Chicken Handi Curry

This boneless Chicken Handi recipe is a fragrant and intensely flavourful curry hailing from enchanting India.

It features boneless chicken cooked in a rich, spicy, tomato and yoghurt-based sauce, finished off with a touch of double cream. Yes, it’s as good as it sounds on paper! The heat level is medium, but you can adjust this to your taste.

Chicken Handi, which translates to “chicken in a clay pot,” is a traditional Northern Indian curry. Its distinctive flavour comes from being cooked in an earthen clay pot, adding a unique taste to this delicious dish.

Assuming that most people don’t have the benefit of a traditional clay pot, we make this curry in a heavy-based cast iron pot instead.

While the ingredient list may appear lengthy, fear not, as the preparation is surprisingly straightforward once everything has been gathered.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Onion

You can use red, brown or white onions and even shallots, as long as the total amount comes to roughly 150g when chopped.

The dry spices

It’s an extensive list of aromatic spices, but chances are, if you’re a frequent curry cook, you may already have most of them in your kitchen cupboard.

We add half a teaspoon of chilli powder to this recipe for a medium heat level, but if you like hotter curries, feel free to add more.

Dry fenugreek leaves – Methi leaves

We mentioned above that you may have most of the flavourings on hand, with the possible exception of the herb, methi leaves, also called dried fenugreek leaves. Unfortunately, you can’t substitute methi leaves with fenugreek seeds or ground fenugreek.

Not to worry – most large supermarkets stock methi leaves. For instance, in the UK at the time of writing, Tesco, Sainsbury’s and Ocado all carry it, so have a look. Methi is a great addition to your herb and spice collection!

Garlic and ginger

For the best flavour, use crushed/minced/chopped fresh garlic cloves and grated fresh ginger root. If you’re in a hurry, garlic and ginger paste in tubes or jars also works.

Tomatoes

We opt for a can of chopped tomatoes for convenience but very ripe, fresh chopped tomatoes are great too. Go as ripe as possible.

Chicken

You will need boneless chicken breast or thighs. Chicken thighs have a bit more flavour. Use your preferred cut.

Green chillies

You will need two green chillies but can add an extra one for more heat. We use long, thin “finger chillies” often found with herbs in the supermarkets.

For this recipe, we scrape out the seeds but leave them in if you want a spicier curry.

Full-fat yoghurt and double cream

Low-fat yogurt and cream tend to curdle when cooked, so full-fat versions are better. The fat also ensures a smooth, creamy texture.

Optional desiccated coconut

Completely optional, but we love adding a bit of desiccated coconut. Use 1-2 tablespoons or omit it entirely.

How to make Chicken Handi curry – step-by-step

Prepping

1. Measuring out all the ingredients beforehand makes cooking easier and more enjoyable, especially the spices.
   
   The chilli powder, turmeric, garam masala, coriander powder and ground cumin all can be measured together into one small bowl since they will be added to the curry at the same time.

2. Dice the onion.

3. If you’re using fresh garlic and ginger, prepare them now.

4. Cut the chicken into large bite-sized chunks.

5. Split the two chillies lengthwise and scrape out all of the seeds.

6. Chop the fresh coriander leaves.

Making the curry

1. Heat the cooking oil in a large heavy-based pot over medium-high heat.

2. Once the oil is hot, fry the cumin seeds for about 30 seconds until they start sizzling and popping. Immediately turn the heat down to low.

3. Add the chopped onions to the hot oil.

4. Stir fry the onions over gentle, low heat for 10 minutes until soft and lightly browned.

5. Add the garlic and ginger and fry with the onions for 1 more minute.

6. Next, add the chopped tomatoes to the pan, still keeping the heat on low.

7. Cook the tomatoes for around 8 minutes, until the sauce has reduced significantly and a little oil starts to pool on top of the tomatoes (please see the close-up photo above as reference).

8. Stir in the red chilli powder, turmeric powder, garam masala, ground coriander and cumin powder. Cook for 30 seconds, still over a low flame.

9. Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.

10. Stir in the full-fat yogurt, salt and black pepper. Check the water level, adding about 120ml but adjust this according to your situation. If the curry looks very dry, add a little more, if it looks saucy, add less.

11. Tightly seal the pot with its lid and cook the curry for 18-20 minutes until the sauce has reduced and the chicken is soft and cooked through. Stir the curry at frequent intervals to ensure it’s not sticking to the bottom and sides.

12. Check the water level every 5 minutes or so and add more if it looks dry. If there is too much liquid, remove the lid and cook the curry uncovered for the remainder of the time.

13. Add the fresh cream and fenugreek leaves. As you sprinkle in the fenugreek leaves, gently rub them between your fingers to help release more of their flavour. Cook uncovered for 4 additional minutes.

14. Stir in the chopped fresh coriander and desiccated coconut, if you are using it.

15. Allow the curry to rest for 5-10 minutes before serving. It allows the flavours to meld.

16. Serve hot with your favourite rice, hot naans, flatbread or chapati.

What sides to serve with Chicken Handi

• Steamed basmati rice, coconut rice, yellow rice or Peshwari naan to soak up the rich sauce.

• Raita or cucumber slices to cool the palate.

• Roasted cauliflower or okra as a vegetable side.

• Poppadoms or pakoras for crunch.

• Mango chutney, lime wedges or pickled vegetables.

• Flatbreads or chapatis as bread alternatives.

• Cold tomato and onion chutney.

• Indian mint sauce.

Drink suggestions

• Mango lassi to tame spicy heat.

• Indian beers like Kingfisher or Cobra.

• Ginger ale or lemon soda for a refreshing fizz.

• Mango juice or pineapple juice.

• Iced coffee or masala chai chilled.

• Sparkling water with lime or a squeeze of lemon juice.

Storage

Chicken Handi will keep in an airtight container in the fridge for 3-4 days. Be sure to cool the curry completely first to prevent bacteria growth. The flavours will continue developing as they sit.

Reheating

Reheat Chicken Handi in the microwave or on the stovetop over medium-low heat. For the stove, stir occasionally until piping hot. For the microwave, cover and heat in 30-second intervals until hot, stirring between. Check for the desired consistency and adjust by adding water if needed.

Freezing

To freeze, portion chicken handi into freezer-safe, airtight containers, leaving 1-inch headspace. Seal and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Add a splash of water when reheating if the curry seems too thick.

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Nepalese chicken curry – Our most popular curry recipe!

Oven-baked Pasanda curry

Creamy butter bean curry

Aromatic beef curry with coconut milk

Easy South African Bobotie

Quick Chicken Kahari

Curry noodle salad

Or read all about Spices here!