During my recent travels to Islamabad, Gilgit, and Skardu, I had the pleasure of enjoying boneless chicken handi at several Pakistani restaurants. The stunning landscapes were matched only by the delicious food. Now, I’m excited to recreate this delightful dish at home!
What is Chicken Handi?
Chicken Handi is a beloved dish in both India and Pakistan, traditionally prepared in an earthen clay pot. The dish features tender chicken that is slow-cooked in a rich tomato and onion base over low heat, resulting in juicy, flavorful meat. The thick, aromatic sauce is best enjoyed with hot naan or jeera rice.
There are numerous variations of chicken handi, which can be made using either boneless or bone-in chicken. For this recipe, I’ll be using boneless chicken thighs and a heavy-bottomed pan, as I don’t have a traditional handi pot.
How to Prepare Chicken Handi
Let’s begin with the ingredients, followed by the cooking process, and conclude with some related Indian and Pakistani recipes for you to explore.
Main Ingredients for Chicken Handi
- Chicken: Thigh meat is preferred for its tenderness. If using chicken breast, be cautious not to cook it over high heat to avoid toughness. You can choose between bone-in or boneless chicken based on your preference.
- Spices: The spices used in this recipe are staples in Indian and Pakistani cuisine. If you regularly cook Indian food, you likely have most of these spices on hand. I recommend using freshly ground spices, but pre-made options are also available in some grocery stores.
- Yogurt/Cream/Almond Paste: Yogurt and cream are commonly used to thicken the gravy. Alternatively, almond or cashew paste can be used. While I enjoyed a version made with almond paste in Chilas, I opted for fresh cream in this recipe for convenience.
- Kasuri Methi: Dried fenugreek leaves add a robust aroma. If difficult to find, check your local Indian grocery store.
- Tomato Paste: While fresh tomatoes are essential, adding tomato paste enhances the flavor and color of the dish.
Cooking Process
1. Season the Chicken
Begin by cutting the boneless chicken thighs into bite-sized pieces. Season with crushed black pepper and salt, then set aside to marinate for 30 minutes. This step ensures the chicken retains some saltiness even after slow cooking.
2. Fry the Onion, Ginger, and Garlic
- Heat oil in the pan, preferably using ghee for enhanced flavor.
- Add cumin seeds and fry over low heat until aromatic.
- Introduce chopped onions and fry for about 4-5 minutes until golden brown. Add finely chopped ginger and garlic halfway through the frying process.
Tip: Finely chopped onions create a smoother gravy. For larger batches, consider using a food processor.
3. Cook the Chicken with Spices
- Add the marinated chicken to the pan and cook until the color changes.
- Incorporate turmeric powder, red chili powder, and coriander powder, mixing well.
- Add chopped tomatoes and tomato paste, cooking until the oil separates from the masala.
- Stir in yogurt and cook until the oil separates again.
- Add water and green chilies, then simmer for 10 minutes with the lid on over low heat.
Note: Traditionally, chicken handi is cooked in a sealed earthen pot, but a heavy-bottomed pan with a tight lid works just as well.
4. The Finishing Touch
- Once the chicken is tender and the gravy thickens, remove the lid and add kasuri methi and garam masala powder.
- Mix in fresh cream for a rich texture, or substitute with cashew or almond paste.
- Garnish with chopped coriander and serve with green chilies.
Storage: This creamy chicken handi can be stored in an airtight container in the fridge for up to three days or frozen for up to two months.
Related Recipes
If you enjoyed this restaurant-style chicken handi, consider trying these other delicious Indian dishes:
- Hot and Sour Chicken Soup: A popular dish from Pakistan, with a recipe available on my blog.
- Dum Aloo: A flavorful vegetarian curry made with a variety of aromatic spices.
