Chicken Handi

Looking for something that wows? This creamy, spicy, and aromatic boneless Chicken Handi or Handi Chicken is a restaurant worthy dish that can be made ahead to wow friends and family.

There are some chicken recipes that anyone who hosts should have in their back pocket. They are make ahead recipes that reheat well, are saucy and easy to eat with rice or naan, and have some spice, but not so much so that some of your guests are scared. This Chicken Handi, Bhunna Gosht, Bhindi Masala, Tala Hua Gosht, and this crowd pleasing Chicken & Cheese Casserole are right up there.

Developing the Chicken Handi Recipe

I get asked often how I develop recipes. The answer varies, but in this particular case I was chasing a flavour profile I had had in Karachi restaurants and then made it again and again till the reality matched my craving.

In my mind a great Handi Chicken has to have three componenets

1.) chicken pieces with flavour

2.) a sauce that is creamy, but not cloyingly heavy

3.) a distinctive almost sweet aroma

This Chicken Handi does all three things by doing the following

1.) a little spice rub for the chicken

2.) a mix of yoghurt and cream

3.) using the kasuri methi sparingly and at the end

Is this Butter Chicken?

No. Butter Chicken is a dish developed in post partition India and distinctive from this handi chicken in key ways. First of all, the chicken in Butter Chicken is tandoori chicken. Many weekday friendly recipes don't make it this way, but great restaurant style butter chicken relies on that spicy, charred, flavorful chicken to balance the sweetness of the sauce. Second of all, the sauce of the Butter Chicken is entirely cream based and as said before sweeter and less spiced. Thirdly - there is that slight matter of butter. Most Butter Chicken use more than the knob I prescribe here.

Butter Chicken is also never garnished with chilies and ginger, but a Handi Chicken often is for an extra layer of attitude. However, this food blogger has kids who are happy to eat this dish, but less happy to eat raw ginger and chilies so I will often skip this stuff.

Is this an Authentic Handi Chicken?

While the flavours are spot on, I will freely admit that I don't cook this dish in a clay pot or handi. It is not something I keep handy in my petite Canadian kitchen with it's ceramic cooktop, but if you have access to one then have at it!

Tips to Optimize your Chicken Handi Ingredients

Here are a few ingredient tips for maximizing the flavour of your Chicken Handi

• Use a yellow cooking onion for a more round flavour
• Ginger and garlic (not pictured above) need to be used with a light hand
• Kashmiri Red Chili powder's bright hue and mellower more rounded spice vis a vis cayenne gives this dish it's distinctive colour and flavour. In a pinch you can sub it with cayenne, but I do recommend getting it.
• The tomatoes need to be ripe, I use roma tomatoes that I store counter top, but if yours aren't quite ripe adjust the flavour at the end with tomato paste
• Whisk your yoghurt and leave it at room temperature
• Rub the kasuri methi or dried fenugreek between your fingers to activate the oils in the dried herbs and enhance the flavour
• For garam masala homemade is best, but don't despair if you don't have any handy. It does take ten minutes to make, but store bought can work too!

Cooking Handi Chicken

Before you turn the stove on rub the spices on to the chicken and set aside. Then whisk the yoghurt, and you got it - set aside.

Now let's get to cooking. I like to prepare my masala base first, letting them cook stovetop before pureeing for that classic smooth sauce for richness of flavour without the rawness of uncooked onions.

Bonus: you also use less oil that way.

Simply saute the onions and green chilies till the edges of the onions change colour then add the tomatoes, spices, and cook covered for a few minutes to speed up softening them.

Saute the moisture out to create this brilliant rich base and puree it. Then remove the paste from the pan, and let it cool a little before you blend it smooth along with the yoghurt. If your blender can handle hot liquid then you don't need to wait.

Wondering why I saute then puree? I find that pureeing raw onions and then trying to cook the "rawness" out gives them an unpleasantly assertive flavour and uses a lot more oil.

Saute your spice rubbed chicken pieces until they change colour, and add back your rich tomato sauce, simmering on low until the chicken is tender.

Now turn the heat down and add in your cream. Bring the mixture to a gentle simmer and adjust seasoning. Add your kasuri methi (dried fenugreek), garam masala and adjust seasoning to taste.

Serve with your favorite garnishes and hot naan or rice.

Make Ahead Tips

Because of the creamy sauce this is a great make ahead dish for entertaining and can be made 2-3 dyas in advance. Just add the garam masala, kasuri methi, and any garnishes you wish to add. I like to put my food in oven safe dishes to keep them warm and minimize counter clutter, but you can also reheat it stovetop or microwave it.\

What to Serve with Handi Chicken