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Bird's-eye view of chicken pieces in creamy tomato sauce, topped with yogurt swirl, fresh coriander, and kasuri methi.

Chicken Handi Recipe

Marinated chicken slow-cooked in a spiced yogurt-tomato gravy with cream and fenugreek, served with naan or rice.
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Prep Time 10 minutes
Cook Time 5 hours 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 330 kcal

Ingredients
  

  • 1 lb 1.6 oz boneless chicken (bone-in also works) 500 g
  • 1/2 tsp black pepper powder
  • salt to taste
  • 1/2 cup thick yogurt/curd
  • 2 tbsp oil
  • 4 cloves
  • 2 green cardamom pods
  • 1-inch cinnamon stick
  • 2 onions, finely chopped
  • 2 tsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp red chili powder
  • 4 tomatoes, pureed (or canned tomatoes)
  • 1/4 cup fresh cream
  • 1/2 tsp garam masala powder
  • 2 green chilies, slit
  • 2-3 tbsp finely chopped coriander leaves
  • 1 tsp Kasuri methi (dried fenugreek leaves)

Instructions
 

  • Marinate Chicken:

    In a bowl, mix chicken with salt, pepper, and yogurt. Let it marinate for 30 minutes.

  • Temper Spices:

    Warm oil in a wok or pan over medium-low heat. Add cloves, cardamom, and cinnamon; cook until aromatic.

  • Sauté Onions:

    Add onions and cook over medium heat until golden. Stir in ginger-garlic paste and sauté for 2 minutes, stirring constantly.

  • Add Spices:

    Add turmeric, cumin, coriander, and red chili powder. Sauté for 1 minute.

  • Cook Tomato Puree:

    Pour in tomato puree and cook over medium heat until the masala separates oil at the edges.

  • Cook Chicken:

    Add marinated chicken along with any leftover marinade. Stir and cook until chicken changes from pink to white.

  • Simmer Curry:

    Pour in water to reach desired consistency. Cover and simmer on low heat for 15-20 minutes until chicken is fully cooked; oil will surface.

  • Adjust Seasoning:

    Check seasoning and add more salt if needed.

  • Finish with Cream:

    Mix in cream, garam masala, green chilies, coriander leaves, and Kasuri methi. Cover and cook on low heat for 2-3 minutes to meld flavors.

  • Serve Dish:

    Take off heat. Serve with naan, tandoori roti, or steamed rice, accompanied by sliced onions, lime wedges, and raita.
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