By Kiran Asif


Chicken handi is a very famous dish. Handi means a clay pot and traditionally chicken was cooked in that. Its creamy gravy keeps the tender morsels of chicken succulent and juicy. We love to eat it with naans but it is equally delicious with plain steamed rice. Its a quick cooking dish made with boneless chicken breast. I have used chicken with bones but by all means you can replace it with boneless chicken meat. Here is how the recipes goes:


Chicken 2 lbs

Onion 1 medium

Tomatoes 2 medium

Ginger 2 inch pieces cut in julienne

Ghee 4 tbsp

Salt to taste

Paprika 1 tsp

Sugar 1/2 tbsp

Dried fenugreek 1 tbsp rubbed

Red chili powder 1/2 tsp

Cream 10 % 1 1/2 -2 cups


  1. Peel the onion and chop roughly. Peel the tomatoes and chop. Put onion and tomatoes in a pot and add one cup of water. Once it comes to a boil, reduce the heat and cover. Cook till onion and tomatoes have tenderized. Evaporate as much moisture as possible and blend together into a fine paste.
  2. Heat ghee in a pan and add chicken. Sprinkle salt and fry till it changes colour, you dont need to brown it. Adjust the temp to avoid steam gathering into the pot and chicken ending into soup.
  3. Add a couple of table spoons of onion/tomato paste and fry till no moisture is left. Add half of the ginger, fenugreek leaves, red chili powder and paprika.
  4. Repeat step 3 until all the paste and ginger is been used.
  5. Add sugar and cream. Bring to a boil. Lower the heat to minimum and cover till chicken is completely cooked. Taste for salt. Add some water or cream to adjust the desired consistency of the gravy.
  6. Serve hot with rice or naan.

About the Author

Kiran Asif was born and raised in Pakistan. Teacher by profession and a food blogger by passion. Working very hard to keep our plates healthy, chemical and preservative free in this challenging time. Trying to raise two energetic kids while making healthy choices in all aspects of life. She runs a blog.

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