Chicken Handi
چکن ہانڈی
Chicken handi is the creamy, mild-but-rich curry of Lahore's restaurants and food streets, usually brought to the table in a small clay with a swirl of cream on top. Boneless chicken is cooked in a well-fried onion, tomato and yogurt masala, and the cream, butter and go in only at the end. Adding the cream on low heat, after the is done, is what keeps the gravy smooth instead of split.
- ⏱ Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Heat the oil in a over medium heat and fry the onions for 8–10 minutes, stirring, until soft and light golden.
Turn the heat to high, add the chicken and the ginger and garlic paste, and fry for 5–6 minutes until the chicken turns white on all sides.
Add the tomatoes, chili powder, chili flakes, coriander powder, cumin powder, turmeric and salt. Cover for 3–4 minutes to soften the tomatoes, then uncover and do the on medium-high heat for 5–6 minutes until they break down.
Lower the heat, stir in the yogurt, then raise it to medium and keep frying for 5–6 minutes, stirring, until the masala is thick and the oil separates.
Add half a cup of hot water, cover and simmer on low heat for 8–10 minutes, until the chicken is cooked through and tender.
Keep the heat on low. Stir in the cream, butter, crushed kasuri methi, garam masala, green chilies and half the ginger. Simmer gently for 3–5 minutes, without boiling, until the gravy turns pale and silky.
Turn off the heat. Drizzle over a little cream, scatter the rest of the ginger and the coriander, and serve hot with naan.
Kitchen notes
Never let the handi boil after the cream goes in. High heat splits the cream and leaves an oily, grainy gravy.
Boneless thigh stays juicier than breast. If you use breast, cut the covered cooking to 5–6 minutes.
Crush the kasuri methi between your palms as you add it. It releases the aroma that makes handi taste like the restaurant version.
Lahore’s creamy favourite
Chicken handi became a restaurant staple in Lahore and spread from there to dhabas and home kitchens across Pakistan. The name comes from the , the deep clay pot it is traditionally cooked and served in. Compared with a karahi, handi is softer and more indulgent: more gravy, more cream, less sourness, and gentle heat from green chilies and fresh ginger rather than a lot of red chili.
The order of things
A good handi is built in layers. First the onions are fried until golden, which gives the gravy its sweetness and body. Then the chicken is sealed with ginger and garlic, and the tomatoes and spices go through a proper . The yogurt comes next, added on low heat so it doesn’t split, and is fried until the oil separates.
Only after the chicken is cooked through does the dairy go in. Cream and butter are added on low heat and never boiled; they turn the red masala into a pale, silky gravy. , crushed between the palms, adds the slightly bitter, savoury aroma that people recognise from restaurant handis.
Variations
- Bone-in handi: use 1 kg bone-in chicken and add 10 minutes to the covered cooking.
- Makhni handi: blend the tomatoes to a purée and add a teaspoon of sugar for a smoother, sweeter gravy.
- Charcoal smoke: give it a at the end with a hot coal and a drop of ghee.
Storing and serving
Chicken handi keeps for 2 days in the fridge. Reheat it gently on low heat with a splash of milk or water; don’t boil it, or the cream may split. Serve with naan, garlic naan or roghni naan, and add fresh ginger and coriander after reheating.
Questions people ask
Do I need a clay handi to make this?
No. Any heavy pot works for cooking. A clay handi is mostly for serving, and it keeps the dish warm at the table. If you cook in clay, keep the heat low and never put it on high flame empty.
What can I use instead of fresh cream?
Packaged cream (tetra pack) works fine. For a lighter version, use 1/4 cup of extra yogurt plus 2 tablespoons of milk powder whisked in, added on low heat.
How is chicken handi different from chicken karahi?
Karahi is cooked fast in tomatoes with no onions, yogurt or cream, and stays sharp and tangy. Handi uses onions and yogurt and is finished with cream and butter, so it is milder, richer and has more gravy.
Nutrition (estimate, per serving)
- Calories
- 470
- Protein
- 36 g
- Fat
- 32 g
- Carbs
- 11 g
