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Boneless Chicken Handi Recipe – Creamy, Spicy, and Utterly Comforting

Boneless Chicken Handi is a beloved dish in South Asian cuisine, particularly in Pakistani and North Indian households. The word "Handi" refers to a traditional clay pot used for slow cooking, imparting depth and smokiness to the dish. Over time, this heritage recipe evolved from roadside dhabas to gourmet restaurant menus, offering comfort with every spoonful of its luscious, creamy, and spicy curry. Its popularity lies in the perfect blend of tender boneless chicken, aromatic spices, and a luxurious gravy that clings to your palate.

Essential Ingredients for the Ultimate Chicken Handi

Here is a complete list of ingredients you’ll need to recreate the magic of this restaurant-style boneless chicken handi at home:

  • 600 grams boneless chicken thighs (you may substitute with chicken breast if preferred)

  • ½ cup thick yogurt

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon Kashmiri red chili powder (for vibrant color)

  • 1 teaspoon red chili powder (adjust to spice preference)

  • 1 teaspoon roasted, crushed cumin seeds

  • ¼ teaspoon turmeric powder

  • ½ teaspoon coriander powder

  • 1 medium-sized onion

  • 2–3 tablespoons water (for onion paste)

  • ¼ cup cooking oil

  • 2 tablespoons butter

  • 1 teaspoon crushed almond powder

  • 3 medium tomatoes, pureed

  • 4–5 green chilies

  • 2 tablespoons tomato paste

  • ½ teaspoon crushed black pepper

  • ½ cup fresh full-fat milk

  • 100 grams heavy cream

  • ½ teaspoon garam masala (crushed allspice)

  • Green chili slices and julienned ginger for garnish

  • Fresh coriander leaves (optional but recommended

Step-by-Step Instructions to Make Boneless Chicken Handi

1. Marinate the Chicken – Let the Flavors Soak In

In a mixing bowl, combine the following:

  • Boneless chicken pieces

  • Yogurt

  • Ginger-garlic paste

  • Salt

  • Kashmiri red chili powder

  • Red chili powder

  • Roasted crushed cumin

  • Turmeric powder

  • Coriander powder

Mix thoroughly, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes. This step helps tenderize the meat and enhances the depth of flavor during cooking.

2. Prepare Onion Paste – A Silky Base for the Gravy

Peel and roughly chop 1 medium-sized onion, blend it with 2–3 tablespoons of water until a smooth paste forms. This onion puree gives the handi a velvety, rich texture without graininess.

3. Sauté and Build the Flavor Base

In a heavy-bottomed pot or traditional handi, heat ¼ cup oil and 2 tablespoons of butter over medium heat. Once hot, add the onion paste and sauté it, stirring occasionally, until the color changes slightly and the raw smell disappears.

Next, add the marinated chicken. Fry on medium-high heat for 6–8 minutes until the chicken begins to brown and oil starts separating from the masala.

Cover the pot with a lid and let it simmer on medium heat for 5–7 minutes. This allows the chicken to cook thoroughly and absorb all the spices. Make sure any excess liquid is reduced.

4. Enrich the Curry – Add Tomato and Almond Essence

Now it’s time to layer in the richness. Add:

  • 1 teaspoon almond powder

  • Fresh tomato puree made from 3 tomatoes blended with 4–5 green chilies

  • 2 tablespoons tomato paste for a deep tomato base

Stir well and cook uncovered for another 5–7 minutes until the mixture thickens and the oil begins to separate from the sides of the pot. This step intensifies the tomato base and builds the body of the curry.

5. Creamy Fusion – The Signature Handi Gravy

Lower the heat and gently pour in:

  • ½ cup fresh milk

  • 100 grams of heavy cream

Mix gently to prevent curdling. Simmer the curry for 3–4 minutes, allowing the milk and cream to integrate and transform the dish into a rich, silky handi-style curry.

Now add:

  • ½ teaspoon garam masala

  • Crushed black pepper

  • Sliced green chilies

  • Julienned ginger

Simmer for 1–2 more minutes until everything blends beautifully. The aroma will now be irresistible.

6. Garnish and Serve – The Grand Finale

Finish your masterpiece by garnishing with:

  • Freshly chopped coriander (optional)

  • A few more green chili slices if you love the heat

  • Extra strips of ginger for that zesty edge

Serve hot with Tandoori Roti, Butter Naan, Garlic Naan, or Steamed Basmati Rice. The creamy texture and layered spices make it a meal you’ll return to again and again.

Pro Tips for Restaurant-Style Chicken Handi at Home

  • Use thigh meat instead of breast for more juicy and tender results.

  • Don’t skip almond powder — it adds a subtle nutty sweetness and thickness to the gravy.

  • Tomato paste + fresh puree = perfect tanginess and vibrant color.

  • Slow cooking in butter and oil enhances depth; don’t rush the sautéing.

  • Use a clay handi or deep pan with a tight lid to retain moisture and flavor during simmering.


Conclusion – A Celebration of Flavors

This Boneless Chicken Handi recipe blends tradition, flavor, and modern ease into a dish that’s both nostalgic and restaurant-worthy. Whether you’re preparing it for your family or impressing guests at a dinner party, this rich and creamy chicken handi never fails to delight.

Enjoy the aroma, savor the flavor, and embrace the warmth of home-cooked excellence.

If you want to try more Recipes just visit  KhanaFlavor with Ayeshazaib


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