An epicurean adventure to: India
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.
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Fast facts - India
| Location | India is located in South Asia and shares its borders with several countries including Pakistan, China, Nepal, Bhutan, Bangladesh and Myanmar. |
| Capital | New Delhi. |
| Language | India is a diverse country with numerous languages spoken across its regions. Hindi and English are the official languages of the Indian government, but there are also 21 officially recognized regional languages, including Bengali, Telugu, Marathi, Tamil, Urdu, Gujarati and many more. |
| Population | Circa 1.3 billion people. |
| Trivia | On 11 July 2016, India achieved a Guinness World Record by planting a astonishing 50 million trees in just 24 hours! This enormous effort underscored India's dedication to mitigating climate change, enhancing air quality, curbing soil erosion and preserving wildlife habitats through extensive reforestation. The initiative, which garnered widespread attention, served as a powerful example of the potential for collaborative actions to address urgent environmental issues. |
What's to love about this recipe
- Quick preparation: Takes less than an hour to make from start to finish, making it a perfect choice for busy weeknight dinners.
- Easy-to-follow instructions: The recipe comes with step-by-step instructions, accompanied by helpful photos, making it accessible even for novice cooks.
- Customisable heat: A medium heat level that can be adjusted to your personal taste.
- Comfort food: This restaurant-style Chicken Handi is the ultimate comfort food, perfect for warming up on a cold night or whenever you're craving a hearty, satisfying meal.
- Impressive flavours: Despite its straightforward preparation, this curry boasts complex and deeply satisfying flavours.
- Minimal cleanup: Being a one-pot recipe, you'll have fewer dishes to wash, which is always a plus!
- Leftover Potential: Any leftovers can be enjoyed the next day, and like many curries, the flavours tend to deepen and improve over time.
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
- 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.
- Dice the onion.
- If you're using fresh garlic and ginger, prepare them now.
- Cut the chicken into large bite-sized chunks.
- Split the two chillies lengthwise and scrape out all of the seeds.
- Chop the fresh coriander leaves.
Making the curry
- Heat the cooking oil in a large heavy-based pot over medium-high heat.
- 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.
- Add the chopped onions to the hot oil.
- Stir fry the onions over gentle, low heat for 10 minutes until soft and lightly browned.
- Add the garlic and ginger and fry with the onions for 1 more minute.
- Next, add the chopped tomatoes to the pan, still keeping the heat on low.
- 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).
- Stir in the red chilli powder, turmeric powder, garam masala, ground coriander and cumin powder. Cook for 30 seconds, still over a low flame.
- Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.
- 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.
- 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.
- 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.
- 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.
- Stir in the chopped fresh coriander and desiccated coconut, if you are using it.
- Allow the curry to rest for 5-10 minutes before serving. It allows the flavours to meld.
- Serve hot with your favourite rice, hot naans, flatbread or chapati.
Top tips
Measure the spices accurately
Ensuring your spices are spot on is a must, so be a little patient and use a knife to level them off for that perfect measure. Being too generous or too frugal with spices could lead to some surprising and usually unwanted flavour twists!
Use low, gentle heat
If you're cooking Chicken Handi in a cast iron pot, keep the heat setting low for most of the cooking to prevent burning on the bottom. These heavy pots retain heat beautifully so you don't need a too high flame.
A low gentle simmer is ideal both to develop flavours slowly and avoid scalding or sticking.
Keep an eye on the liquid level
Watch the curry's liquid carefully and add more water when necessary. The right amount can change depending on your pot's size, what it's made of and how hot the flame is.
If the curry seems too watery, remove the lid and cook without it to get rid of extra liquid. Having the right amount of liquid is important for tender chicken and a saucy curry.
Brown the onions thoroughly
Take the time to fry the onions over low heat until lightly brown and soft. This deepens their flavour tremendously and builds the base for the curry. Don't rush through this aromatic step.
Allow resting time
After cooking, let the chicken Handi rest for 5-10 minutes off the heat. This resting period allows the complex flavours to fully develop and meld before serving.
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 or strawberry 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.
More curry recipes you might enjoy
Nepalese chicken curry - Our most popular curry recipe!
Aromatic beef curry with coconut milk
Or read all about Spices here!
FAQ
Chicken Handi and Butter Chicken are similar in that they both feature chicken cooked in a creamy tomato-based sauce with aromatic spices. However, there are distinct differences.
Chicken Handi is known for its clay pot cooking method, which imparts a unique flavour. Butter Chicken, on the other hand, is renowned for its rich, buttery, and slightly sweet sauce.
The term "Chicken Handi" essentially means "chicken cooked in a clay pot". This dish has a traditional preparation method, typically involving a terracotta pot, which adds a distinctive flavour to the curry.
Add more cream or enjoy a big dollop of cooling yoghurt on top of your curry.
Recipe
Chicken Handi
Equipment
- 1 large heavy-based lidded pot - like cast iron or enamel
Ingredients
- 3 tablespoons oil - like vegetable or sunflower oil
- 1 teaspoon cumin seeds
- 1 large onion - chopped, about 150g
- 1 tablespoon garlic - minced or very finely chopped, can also use paste
- 1 tablespoon ginger - grated, can also use paste
- 400 grams chopped tomato - or 1 x 400g tin of chopped tomato
- ½ teaspoon red chilli powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 tablespoon sugar
- 650 grams boneless chicken - like thigh or breast, diced into chunks
- 2 green chillies - slit lengthways, seeds removed
- 100 grams full fat plain yoghurt - like full fat Greek yoghurt
- 120 millilitre water - adjust quantity as needed
- 1 teaspoon salt - or to taste
- few good grinds black pepper
- 3 tablespoons double cream
- 1 teaspoon fenugreek leaves (methi leaves)
- handful fresh coriander - roughly chopped
- 1-2 tablespoons desiccated coconut (optional)
Instructions
Prepping
- Measuring out all the ingredients beforehand makes cooking easier and more enjoyable, especially the spices.The chilli powder, turmeric, garam masala, ground coriander and ground cumin all can be measured together into one small bowl since they will be added to the curry at the same time.
- Dice the onion. Set aside.
- If you're using fresh garlic and ginger, prepare them now. Set aside.
- Cut the chicken into large bite-sized chunks. Set aside.
- Split the two chillies lengthwise and scrape out all of the seeds. Set aside.
- Chop the fresh coriander. Set aside.
Make the curry
- Heat the oil in a large heavy-based pot over medium-high heat.3 tablespoons oil
- 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.1 teaspoon cumin seeds
- Add the chopped onion to the hot oil.1 large onion
- Fry the onions over gentle, low heat for 10 minutes until soft and lightly browned.
- Add the garlic and ginger and fry with the onions for 1 more minute.1 tablespoon garlic, 1 tablespoon ginger
- Next, add the chopped tomatoes to the pan, still keeping the heat on low.400 grams chopped tomato
- Cook the tomatoes uncovered 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 in the blog post as reference).
- Stir in the chilli powder, turmeric, garam masala, ground coriander, ground cumin and sugar. Cook for 30 seconds, still over low heat.½ teaspoon red chilli powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon ground coriander, ½ teaspoon ground cumin, 1 tablespoon sugar
- Add the chicken pieces and halved chillies to the sauce. Stir to coat the chicken for 1 minute.650 grams boneless chicken, 2 green chillies
- Stir in the full fat yogurt, salt and 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.100 grams full fat plain yoghurt, 120 millilitre water, 1 teaspoon salt, few good grinds black pepper
- 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.
- 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.
- Add the double 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.3 tablespoons double cream, 1 teaspoon fenugreek leaves (methi leaves)
- Stir in the chopped fresh coriander and desiccated coconut, if you are using it.handful fresh coriander, 1-2 tablespoons desiccated coconut (optional)
- Allow the curry to rest for 5-10 minutes before serving. It allows the flavours to meld.
- Serve hot with your favourite rice, naan bread, flatbread or chapati.
Notes
Measure the spices accurately
Ensuring your spices are spot on is a must, so be a little patient and use a knife to level them off for that perfect measure. Being too generous or too frugal with spices could lead to some surprising and usually unwanted flavour twists!Use low, gentle heat
If you're cooking Chicken Handi in a cast iron pot, keep the heat setting low for most of the cooking to prevent burning on the bottom. These heavy pots retain heat beautifully so you don't need the heat too high. A low gentle simmer is ideal both to develop flavours slowly and avoid scalding or sticking.Keep an eye on the liquid level
Watch the curry's liquid carefully and add more water when necessary. The right amount can change depending on your pot's size, what it's made of and how hot the flame is. If the curry seems too watery, remove the lid and cook without it to get rid of extra liquid. Having the right amount of liquid is important for tender chicken and a saucy curry.Brown the onions thoroughly
Take the time to fry the onions over a low heat until lightly brown and soft. This deepens their flavour tremendously and builds the base for the curry. Don't rush through this aromatic step.Allow resting time
After cooking, let the chicken Handi rest for 5-10 minutes off the heat. This resting period allows the complex flavours to fully develop and meld before serving.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Mieke says
Made this delicious recipe today! Total succes with everybody.
It is very helpful that you repeat the amounts of the ingredients when explaining the method of cooking. No other website does this! Extremely handy! You don't have to scroll up and down the recipe while cooking! Definitely 5 star!
Maretha Corbett says
Hey Mieke!
Thank you so much for your kind words! We're really happy to hear that you enjoyed the Chicken Handi recipe.
We're glad you found it helpful that we repeat the ingredient amounts in the cooking instructions. Making cooking easier is what we're all about, and it's awesome to know it worked for you.
A big thanks for the 5-star rating!
Maretha x