Chicken Handi recipe with step-by-step photos and a video recipe. Handi Chicken (Murgh Handi) is a creamy, and flavorful restaurant-style chicken curry. It is made with boneless chicken simmered in an onion-tomato-based curry sauce. You can make this simple and easy chicken curry at home within 30 minutes. Serve it with Naan, Tandoori Roti, Steamed rice, or Jeera rice.
“Handi” refers to the cooking vessel made from copper or clay. A handi is a traditional deep, wide-mouthed cooking vessel used in India, Pakistan, and Bangladesh.
If you do not have a handi, you can still make this handi curry in a wok (kadai) or a pan. Similar chicken curry recipes that you may like are Chicken Korma, Mughlai Chicken Curry, and Garlic Chicken Curry.
About this recipe
In this recipe post, I am sharing how to make Chicken Handi. It is also known as Murgh Handi.
Murgh Handi is a traditional recipe where the chicken is slow-cooked in a Handi with creamy onion-tomato-based masala. The lid of the Handi is sealed with dough and the chicken is slow-cooked in its own juices.
This is a bit time-consuming process. You can achieve the same result by cooking it in a regular wok (kadai) or pan. I promise you that there is no compromise in authentic taste and flavor.
The chicken is cooked so soft and tender that it just melts in the mouth. The gravy is thick and creamy with incredible flavors.
You can make this restaurant-style chicken handi easily at home with pantry staple ingredients in just 30 minutes (excluding the marinating time).
You may also like these other popular chicken recipes from this website:
- Hyderabadi Chicken Masala
- Chicken Masala
- Restaurant-Style Chicken Curry
- Pressure Cooker Chicken Curry
- Garlic Chicken Curry
- Chilli Chicken Gravy
Why You Need This Recipe
- Quick and easy to make at home.
- This recipe is easy to customize. Check out the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
- Made with simple ingredients easily available in the Indian kitchen pantry.
- Make ahead recipe – You can cook this chicken curry in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days.
- Balanced flavor – You can adjust the spices as per your taste. This is the dish that your whole family can enjoy including the kids.
- Gluten-free
Ingredients and Substitutions
- Chicken – You can use either boneless chicken or chicken with bones. I have used boneless chicken breast for this recipe.
- Yogurt – Use thick curd or yogurt. It tenderizes the chicken and makes it soft.
- Flavoring – Pepper, salt, turmeric powder, cumin powder, coriander powder, and red chili powder.
- Tomatoes– I have used fresh tomatoes, pureed. You can substitute it with canned tomatoes or use 1 tbsp tomato paste.
- Whole spices – 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. It gives a creamy texture to the gravy.
- Garam masala powder – You can purchase it from any Asian store or online.
- Green chilies – Skip if you do not like spicy dishes.
- Cilantro (Coriander Leaves) – It adds a fresh aroma to the gravy. 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 dish. 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.
Cooking Tips
- Use thick curd or yogurt to marinate the chicken. Yogurt not only tenderizes the chicken but also makes the gravy thick and creamy.
- Do not skip marinating the chicken. It makes the chicken juicy and tender.
- If you do not have a handi, you can make it in a wok (Kadai), or any deep bottom pot/pan.
- The addition of cream and Kasuri methi towards the end of cooking takes this dish to next level. Do not skip adding them.
- You can adjust the heat of the curry by reducing red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
How to make Restaurant-Style Chicken Handi (Step by step instructions with photos)
Preparations
- To marinate the chicken – In a mixing bowl, combine chicken, with salt, pepper, and yogurt. Marinate for 30 minutes.
Making Restaurant Style Handi Chicken
- Heat 2 tbsp of oil in a wok (kadai) or pan over medium-low heat.
- Once the oil is hot, add the whole spices and sauté it until aromatic.
- Next, add onions and sauté on medium heat until golden.
- Add the ginger-garlic paste and sauté stirring continuously for 2 minutes.
- Now add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté it for a minute.
- Add tomato puree. Cook on medium heat until the masala starts to leave oil from the sides.
- Add the chicken and the leftover marinade. Stir and cook until the color of the chicken turns from pink to white.
- Stir in water to adjust the consistency of the gravy. Cover and cook on low heat for 15-20 minutes until the chicken is cooked.
- Oil will start to float on the top. This is an indication that the chicken curry is cooked well. Taste the curry and add salt.
- Finally, add cream, garam masala powder, green chilies, coriander leaves, and Kasuri methi. Stir to combine. Cover and cook on low heat for 2-3 minutes.
- Remove from heat. Serve chicken curry with Naan, Tandoori Roti, or steamed rice.
FAQs
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.
It is a mildly spicy chicken curry that tastes incredibly delicious. The gravy is thick and creamy, the chicken is velvety smooth and it just melts in the mouth.
It is mildly spicy gravy. You can adjust the spiciness by reducing the quantity of black pepper and red chili powder in the curry.
Serving Suggestions
You can serve it with
- Tandoori Roti
- Naan
- Paratha
- Pita Bread or Sliced Bread
- Steamed rice
- Jeera rice
- Pilaf or Pulao
Storage Suggestions
- Store the leftovers within 2 hours of cooking.
- To refrigerate – Let the chicken curry come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days. Reheat until piping hot and serve.
- To freeze – Let the chicken gravy come to room temperature. 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.
Variations that you can try
- 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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Chicken Handi (Murgh Handi)
Equipment
- 1 Heavy bottom pot or pan
Ingredients
To marinate the chicken
- 500 grams chicken (boneless or with bones)
- 1/2 tsp black pepper powder
- salt to taste
- 1/2 cup thick yogurt/curd
To make chicken curry
- 2 tbsp oil
- 4 cloves
- 2 green cardamom
- 1- inch cinnamon
- 2 onions, finely chopped
- 2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp red chili powder
- 4 tomatoes, pureed (or used canned tomatoes)
- 1/4 cup fresh cream
- 1/2 tsp garam masala powder
- 2 green chilies
- 2-3 tbsp finely chopped coriander leaves
- 1 tsp Kasuri methi (dried fenugreek leaves)
Instructions
Preparations
- To marinate the chicken – In a mixing bowl, combine chicken, with salt, pepper and yogurt. Marinate for 30 minutes.
Making Restaurant Style Handi Chicken
- Heat 2 tbsp of oil in a wok (kadai) or pan over medium low heat.
- Once the oil is hot, add the whole spices and sauté it until aromatic.
- Next, add onions and sauté on medium heat until golden.
- Add the ginger-garlic paste and sauté stirring continuously for 2 minutes.
- Now add turmeric powder, cumin powder, coriander powder and red chili powder. Sauté it for a minute.
- Add tomato puree. Cook on medium heat until the masala starts to leave oil from the sides.
- Add the chicken and the leftover marinade. Stir and cook until the color of chicken turns from pink to white.
- Stir in water to adjust the consistency of the gravy. Cover and cook on low heat for 15-20 minutes until the chicken is cooked.
- Oil will start to float on the top. This is an indication that the chicken curry is cooked well. Taste the curry and add salt.
- Finally, add cream, garam masala powder, green chilies, coriander leaves and Kasuri methi. Stir to combine. Cover and cook on low heat for 2-3 minutes.
- Remove from heat. Serve chicken curry with Naan, Tandoori Roti or steamed rice.
Video
Notes
- Use thick curd or yogurt to marinate the chicken. Yogurt not only tenderizes the chicken but also makes the gravy thick and creamy.
- If you do not have a handi, you can make it in a wok (Kadai), a pan, or any deep bottom pot.
- The addition of cream and Kasuri methi towards the end of cooking takes this dish to next level. Do not skip adding them.
- You can adjust the heat of the curry by reducing red chili powder and black pepper powder. Also, skip the addition of green chilies to the recipe.
- Slightly roast the Kasuri methi and then add it to the curry.
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