If you love restaurant-style chicken curries, this Chicken Handi is one you definitely need to try. It is rich, creamy, full of flavor, and best of all, you can have it on the table in just 30 minutes.
This is a boneless chicken handi recipe made with a flavorful tomato-based gravy, yogurt, cream, butter, and a handful of simple spices. Some people also call it Chicken Malai Handi or Makhni Handi because of its creamy, buttery finish.
The best way to enjoy this chicken makhni handi? With hot naan or tandoori roti. Tear off a piece of naan, scoop up that creamy gravy and tender chicken, and you’ll understand why this is such a popular chicken dish!
About The Recipe
There are a few names you may hear for this dish – Chicken Handi, Chicken Malai Handi, Makhni Handi, and Chicken Handi Boneless. They’re all variations of the same creamy, tomato-based style of Handi masala.
The name “handi” comes from the traditional clay pot in which dishes like this were traditionally cooked. Today, you can easily make this recipe for Chicken Handi in a regular pan at home and still get that rich, restaurant-style flavor.
Ingredient Notes
- Chicken: Take boneless chicken and cut into medium-sized pieces, about 1 to 1½ inches. You can also use bone-in chicken, but then it would simply be a chicken handi rather than a chicken boneless handi.
- Tomatoes: Use ripe, juicy, red tomatoes and make a smooth tomato purée. I don’t recommend using chopped tomatoes here because the smooth purée gives the handi curry its beautiful texture.
- Onion: Finely chop the onion. This helps it cook down nicely and blend into the gravy.
- Ginger & garlic: Use ginger-garlic paste rather than chopped pieces. It gives the gravy a much smoother texture.
- Spices: You’ll need salt, turmeric, red chili powder, chili flakes, coriander powder, garam masala, and roasted and crushed cumin seeds with black peppercorns.
- Yogurt: Use thick, unsweetened yogurt.
- Cream & butter: Cooking cream gives this Malai Handi its creamy finish, while a tablespoon of unsalted butter gives it that delicious Makhni Handi touch.
- Kasuri methi: Don’t skip this! Rub it lightly between your fingers before adding it to release its aroma.
- Green chillies & Cilantro: Will need it for garnishing. Chop them!
How To Make Chicken Handi (Photo Guide)
Once the chicken handi is completely cooked, add the butter and garnish with green chillies and cilantro!
Expert Notes
- Cut the chicken into medium 1–1½-inch pieces so they cook evenly.
- Make sure your tomatoes are ripe and juicy for the best gravy.
- Cook the chicken until its released water completely dries before adding the tomato purée.
- Use thick, unsweetened yogurt to prevent the gravy from becoming too watery.
- Don’t overcook the chicken after adding the cream.
- Make sure to dry roast and then crush cumins seeds and black peppercorns before adding them to the curry.
Is This Similar To Butter Chicken?
This is the Pakistani version of butter chicken. Both have that rich, creamy tomato flavor, but the way they’re made is a little different.
In butter chicken, the chicken is usually marinated first, cooked, and then added to a buttery tomato sauce. In this Chicken Handi, we cook the chicken directly in the pan with the spices and tomato gravy, then add cream and butter toward the end.
So while they are similar, this is not exactly the same as the South Asian butter chicken. In Pakistan, you’ll often hear this kind of dish called Makhni Handi or Malai Handi and it has its own delicious flavor, without a doubt!
The Secret To A Smooth Gravy
The key to getting a smooth, rich gravy is using a good-quality tomato purée. Make sure your tomatoes are fresh, ripe, and juicy, as they make a big difference to the final texture and taste of the curry.
If your tomatoes are dry or not very juicy, the gravy may not turn out as smooth and flavorful.
How To Get That Restaurant-Style Taste
- Add the cream right at the end of cooking and avoid cooking it for too long.
- Once the curry is completely cooked, add the butter and let it melt into the gravy.
- When you sprinkle your garnish over the top, immediately cover the pan with a lid. Let it sit for a few minutes while the butter melts. This garnish infuse into the cream and butter gives a great flavor.
- And one ingredient I always recommend using is kasuri methi. Don’t skip it! It adds a lovely depth of flavor to the handi.
How To Adjust The Consistency
You usually don’t need to add water to this recipe. Both chicken and tomatoes naturally release moisture while cooking. Once you fry the chicken properly, it will cook partly in its own juices. Then, as the tomato purée cooks down, the remaining chicken will continue cooking in the gravy. Finally, covering the pan for a few minutes allows the chicken to finish cooking.
Your gravy should look thick, creamy and smooth. Just look at the texture in the photo! If the gravy looks thinner than you prefer, simply cook it uncovered for a few extra minutes until it reaches the consistency you like.
Frequently Asked Questions
Can I make Chicken Handi with bone-in chicken?
Yes! You can use bone-in chicken pieces, although the cooking time will be longer. For a classic chicken boneless handi, use boneless chicken pieces. But they both work perfectly in this recipe.
Is Chicken Handi the same as Makhni Handi?
They are very similar. Because this recipe contains cream and butter, it is also commonly called Makhni Handi or Chicken Makhni Handi.
Do I need to use a clay handi to make this recipe?
Not at all. You don’t need a clay handi to make this recipe. You can use any pan you have, whether it’s silver, marble, stainless steel, or any other cooking pan.
The traditional clay handi works best when cooked over a wood fire, which isn’t practical for most home kitchens today. However, if you have a clay handi for serving, you can transfer the cooked dish into it before serving for that traditional look.
Can I use chopped tomatoes instead of tomato puree?
Yes, you can. In fact, if you don’t have tomato puree, there’s an easy way to get a similar smooth texture.
Cut the tomatoes in half and place them cut-side down in the pan. Cover with a lid and let them cook until the skins become soft. Remove the skins, then mash the tomatoes directly into the curry. This will give you a smooth tomato base without needing a blender.
Can I use frozen tomatoes?
Yes, frozen tomatoes work perfectly well. Follow the same method as fresh tomatoes by cutting them in half and cooking them until softened.
Keep in mind that frozen tomatoes release more moisture as they cook. So, cook them over higher heat when frying the curry to allow the excess moisture to evaporate and prevent the curry from becoming watery.
How long does Chicken Handi take to make?
The best thing about this curry is that you can make it in under 30 minutes. Even if you have unexpected guests, you just need a few simple pantry ingredients, and the curry comes together perfectly in no time.
Chicken Handi – Restaurant-Style Creamy Boneless Chicken Curry
4
servings10
minutes20
minutes350
kcal30
minutesIngredients
1/2 kg boneless chicken, cut into 1–1½-inch bite-sized cubes. You can use breast or thigh meat
1/2 cup oil, any neutral cooking oil
3 tbsp thick yogurt, unsweetened
2 tbsp cooking cream
4 -5 Fresh tomatoes, used to make the tomato purée
1 large size onion, finely chopped
1 tbsp ginger-garlic paste
1 tbsp unsalted butter
- Spices
1 tsp salt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp red chili flakes
1 tsp black peppercorns, (dry roast them briefly and roughly crush them in a mortar and pestle or coffee grinder)
1 tsp cumin seeds
1.5 tsp coriander powder
1 tsp garam masala powder
1 tsp kasuri methi
- Garnish
Cilantro, chopped
2 -3 Green chillies, whole
Directions
- Dry roast the cumin seeds and black peppercorns in a pan for a few minutes until fragrant. Transfer them to a mortar and pestle and roughly crush them. Keep them slightly coarse and set aside.
- Heat the oil in your cooking pan and add the chopped onion. Cook until the onion turns nicely golden brown.
- Add the ginger-garlic paste and sauté for a minute until fragrant.
- Add the boneless chicken and salt. Cook on medium-high heat, stirring occasionally, until the chicken is nicely fried and all the excess moisture has evaporated.
- Add the tomato purée, turmeric powder, red chili powder, chili flakes, and coriander powder. Mix everything well and fry until the tomatoes start to thicken and the oil begins to separate.
- Lower the heat, cover the pan, and let it cook for about 3–5 minutes, allowing the tomatoes to cook down properly and the chicken to continue cooking.
- Once the tomato gravy is nicely cooked and the oil has separated, add the roughly crushed cumin and black pepper mixture. Mix well and fry for another minute or so to bring out the flavor.
- Whisk the yogurt until smooth, then add it along with the cream. Mix everything well and cook until the gravy becomes rich, smooth, and creamy.
- Add the kasuri methi and garam masala, and mix gently. Let it cook briefly so the flavors come together without overcooking the cream.
- Add the butter and let it melt into the hot gravy. Turn off the heat, then garnish with sliced green chilies and fresh coriander.
