Chicken Handi

Handi is the Pot either clay or copper , a broad mouth vessel popular in South Asia. It’s similar to American bean pot , Spanish ollas and French soupières used for cooking purposes.

Cooking in clay pots gives a unique natural flavour to the dish. However it sometimes become challenging cooking in Handi , as in west we mostly have electric stoves. Back home in Pakistan you will see in village people cooking on wood burning fire. If you own gas stove it convenient

Anyways , once in a while I cook in Handi, before I share the recipe three things to do before you start cooking in hand.

  1. Wash the handi with with soap
  2. Make sure there are no cracks.
  3. Heat up the handi well before starting to cook.

Lets , cook now !

Chicken Handi

Hot, spicy and creamy chicken curry. Cooked in a clay pot ,giving the dish unique flavour. Tender chicken meat covered in spicy masala . Served with fresh roti and Salad. Recipe is so yummy you won't stop eating.

  • Clay Haandi
  • 1 whole chicken (cut in small pieces (karhai cut))
  • 1 cup chopped onions
  • 2 tbsp GG paste
  • ¼ cup Oil
  • 2 tsp salt (or to taste)
  • 1 cup yogurt (stirred at room temperature)
  • ½ cup tomato puree
  • 1 tbsp kasuri methi

Handi Masala.

  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • ½ tbsp black pepper
  • 1 tsp red chilli powder
  • ½ tsp turmeric powder
  1. Before starting to cook in Handi wash the pot with soap and make sure there are no cracks in the pot. Turn on the stove on high flame and make sure the pot becomes hot.

  2. Once the pot start to smoke turn the flame to medium Low heat. Add the oil and onions. Cook the onions until they are light golden brown , then add the gg paste and chicken.

  3. Add salt to the chicken. Cook the chicken until it turns white. Then add the handi masala and tomato puree. 

    Bhonafy really well until the oil starts too separate then add the stirred yogurt. Cook well on low flame and cover the pot to simmer.

  4. After 5 minutes the haandi is ready sprinkle some methi and garnish with green chillies and ginger.

    You can surve hot in the pot or take in it out. But I love to serve just like it is in the Handi with fresh Roti's.

Main Course
Indian, pakistani

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