Chicken Handi

RecipenKitchen Recipe 1 h 10 min · Serves 4 · Pakistani

Why make it Tender bone-in chicken simmered in a silky onion, tomato and yogurt gravy, then finished with cream and kasuri methi. A mild, rich curry that's ideal with fresh naan.

You’ll need

Serves 4 1 kg chicken, bone-in, cut into 10–12 curry pieces 80 ml cooking oil 2 medium onions, thinly sliced 2 tbsp ginger-garlic paste 2 medium tomatoes, chopped ½ cup plain yogurt, at room temperature and whisked smooth 1½ tsp salt, or to taste 1 tsp red chilli powder + 10 more in the full recipe

1 Step 1 of 9 Pat the chicken pieces dry with a paper towel. Whisk the yogurt until completely smooth so it won't split later, and keep it near the stove.

2 Step 2 of 9 Heat the oil in the handi or heavy pot over medium heat. Add the sliced onions and fry, stirring often, until soft and light golden, not dark brown. This gives a pale, creamy gravy.

3 Step 3 of 9 Add the ginger-garlic paste and stir for about 1 minute until the raw smell disappears.

4 Step 4 of 9 Add the chicken and raise the heat to medium-high. Sear, turning the pieces now and then, until the outside turns opaque and lightly golden.

5 Step 5 of 9 Add the tomatoes, salt, chilli powder, coriander, cumin and turmeric. Cook, stirring and mashing the tomatoes with the back of the spoon, until they break down into a thick paste and oil rises to the edges. The last 4 steps are in the full recipe.

Cook’s tip Fry the onions only to light golden. Dark onions will turn the handi brown and slightly bitter instead of creamy and pale.

Chicken Handi

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