Creamy and Delicious How to Make Chicken Handi at Home

2 mins read


Chicken Handi is a beloved North Indian dish known for its tender pieces of chicken cooked in a creamy tomato-cashew gravy, infused with a blend of fragrant spices. The term “Handi” refers to the special pot it’s traditionally cooked in – a deep, heavy-bottomed vessel that retains and enhances the flavors of the dish.


  • 500 grams boneless chicken, cut into bite-sized pieces
  • 1/2 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste

For the gravy

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 cup cashew nut paste (Soak cashews in warm water and blend into a smooth paste)
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh coriander leaves for garnish


  1. Marinate the Chicken:
    • In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
    • Add the chicken pieces to the marinade and coat them well.
    • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (longer is better for more flavor).
  2. Cook the Chicken:
    • Heat the vegetable oil in a heavy-bottomed pan or handi on medium heat.
    • Add the marinated chicken pieces and cook until they are lightly browned on all sides. Remove them from the pan and set aside.
  3. Prepare the Gravy:
    • In the same pan, add the butter and let it melt.
    • Add cumin seeds and let them splutter.
    • Add chopped onions and sauté until they become translucent and slightly browned.
    • Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
    • Add the tomato puree and cook until the oil begins to separate from the mixture.
    • Add turmeric powder, coriander powder, garam masala, and red chili powder. Cook for a couple of minutes to roast the spices.
  4. Add Cashew Nut Paste and Cream:
    • Reduce the heat to low and add the cashew nut paste. Stir it in well.
    • Slowly add the heavy cream while stirring continuously to avoid curdling.
    • Cook the gravy for a few minutes until it thickens and the oil begins to float on top.
  5. Simmer and Add Chicken:
    • Return the cooked chicken pieces to the pan and mix them into the creamy gravy.
    • Simmer for 5-7 minutes, allowing the chicken to absorb the flavors of the gravy.
  6. Garnish and Serve:
    • Taste and adjust the seasoning with salt and more red chili powder if needed.
    • Garnish with fresh coriander leaves.
    • Serve hot with naan, roti, or steamed rice.

Enjoy your homemade Chicken Handi! It’s a rich and creamy dish that’s sure to be a hit at the dinner table.


Chicken Handi is a delightful and creamy Indian dish that’s perfect for special occasions or when you’re craving a rich, flavorful meal. With its marinated chicken pieces and the creamy tomato-cashew gravy, it’s a restaurant-quality dish you can easily make at home. Serve it with naan, roti, or rice for a satisfying and delicious meal that will surely impress your family and guests. Enjoy!

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