Restaurant Style Chicken Handi

Restaurant Style Chicken Handi

This is a Restaurant Style Chicken Handi recipe which is flavorful, easy and quick. It consists of a smooth creamy gravy, as any handi recipe should have, and it tastes amazing! Impress your family (or just your taste buds!) with this truly mouthwatering Chicken Handi.

restaurant style chicken handi

My family loves to order chicken handi at restaurants, and even though each restaurant offers a very different type of handi, they can all be quite tasty.

What is chicken handi?

Originally, ‘handi’ was the earthenware (clay) or metal pot (copper) used in Indian subcontinent. But now, it has become the name of a chicken gravy dish, most often made with boneless chicken. However, it can be cooked with whole chicken pieces as well. These traditional claypot handis are mostly used in Pakistani, North Indian and Bangladeshi cousines. Restaurants and dhabas may just serve them in this claypot even if they do not actually cook in it.

Types of Handi

Well, handi has evolved. From varieties of chicken handis, you can even switch around the protein source. Meaning mutton and paneer handis are all the rage now.

Chicken Handi

Paneer handi

Mutton handi

Mughlai chicken handi

Makhni Chicken Handi

Paneer reshmi handi (You must have heard of the oh-so-famous Kolachi handi in Karachi!)

Handi Cookware

You can make this restaurant style chicken handi in the actual handi pot but I use a nonstick pot or pan. While the traditional handi claypot gives a wonderful aroma, food tends to stick to the pot so you have to be a lot more careful. Among the pros is that chicken handi stays piping hot in it.

Preparation of Restaurant Style Chicken Handi

There’s a whole variety of chicken handi recipes now and you can’t really pinpoint a type as ‘traditional and original’. Some use onions only, some tomatoes, some yogurt and some a mix of any of the above mentioned.

This recipe of chicken handi uses a mix of onion, tomatoes and yogurt. Boneless chicken handis are usually made at high flame, and tend to be rich and creamy.

Ingredients of Restaurant Style Chicken Handi

Oil, Butter or Ghee – While I used oil in this recipe of chicken handi, you can use butter or ghee instead for added richness and flavor.

Chicken Boneless – I used tender chicken breasts for this recipe, which I find works best.

Tomatoes– I wouldn’t really call it handi if it did not have tomatoes. I love the reddish color it provides to the dish, that seems signature to any handi recipe.

Onions– Onions provide extra gravy and who doesn’t love some extra gravy.

Ginger garlic Paste– Do I really have to say anything here? A must in all homemade desi recipes. Feel free to add freshly chopped ginger and garlic for an extra kick.

Spices – Add salt to taste. I prefer to use kashmiri red chili powder because I love the color it creates but you can definitely use regular red chili powder. Then the usuals: turmeric, all-spice powder, roasted and crushed cumin and coriander seeds.

Dried Fenugreek leaves: This is my personal favorite and a must add to any handi recipe. Crush it between your hands before use!

Yogurt, thick cream and cream cheese spread- These add richness and each it’s own flavor but you don’t have to put all of these. For the cream cheese spread, the puck one is my favorite! Some recipes use nut paste such as cashews to provide that rich creamy goodness.

Green chilies– I used the non-spicy green chilies here just for the aroma. If your family is a fan of spicy food, use a mix of both types of green chilies.

How to make Restaurant Style Chicken Handi

Here are the directions to make this easy and quick chicken handi.

  • Start by frying the chicken on high flame and keep aside.
  • Heat oil, cook sliced onions but do not brown them. Transfer to a blender and blend. Transfer the blended onions back in the pot and add ginger garlic paste and saute for 2 minutes.
  • Now add the tomatoes, salt, kashmiri red chili powder, turmeric powder, and crushed coriander and cumin seeds. Continue cooking on high flame till oil comes up.
  • Then add chicken and yogurt and keep mixing for 3 minutes.
  • Finally. mix in dried fenugreek leaves, green chilis, cream and cream cheese.
  • Sprinkle all-spice powder.
  • Garnish with sliced ginger and green chilies.
  • Serve hot.

How do I serve Restaurant Style Chicken Handi?

You can serve chicken handi with hot tandoori roti, naan, parathas or even steamed rice.

What’s stopping you from making this hearty, delicious meal? Here goes my favorite recipe of restaurant style chicken handi.

restaurant style chicken handi

Restaurant Style Chicken Handi

The Ovenist
A delicious Restaurant Style Chicken Handi which is flavorful, easy and quick. Consisting of a smooth creamy gravy, as any handi recipe should be, and it tastes amazing! Impress your family (or just your taste buds!) with this truly mouthwatering Chicken Handi.
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Asian, Pakistani

Ingredients
  

  • 1/4 cup Oil (I use canola)
  • 780 grams Chicken boneless
  • 3/4 cup Oil (I use canola)
  • 4 Medium Tomatoes (blended)
  • 2 Onions (sliced)
  • 2 tbsp Ginger Garlic Paste
  • 1 tsp Salt (or to taste)
  • 1 tsp Red chilli powder heaped
  • 1/2 tsp Turmeric Don't heap!
  • 3/4 tsp All-spice powder (garam masala)
  • 2 tbsp Crushed & roasted coriander seeds
  • 2 tbsp Crushed & roasted cumin
  • 1 tsp Dried fenugreek leaves (Kasoori methi)
  • 4 tbsp Yogurt Whisk well before adding
  • 125 ml Thick Cream (8 tablespoons)
  • 2 tbsp Cheese spread
  • 4 Green chilies (halved lengthwise)
  • Garnish: Sliced ginger and green chilies

Instructions
 

  • Heat 1/4 cup oil in a wok. On high flame, fry chicken boneless pieces with some sprinkled salt for 5 minutes. Remove to plate and keep aside.
  • Heat oil, cook sliced onions but do not brown them. Transfer to a blender and blend. Transfer the blended onions back in the pot and add ginger garlic paste and saute for 2 minutes.
  • Now add the tomatoes, salt, kashmiri red chili powder, turmeric powder, and crushed coriander and cumin seeds. Continue cooking on high flame till oil comes up.
  • Then add chicken and yogurt and keep mixing for 3 minutes.
  • Finally. mix in dried fenugreek leaves, green chilis, cream and cream cheese.
  • Sprinkle all-spice powder.
  • Garnish with ginger and green chilies.
  • Serve hot with tandoori roti, nan, parathas or even steamed rice!
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Did you try this recipe?

I would love to know how it turned out for you! Leave a comment below and post a picture on Instagram with the hashtag #theovenist.

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