Photo: Gaurav Dhwaj Khadka · CC BY-SA 3.0 · Wikimedia Commons

Maharashtra · Dinner

Chicken Handi

A creamy, mildly spiced chicken curry cooked and served in a sealed clay handi pot — the steam-trapped cooking concentrates all the aromatics into an intensely flavoured, velvety gravy. A popular Pune and Mumbai restaurant dinner dish.

🧺 Ingredients

• 700 g chicken (bone-in), curry cut
• ½ cup (120 g) full-fat yoghurt
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp salt
• 1 tsp lemon juice
• 3 tbsp oil (or ghee for richness)
• 2 medium onions (200 g), sliced thin
• 2 medium tomatoes (180 g), chopped fine
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ cup (120 ml) fresh cream (or coconut cream for dairy-free)
• ½ cup (120 ml) water
• 1 tsp kasuri methi (dried fenugreek), crushed between palms
• 1 tsp salt (adjust)
• Do not open the lid during the 25-minute cook — each opening loses the steam pressure

👩‍🍳 How to make Chicken Handi

1. Marinate chicken (No heat): Mix all marinade ingredients and coat chicken pieces thoroughly. Marinate minimum 1 hour at room temperature, or up to 6 hours in the refrigerator.
2. Fry onions (Heat: medium-high): Heat oil in a pan. Fry sliced onions on medium-high for 12–15 minutes, stirring often, until deep golden-caramel. Allow to cool, then blend into a smooth paste with 2 tbsp water. Set aside.
3. Build gravy (Heat: medium): In the same pan, add ginger-garlic paste (no extra oil needed) — fry 1 minute on medium heat. Add tomatoes — cook 7–8 minutes on medium, mashing, until oil separates. Add coriander powder, cumin powder, chilli powder and turmeric — stir 30 seconds. Add fried onion paste — stir to combine. Cook the combined masala on medium for 5 minutes until oil clearly rises to the surface.
4. Sear marinated chicken (Heat: high): Add marinated chicken pieces to the masala. Turn heat to high. Sear the chicken in the masala for 5–6 minutes, turning pieces, until the marinade cooks off and chicken is lightly browned.
5. Handi cook (Heat: medium-low): Transfer everything to a clay handi (or heavy-bottomed pot with tight lid). Add 120 ml water, fresh cream, kasuri methi and salt. Stir to combine. Seal the handi with a tight lid (or cover with foil then a plate). Cook on medium-low heat for 25–30 minutes. Do not open the lid during cooking — the steam is what makes handi cooking special.
6. Open and finish (Heat: off): Open lid — the aroma should billow out. Check chicken — it should be completely tender. If gravy is too thin, simmer uncovered on medium for 5 minutes. Add garam masala. Drizzle 1 tbsp ghee. Garnish with coriander and green chillies. Serve hot directly in the handi.

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