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A bowl of best and easy, chicken handi curry garnished with coriander leaves.
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5 from 6 votes

Best Chicken Handi | Easy Chicken Curry

Chicken Handi is a popular, creamy, flavorful chicken curry made with bone-in chicken cooked in rich onion-tomato gravy. This dish can be served with naan, roti, chapati, steamed basmati rice, or jeera rice.
If you love chicken recipes, check out our readers' favorite chicken tikka masala, chicken biryani, and one-pot chicken pulao.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Indian, Pakistani
Diet: Gluten Free
Servings: 6
Calories: 233kcal
Author: Kushi

Equipment

  • Pot

Ingredients

For the marination

  • 500 grams Chicken thigh and drumsticks
  • 1 teaspoon Ginger garlic paste
  • 2 tablespoon Yogurt (dahi)
  • 1 teaspoon Salt
  • Juice of 1 lemon

For the onion tomato curry

  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • 1 Bay leaf
  • ½ teaspoon Black peppercorns
  • 2 Cardamom seeds
  • ½ inch Cinnamon stick
  • 1 tablespoon Cashews
  • 2 to 3 Almonds
  • 3 Onions, medium-sized, finely chopped
  • 3 Garlic cloves, chopped
  • 1 inch Ginger, chopped
  • 2 Green chilies
  • 3 Tomatoes, roughly chopped
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Red chile powder
  • 1 teaspoon Coriander powder

Other ingredients

  • 1 ½ tablespoon Oil
  • 2 tablespoon Coriander leaves or cilantro, chopped
  • Salt, to taste

Instructions

  •  In a bowl, add chicken pieces, yogurt, lemon juice, fresh/store-bought ginger-garlic paste, and salt and mix. Cover and keep this in the refrigerator for 30 minutes. This will help tenderize the meat.
    500 grams Chicken thigh and drumsticks, 1 teaspoon Ginger garlic paste, 2 tablespoon Yogurt (dahi), 1 teaspoon Salt, Juice of 1 lemon
  • Add 2 tablespoon of oil to a pan on medium-high heat. Add cumin seeds, peppercorns, bay leaf, cardamom, cinnamon, almond, and cashews, and saute until aromatic.
    2 tablespoon Oil, 1 teaspoon Cumin seeds, 1 Bay leaf, ½ teaspoon Black peppercorns, 2 Cardamom seeds, ½ inch Cinnamon stick, 1 tablespoon Cashews, 2 to 3 Almonds
  • Add onion, garlic, ginger, and green chilies and saute until the onion becomes golden in color.
    3 Onions, medium-sized, finely chopped, 3 Garlic cloves, chopped, 1 inch Ginger, chopped, 2 Green chilies
  • Add tomatoes, turmeric powder, red chile powder, and coriander powder and saute.
    3 Tomatoes, roughly chopped, ¼ teaspoon Turmeric powder, 1 teaspoon Red chile powder, 1 teaspoon Coriander powder
  • Continue to cook until tomatoes become soft for 3 to 4 minutes, and switch off the flame. Let this cool down completely. Transfer this to a mixie jar or blender and blend it to a smooth onion-tomato paste, adding very little water if needed.
  • Add 1.5 tablespoon of oil and marinated chicken to the same pan and cook for 6 to 8 minutes.
    1 ½ tablespoon Oil
  • Add the onion-tomato paste, and mix. Cover and simmer for 10 to 12 minutes for the flavors to combine well. Check for salt and adjust if needed.
    Salt, to taste
  • Garnish your curry with finely chopped coriander leaves and switch off the flame.
    2 tablespoon Coriander leaves or cilantro, chopped

Video

Notes

  • Marinate the chicken for at least 30 minutes. This will make your chicken tender and add a ton of flavor.
  • Make sure to saute the onions until golden in color.
  • Instead of canned or store-bought paste, use fresh ginger, garlic, and tomatoes.
  • You can skip the almonds and add only cashews or vice versa.

Nutrition

Calories: 233kcal | Carbohydrates: 7g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 681mg | Potassium: 319mg | Fiber: 2g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg