai Chicken Handi

Add almond paste, saffron milk, and rose water.

4. Dry Chicken Handi

Reduce gravy for a thick coating-style curry.

5. No-Tomato Handi

Use yogurt and cashew paste instead of tomatoes.

Freezing & Storage

Refrigerator: 3–4 days in airtight container
Freezer: Up to 2 months
Reheating: Low flame with a splash of cream or water

Special Equipment Needed

Heavy-bottom handi or deep kadai
Mixing bowls
Sharp knife
Cutting board
Wooden spatula
Measuring spoons

FAQ

Q: Why is it called Chicken Handi?
Because traditionally it is slow-cooked in a clay pot called a handi.

Q: Can I skip cream?
Yes, replace with extra cashew paste or yogurt.

Q: Is Chicken Handi spicy?
It is mildly spiced and creamy, not overly hot.

Q: Can I use boneless chicken?
Yes, thighs work best for tenderness.

Q: Can I make this in a pressure cooker?
Yes, but open-cooking gives the best texture.

Conclusion

Chicken Handi Curry is the perfect blend of royal richness, slow-cooked flavors, and comforting texture. With its creamy gravy, tender chicken, and gentle spice balance, this dish stands out as one of the most loved North Indian classics. Whether you’re hosting guests or enjoying a cozy family meal, Chicken Handi brings warmth, flavor, and celebration to your table. Once you try it, it’s bound to become a permanent favorite in your kitchen.