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What is chicken handi?
Handi chicken or murgh handi is a traditional and classic North Indian and Pakistani curry prepared by slow-cooking chicken (bone-in or boneless) in a copper vessel or earthen clay pot, known as a handi. So basically, Chicken Handi translates to chicken in a clay pot. Chicken handi is made with aromatic spices, yogurt, cashews, and onion tomato gravy, giving it a distinct flavor and aroma. While making it at home, use a regular pot or pan instead of a traditional clay pot.
Why you’ll love this recipe?
Ingredients
I have used simple ingredients from my pantry to make this handi chicken. For the marination: Use bone-in or boneless chicken thighs and drumsticks and marinate them with yogurt, lemon juice, and ginger-garlic paste. This makes your meat tender and enhances its flavor. Spices and nuts: Aromatic spices like bay leaf, cardamom, cinnamon, peppercorns, and cumin seeds are used. I love adding cashews to my recipe as it enhances the dish’s creaminess and sweetness. Onion: Makes the gravy creamy and thick and also sweetens the curry. Tomato: Gives a subtle tangy flavor and adds color to the dish. Ginger, garlic, and green chilies: Use fresh ginger, garlic, and green chilies for best results. Spice powders: Simple spice powders like turmeric, red chile, and coriander is sufficient. Herbs: I love to add freshly chopped coriander leaves at the end. You can also add some crushed kasuri methi if desired. Oil: I use coconut oil or other neutral flavor oil for cooking. You can also combine the oil with ghee or butter to make it rich. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Pro Tips
Marinate the chicken for at least 30 minutes. This will make your chicken tender and add a ton of flavor. Make sure to saute the onions until golden in color. Instead of canned or store-bought paste, use fresh ginger, garlic, and tomatoes. You can skip the almonds and add only cashews or vice versa.
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