Restaurant-Style Chicken Handi Recipe

Restaurant-Style Chicken Handi Recipe

Restaurant-Style Chicken Handi Recipe

This recipe captures the rich flavors of restaurant-style Chicken Handi, featuring succulent boneless chicken in a creamy and flavorful gravy.


  • For the chicken marinade:
    • 500 gms boneless chicken, cut into bite-sized pieces
    • 1 tsp ginger-garlic paste
    • 1 tsp salt
    • 1/2 tsp red chili powder (adjust to your spice preference)
    • 1/2 tsp turmeric powder
    • 1/4 tsp coriander powder
  • For the gravy:
    • 3 tbsp oil
    • 1 large onion, finely chopped
    • 2 tbsp ginger-garlic paste
    • 4 medium tomatoes, chopped
    • 1 tsp red chili powder (adjust to your spice preference)
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1/2 tsp garam masala powder
    • 1 tsp dry fenugreek leaves (kasuri methi), crushed
    • 2 tbsp whisked curd/yogurt
    • 4 tbsp fresh cream (optional)
    • Salt to taste
    • Chopped coriander leaves for garnish


  1. Marinate the chicken: In a bowl, combine the chicken pieces with ginger-garlic paste, salt, red chili powder, turmeric powder, and coriander powder. Mix well and set aside for at least 30 minutes.
  2. Prepare the gravy: Heat oil in a heavy-bottomed pan or handi. Add the chopped onions and fry on medium heat until translucent.
  3. Add the ginger-garlic paste and cook for another minute, stirring constantly.
  4. Add the chopped tomatoes and cook until softened and mushy.
  5. Add the red chili powder, coriander powder, cumin powder, and garam masala powder. Stir well and cook for a further 2-3 minutes, allowing the spices to release their aroma.
  6. Add the marinated chicken pieces and cook on medium heat for 5-7 minutes, stirring occasionally, until the chicken is browned slightly.
  7. Add a splash of water (around 1/4 cup) to prevent sticking.
  8. Stir in the whisked curd/yogurt and cook for another 2-3 minutes.
  9. If using, add the fresh cream and simmer for a further 5 minutes, or until the gravy reaches your desired consistency.
  10. Season with salt to taste.
  11. Garnish with crushed dry fenugreek leaves (kasuri methi) and chopped coriander leaves.


  • For a richer gravy, you can grind a few cashew nuts into a paste and add them along with the curd/yogurt.
  • You can adjust the amount of red chili powder according to your spice preference.
  • Serve hot with naan, roti, or jeera rice.

Enjoy this delicious Restaurant-Style Chicken Handi recipe!