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Handiہانڈیاردو
Karahi & handi

Chicken Handi Recipe

چکن ہانڈی بنانے کا طریقہ

Boneless chicken simmered in a golden onion, tomato and yogurt masala, finished with cream and kasuri methi for a rich, smooth handi gravy.
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Illustration of Chicken Handi

Prep

20 min

Cook

40 min

Total

1 hr

Serves

4

Difficulty

Easy

Spice

Medium hot

Handi is named after the round-bellied clay or metal pot it is cooked in, and the restaurant version in Pakistan is almost always boneless chicken in a creamy masala. Unlike karahi, it starts with onions fried golden and uses yogurt, so the gravy is deeper and smoother. A spoon of kasuri methi and a little cream at the end give it the familiar dhaba-handi taste.

Ingredients

4 servings

For 4 servings

Measures

To finish

Method

  1. Heat the oil in a handi or heavy pot on medium heat. Fry the sliced onions, stirring often, until evenly golden brown.

    ⏱ 10 min

  2. Add the ginger-garlic paste and fry for 1 minute, then add the chicken and fry on high heat until it turns white.

    ⏱ 5 min

  3. Add the tomatoes, salt, red chilli powder, Kashmiri chilli, turmeric, coriander and cumin. Cook on medium heat, stirring and mashing, until the tomatoes break down.

    ⏱ 6 min

  4. Lower the heat and stir in the whisked yogurt. Bhuno on medium heat until the yogurt is absorbed and oil starts to separate at the edges.

    ⏱ 6 min

  5. Add the water, cover and simmer on low heat until the chicken is tender and the gravy has thickened.

    ⏱ 10 min

  6. Stir in the cream, kasuri methi, garam masala and green chillies. Cover and leave on the lowest heat for 3 minutes (dum).

    ⏱ 3 min

  7. Scatter the coriander and serve in the handi.

Tips for the best result

  • For a smoother restaurant gravy, blend the fried onions with the yogurt before adding them, instead of leaving them sliced.
  • Chicken thigh stays juicier than breast in a gravy; if you use breast, cut the simmering time to 6 minutes.
  • A clay handi gives a gentle, even heat. Soak a new clay pot in water overnight before its first use so it does not crack.

Common mistakes

  • Pulling the onions off the heat while still pale. Under-fried onions make a sweet, raw-tasting gravy.
  • Overcooking boneless chicken. It needs only 10 to 15 minutes in total; longer and it turns stringy.

How to serve

Serve hot with naan, roghni naan or plain rice, with kachumar salad on the side.

Storing and reheating

Keeps 2 days in the fridge. Reheat on low heat with a splash of water; freezing is possible for 1 month, though the cream may separate slightly.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
620kcal
Protein
47g
Fat
41g
Carbs
15g
Fibre
3.1g
Sodium
850mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 235

Whole dish ≈ Rs 935 · 93% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Chicken Handi: questions people ask

What is the difference between chicken handi and chicken karahi?

Handi starts with fried onions and uses yogurt and cream, giving a smooth, rich gravy. Karahi is cooked fast in tomatoes on high heat and stays drier and sharper.

Can I make chicken handi with bone-in chicken?

Yes. Use 1 kg of small bone-in pieces and simmer for about 20 minutes in step 5 instead of 10.

Serve it with, and similar recipes

All karahi and handi recipes

Read this recipe in Urdu: چکن ہانڈی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/chicken-handi · Handi, DanixSoft