This Chicken Handi or Handi Chicken recipe gives you delicious, creamy, restaurant-style flavors without requiring a traditional handi. Yogurt-marinated chicken is slow-simmered in a flavorful onion-tomato curry enriched with cream. Serve with roti, Jeera rice, or Naan for a delicious restaurant-style, family-friendly meal. Here’s how to make it with stepwise photos and a recipe video.
I have been making this chicken handi for years, fine-tuning it to get that perfect balance of creaminess and spice just like the handi curries served in restaurants. This restaurant-style chicken curry recipe delivers rich, creamy flavors and is cooked in a simple heavy-bottomed pan or kadai, making it easy for home cooks, and there’s no compromise in authentic flavors.
There are so many ways to make this handi curry, but this recipe has been my go-to for years and delivers North Indian restaurant flavors. It’s a family favorite, often requested for weekend dinners. Love Indian restaurant-style chicken curries? You may also like Dishoom's Chicken Ruby, Chicken Pathia, Butter Chicken, and Chicken Korma.
About This Handi Chicken Recipe
Chicken handi or Handi Chicken is a rich and creamy Mughlai dish made with tender chicken simmered in spiced tomato-based gravy on low heat. "Handi" refers to a traditional deep, wide-mouthed cooking vessel made from copper or clay.
Unlike quick stovetop chicken curry, I prefer slow-cooking my chicken handi to allow the spices to blend beautifully, making the curry richer and more aromatic. The chicken turns out soft and juicy, coated in a flavorful sauce. We love pairing this creamy handi chicken with garlic naan or soft fluffy rotis.
One of the reasons I love making chicken handi is that it tastes even better the next day. The flavors deepen overnight, making it a great make-ahead dish. Whether you’re meal prepping or planning a dinner party, just store it in the fridge and reheat with a splash of water or add cream for that fresh, restaurant-style taste.
You may also like these other popular chicken recipes from this website:
The secret to handi curry’s texture lies in the combination of ingredients. Finely chopped onions and tomato purée create a smooth curry base, and a touch of cream brings that restaurant-style richness. While the ingredients are very similar to those for chicken tikka masala, this handi chicken recipe has a much simpler preparation.
Chicken - You can use either boneless chicken or chicken with bones. I have used boneless chicken breast for this handi chicken recipe.
Yogurt - Use thick curd or yogurt for this recipe. It tenderizes the chicken and makes it soft.
Flavoring - I have used simple spices like pepper, salt, turmeric powder, cumin powder, coriander powder, and red chili powder.
Tomatoes- I have used fresh tomatoes, pureed in a blender/mixer. You can substitute it with canned tomatoes or use 1 tablespoon tomato paste.
Whole spices - For this restaurant-style handi curry, I am using cloves, green cardamom, and cinnamon. Adding whole spices to the tempering enhances the aroma and flavor of the curry. Skip if you do not have them.
Onion - I have used red onions for this recipe. You can substitute it with yellow onions.
Ginger-garlic paste - I have used homemade fresh ginger-garlic paste. You can also use store-bought paste.
Cream - I have used fresh cream to give restaurant-style richness and creamy texture to this handi curry.
Garam masala powder - You can purchase it from any Asian store or online.
Cilantro (Coriander Leaves) - It adds a fresh aroma to the curry. Skip if you do not have it.
Kasuri Methi (Dried fenugreek leaves) - Do not skip it. It adds a very nice aroma and flavor to this restaurant-style chicken handi recipe. Slightly roast the kasuri methi before adding it to the curry.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to Make Restaurant Style Chicken Handi (With Step-by-Step Photos)
Marinate The Chicken
1) In a mixing bowl, combine the chicken pieces with salt, pepper, and yogurt. Marinate for 30 minutes.
Making Murgh Handi
1) Heat 2 tablespoons of oil in a wok (kadai) or pan over medium-low heat. Once the oil is hot, add the whole spices and sauté until fragrant.
2) Next, add the onions and sauté over medium heat until golden brown. Add the ginger-garlic paste and sauté, stirring continuously, for 2 minutes.
3) Now, add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute.
4) Add the tomato puree. Cook over medium heat until the masala starts to leave oil from the sides.
5) Add the marinated chicken and any remaining marinade. Stir and cook until the color of the chicken changes from pink to white.
6) Add water to adjust the consistency of the handi curry. Cover with a lid and cook over low heat for 15-20 minutes or until the chicken is cooked through. This is the secret where the flavors develop on low heat and slow cooking.
7) The oil will rise to the surface, indicating the chicken curry is cooked. Taste the curry, and adjust the salt as needed.
8) Finally, stir in the cream, garam masala powder, green chilies, coriander leaves, and Kasuri methi. Cover and cook over low heat for 2-3 minutes to combine the flavors.
9) Remove from heat. Serve the chicken curry with naan, tandoori roti, or steamed rice. I always serve chicken handi with a side of sliced onions, lemon wedges, and a cooling raita.
Tips to Make the Best Chicken Handi
A cast iron kadai, dutch oven, or heavy-bottomed stainless steel pan works well because it retains heat and allows slow cooking, similar to a handi. Handi cooking is all about slow, even heat. If you're using a regular pan, cook on low heat for longer to develop deep flavors.
Use thick curd or yogurt to marinate the chicken. Yogurt tenderizes the chicken and makes the gravy thick and creamy.
The addition of cream and Kasuri methi towards the end of cooking takes this dish to the next level. Do not skip adding them.
You can adjust the heat of the curry by reducing the red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
Frequently Asked Questions
What is chicken handi?
The name “handi” refers to a deep, wide-mouthed cooking vessel made from copper or clay. Chicken Handi or Murgh Handi is a traditional recipe where the chicken is slow-cooked in a handi. The lid of the handi is sealed with dough, and the chicken is slow-cooked in its own juices.
What does handi curry taste like?
It is a mildly spicy chicken curry that tastes incredibly delicious. The curry is thick and creamy, and the chicken is velvety smooth, and it just melts in the mouth.
Is Handi chicken spicy?
It is mildly spicy gravy. You can adjust the spiciness by reducing the quantity of black pepper and red chili powder in the curry.
Is chicken handi the same as butter chicken?
No, Handi Chicken and Butter Chicken differ in flavor and preparation. Handi Chicken has a spiced onion-tomato gravy, slow-cooked for depth, while Butter Chicken features a creamy, buttery, tomato-based sauce with tandoori-grilled chicken.
What to serve with chicken handi?
You can serve it as a side dish with Tandoori roti, plain roti, Naan, paratha, bread, steamed rice, jeera rice, or pulao.
Murgh Handi Variations
Mutton Handi - You can make it with mutton. Marinate and pressure cook the mutton until it is cooked. Add it to the onion-tomato masala. Follow the rest of the recipe.
Egg Handi - Make it with boiled eggs.
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Recipe Card
Chicken Handi Recipe
This Chicken Handi or Handi Chicken brings rich, creamy restaurant-style flavors without a handi. Slow-simmered in a heavy pan, its smooth onion-tomato curry and cream create a deep, melt-in-the-mouth taste. Serve this chicken curry as a side dish with Naan, Tandoori Roti, Steamed Rice or Jeera Rice.
500gramschicken (boneless preferred but with bones also works)
½teaspoonblack pepper powder
salt to taste
½cupthick yogurt/curd
To make chicken curry
2tablespoonoil
4cloves
2green cardamom
1-inchcinnamon
2onions, finely chopped
2teaspoonginger garlic paste
¼teaspoonturmeric powder
½teaspooncumin powder
2teaspooncoriander powder
1teaspoonred chili powder
4tomatoes, pureed (or used canned tomatoes)
¼cupfresh cream
½teaspoongaram masala powder
2green chilies
2-3tablespoonfinely chopped coriander leaves
1teaspoonKasuri methi (dried fenugreek leaves)
Instructions
Marinating the Chicken
In a mixing bowl, combine the chicken with salt, pepper, and yogurt. Marinate for 30 minutes. Keep it aside.
Making Chicken Handi
Heat 2 tablespoons of oil in a wok (kadai) or pan over medium-low heat. Once the oil is hot, add the whole spices and sauté until fragrant.
Next, add the onions and sauté over medium heat until golden brown. Add the ginger-garlic paste and sauté, stirring continuously, for 2 minutes.
Now, add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for a minute.
Add the tomato puree. Cook over medium heat until the masala starts to leave oil from the sides.
Add the marinated chicken and any remaining marinade. Stir and cook until the color of chicken changes from pink to white.
Add water to adjust the consistency of the handi curry. Cover and cook over low heat for 15-20 minutes, or until the chicken is cooked through. This is the secret to the best chicken handi as the flavors develop in low and slow cooking.
The oil will rise to the surface, indicating the chicken curry is cooked. Taste the curry and adjust the salt as needed.
Finally, stir in the cream, garam masala powder, green chilies, coriander leaves, and Kasuri methi. Cover and cook over low heat for 2-3 minutes to combine the flavors.
Remove from heat. Serve the chicken curry with naan, tandoori roti, or steamed rice. I always serve it with a side of sliced onions, a squeeze of fresh lime, and a cooling raita.
Video
Notes
A cast iron kadai, dutch oven, or heavy-bottomed stainless steel pan works well because it retains heat and allows slow cooking, similar to a handi. Handi cooking is all about slow, even heat. If you're using a regular pan, cook on low heat for longer to develop deep flavors.
Use thick curd or yogurt to marinate the chicken. Yogurt tenderizes the chicken and makes the gravy thick and creamy.
The addition of cream and Kasuri methi towards the end of cooking takes this dish to the next level. Do not skip adding them.
You can adjust the heat of the curry by reducing the red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
Storage Suggestions:
Store the leftovers within 2 hours of cooking.
Let the handi curry come to room temperature.
To refrigerate: Transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat until piping hot and serve.
To freeze: Transfer it to an airtight container and freeze. Stays good for a month. Thaw it overnight in the refrigerator. Reheat until piping hot and serve.
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
I’ve made this Chicken Handi recipe many times, and its authentic flavors never fail to impress. It’s simple yet so flavorful that you’ll love sharing it with your family and friends. Give it a try and you will love it.
Preeti
I’ve made this Chicken Handi recipe many times, and its authentic flavors never fail to impress. It’s simple yet so flavorful that you’ll love sharing it with your family and friends. Give it a try and you will love it.