Boneless Chicken Handi

Boneless Chicken Handi is a simple yet incredibly flavorful chicken curry made with tender boneless chicken and a handful of everyday ingredients. Its thick, aromatic sauce pairs wonderfully with warm naan, pita bread, or even gluten-free options like plain Basmati rice.

It’s the ultimate chicken dinner for busy weeknights when you crave something hearty and satisfying without much effort.

Chicken Boneless Handi A Must-Try Recipe for Every Food Lover

Boneless Chicken Handi is a rich and flavorful Pakistani delicacy loved by food enthusiasts worldwide. Its creamy texture, aromatic spices, and succulent chicken pieces make it an irresistible choice for dinner tables, family gatherings, and celebrations.

Chicken handi is a simple and easy but incredibly delicious chicken curry made with boneless chicken and a few common ingredients. It has a thick and flavorful sauce that you can mop up with some warm pita or naan bread. You can also go the gluten-free route by pairing it with plain Basmati rice. The perfect chicken dinner for busy weeknights!

Chicken Boneless Distributors

Why Chicken Boneless Handi Is Everyone’s Favorite

Chicken Boneless Handi has a universal appeal due to its,

• Rich Flavor Profile: A blend of traditional spices, cream, and butter creates a taste that’s nothing short of heavenly.
• Ease of Eating: The boneless chicken ensures a mess-free and enjoyable experience, making it ideal for formal and casual settings.
• Versatility: It pairs beautifully with naan, roti, or even rice, catering to diverse preferences.

Chicken Handi A Modern Twist on a Traditional Delight

Traditionally, chicken handi is cooked in a clay pot over a slow fire. If you can get your hands on a clay pot, seal it with dough, and let the meat simmer until tender and juicy, you’re in for a treat! This method infuses the dish with the earthy aroma of the clay pot itself (mitti ki handi), giving it a flavor that’s nothing short of heavenly.

However, let’s be real—life is busy, and most of us don’t have the luxury of time for such elaborate cooking methods.

To make things easier, I’ve adapted this traditional recipe for the modern home cook. You can prepare it in a stainless steel karahi or wok, and trust me, the results are still fantastic. This recipe is designed for people like you and me—those who want to enjoy a delicious, fuss-free dinner without spending hours in the kitchen.

Give it a try, and you’ll see that with a few tweaks, chicken handi can be both practical and mouthwatering!

Different Variations of Chicken Handi Across Regions

The beloved chicken handi is a dish cherished in many cultures, and its name varies depending on the region, preparation style, or cultural nuances. Here are some popular alternative names and variations,

1. Murgh Boneless Handi

• A common term in South Asia, “murgh” is the Urdu/Hindi word for chicken, giving the dish a traditional twist.

2. Clay Pot Chicken Boneless Handi

• An English interpretation emphasizing the dish’s original clay pot cooking method.

3. Mitti Ki Handi Chicken

• Highlighting the earthy aroma from the clay pot (mitti ki handi).

4. White Chicken Handi

• A fusion name when cooked in a karahi instead of a clay pot but retaining the handi-style gravy Adding Fresh cream.

5. Chicken Handi Restaurant Style

• A closely related dish with similar spices, although usually cooked in a kadai instead of a handi.

6. Chicken Handi Masala

• Popular in restaurants, referring to the rich, masala-laden version of chicken handi, Shan Recipe Mixes Has Introduced “Chicken Handi Masala Shan”

7. Mughlai Chicken Handi

• Referring to the curry version of chicken handi, perfect for pairing with naan or rice.

8. Butter Chicken Handi

• A creamy, buttery variation often served in Pakistani and Indian eateries.

9. Creamy Chicken Handi (Malai Chicken Handi)

• Creamy Chicken Handi (Malai Chicken Handi) A milder version featuring cream or yogurt, popular for its smooth, rich texture.

10. Makhni Chicken Handi

• Prepared using organic or “Desi Butter” Boneless chicken, giving it a more authentic, traditional flavor.

11. Dhaba Style Chicken Handi

• A rustic, spiced version often served at roadside eateries (dhaba) across South Asia.

12. Boneless Chicken Handi Pakistani Stlye

• A luxurious name emphasizing the “Delicious Pakistani Boneless Chicken Handi” nature of the dish.

13. Pakistani Chicken Handi

• A royal-inspired version with a slightly richer, tomato-based gravy.

These names reflect the versatility and cultural variations of chicken handi, making it a dish that can be adapted to different tastes and preferences.

Step-by-Step Guide to Making Chicken Boneless Handi

Creating a perfect Chicken Boneless Handi requires attention to detail and the right mix of ingredients. Here’s a quick step-by-step guide,

Boneless Chicken Handi Ingredients You’ll Need

Chicken Rub,

• ¾ lb (340g) boneless chicken breast, cut into 1-inch pieces
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp Kashmiri red chili powder

Handi Sauce/Gravy,

• 1 onion, diced
• 1 green chili, minced
• ¾ tsp garlic paste
• ¾ tsp ginger paste
• 3 tomatoes, chopped
• 1 tsp salt
• 1½ tsp Kashmiri red chili powder (or substitute with ¾ tsp cayenne)
• ¼ cup yogurt
• ¼ cup cream

Finishing Touches,

• 1 tbsp kasuri methi (dried fenugreek leaves)
• ¾ tsp garam masala
• 1 tbsp cream (for drizzling)
• 1 tbsp butter (optional)
• Sliced ginger and green chilies for garnish (optional)

How to Perfect Your Chicken Handi Ingredients

Creating the perfect Boneless Chicken Handi lies in fine-tuning its ingredients. Here are professional tips to ensure your dish is bursting with flavor,

1. Opt for Yellow Cooking Onions
   • Yellow onions provide a well-rounded, subtle sweetness that complements the spices perfectly.
2. Use Ginger and Garlic Sparingly
   • A light touch with ginger and garlic is key to balancing the dish’s flavors without overpowering the delicate profile.
3. Choose Kashmiri Red Chili Powder
   • Known for its vibrant red color and mild, rounded heat, Kashmiri red chili powder is essential for the dish’s signature look and flavor.
   • Substitute Tip: If unavailable, cayenne pepper can be used, but it lacks the distinct color and mildness of Kashmiri chili.
4. Pick Ripe Tomatoes
   • Roma tomatoes stored at room temperature work best for their natural sweetness and juiciness.
   • Adjustment Tip: If your tomatoes aren’t ripe enough, add a small amount of tomato paste at the end for balance.
5. Whisk and Temper the Yogurt
   • Whisk the yogurt thoroughly and let it reach room temperature before adding it to the handi. This prevents curdling and ensures a creamy texture.
6. Activate Kasuri Methi
   • Rub dried fenugreek leaves (kasuri methi) between your palms before adding them. This releases their natural oils and enhances the aroma and flavor of the dish.
7. Homemade Garam Masala is Best
   • Freshly ground garam masala elevates the dish with its aromatic blend.
   • Quick Fix: If you’re short on time, store-bought garam masala is a suitable alternative. Homemade takes about 10 minutes to prepare and is worth the effort for an authentic touch.

Cooking Handi Chicken Receipe

Before you start cooking, take a moment to properly season the chicken. Gently rub the spices onto the chicken pieces, ensuring that every piece is evenly coated to allow the flavors to penetrate deeply.

Once seasoned, set the chicken aside and let it rest while you prepare the other ingredients. Next, whisk the yogurt until it’s smooth and creamy. This step helps to ensure it blends seamlessly into the dish without curdling. Once the yogurt is ready, set it aside as well, and you’re all set to begin cooking!

Just sauté the onions and green chilies until the onions start to change color. Then, add the tomatoes and spices, cover the pan, and let them cook for a few minutes to soften quickly.

Why do I sauté before pureeing? It’s simple! Pureeing raw onions first makes it harder to cook out their strong, sharp flavor and also requires more oil. Sautéing fixes that.

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.

Serve with your favorite garnishes and hot naan or rice.

Preparing Ahead for Stress-Free Hosting

This creamy dish is perfect for preparing in advance, making it an excellent choice for entertaining. You can cook it 2-3 days ahead of time. When ready to serve, simply stir in the garam masala, kasuri methi, and your favorite garnishes.

To keep things warm and your counters clutter-free, transfer the dish to oven-safe containers. Alternatively, you can reheat it on the stovetop or in the microwave for added convenience.

Tips for a Perfect Handi Chicken

The secret to a flavorful curry lies in the patience you put into cooking the masala. If the masala smells or looks ‘raw,’ your curry won’t taste its best. The key indicators that your masala is ready are,

• It turns shiny.
• The oil separates and floats on top.
• The sharp, pungent aroma mellows into a rich, cooked fragrance.

This step is absolutely crucial—master it, and your Indian curries will always turn out delicious.

When it comes to chicken, remember that it should be tender and juicy. You might wonder why boneless chicken needs to cook for so long. The answer? The pieces should become so soft they melt in your mouth with every bite.

Authentic Boneless Chicken Handi Receipe Instructions

1. Prepare the Chicken.
   Rub the chicken pieces with the spice mix and set them aside to marinate.
2. Cook the Base Masala.
   • Heat a pan on medium heat. Once the oil shimmers, add the onion and green chili.
   • Sauté until the edges of the onion start to turn golden.
   • Add ginger and garlic paste, cooking for about a minute to eliminate the raw smell.
3. Add Tomatoes and Spices.
   • Stir in the tomatoes, Kashmiri red chili powder, and ½ teaspoon of salt.
   • Cover and cook for a few minutes to soften the tomatoes faster.
   • Uncover and cook on medium-high heat, stirring until the excess moisture evaporates and the masala becomes a cohesive paste.
   • Remove the masala from the pan, leaving some oil behind.
4. Blend the Masala.
   • If your blender can handle hot liquids, puree the masala immediately with ¼ cup yogurt.
   • If not, allow the mixture to cool slightly before blending.
5. Cook the Chicken.
   • Add the chicken pieces to the pan over medium-high heat. Sauté until the chicken changes color completely.
6. Combine and Simmer.
   • Return the pureed masala to the pan and add ½ cup of water.
   • Bring the mixture to a gentle simmer, cover, and cook on low heat until the chicken is tender (about 20 minutes or longer if needed).
7. Finish with Cream and Spices.
   • Stir in the cream and bring the curry to a gentle simmer.
   • Adjust the consistency to your liking by adding water if needed.
   • Sprinkle kasuri methi, garam masala, and a small knob of butter.
8. Adjust the Flavor.
   • Taste and adjust seasoning. Add more Kashmiri red chili powder, salt, a pinch of sugar, or a bit of tomato paste to balance the flavors as needed.
9. Garnish and Serve.
   • Drizzle with cream and your favorite toppings.
   • Serve hot with naan or basmati rice.

 

Serving Boneless Chicken Handi

Boneless Chicken Handi is more than just a dish, it’s a celebration of traditional Pakistani flavors and culture. With tender, bite-sized chicken pieces immersed in a creamy, aromatic gravy, and garnished with vibrant spices, it offers a rich and satisfying culinary experience.

Paired with soft, buttery naan or fragrant basmati rice, this dish transforms any meal into a heartwarming feast. Whether served for a family gathering or a special occasion, Boneless Chicken Handi stands out as a true testament to the art of Pakistani cooking.

 

 

FAQs About Chicken Boneless Handi

1. What makes Chicken Boneless Handi different from other chicken dishes?

Chicken Boneless Handi stands out because of its creamy consistency and rich flavor derived from fresh cream and aromatic spices. Unlike grilled or fried chicken, this dish is slow-cooked, enhancing the taste and texture.

2. Is Chicken Boneless Handi healthy?

While it’s rich in calories due to butter and cream, you can make a healthier version by substituting cream with low-fat yogurt and reducing the amount of butter.

3. What’s the best side dish for Chicken Boneless Handi?

It pairs perfectly with naan or paratha for an authentic Pakistani meal. If you prefer a lighter option, serve it with steamed rice or a fresh salad.

4. Can I make Chicken Boneless Handi in advance?

Yes, you can prepare it a day before serving. The flavors deepen over time, making it even tastier when reheated.

5. What’s the ideal cookware for Chicken Boneless Handi?

Using a clay pot (handi) retains the dish’s authentic taste and enhances its aroma. However, a non-stick pan or heavy-bottomed pot works just as well.

6.What Are the Chicken Handi Ingredients?

Chicken handi is a rich and creamy dish from South Asian cuisine, typically cooked in a traditional clay pot (handi). Below is a list of ingredients commonly used in chicken handi.

Main Ingredients.

1. Chicken: 500 grams (bone-in or boneless, cut into small pieces)
2. Onions: 2 medium, finely chopped
3. Tomatoes: 2 medium, pureed or finely chopped
4. Yogurt: ½ cup (whisked)
5. Cream: ¼ cup (optional, for creaminess)
6. Green Chilies: 2-3, sliced
7. Ginger-Garlic Paste: 1 tablespoon

Spices.

8. Red Chili Powder: 1 teaspoon (adjust to taste)
9. Turmeric Powder: ½ teaspoon
10. Coriander Powder: 1 teaspoon
11. Cumin Powder: 1 teaspoon
12. Garam Masala: ½ teaspoon
13. Kasuri Methi (dried fenugreek leaves): 1 teaspoon
14. Salt: to taste

For Tempering.

15. Butter or Ghee. 2 tablespoons (or cooking oil)
16. Whole Spices,

• Bay Leaf: 1
• Cinnamon Stick: 1 small piece
• Cardamom Pods: 2-3
• Cloves: 3-4

Garnish,

17. Fresh Coriander Leaves: 2 tablespoons, chopped
18. Julienned Ginger: Optional, for topping

Boneless Chicken Handi

Boneless Chicken Handi is a simple yet incredibly flavorful chicken curry made with tender boneless chicken and a handful of everyday ingredients. Its thick, aromatic sauce pairs wonderfully with warm naan, pita bread, or even gluten-free options like plain Basmati rice.

Type: Main Course

Cuisine: Pakistani

Keywords: Handi, Chicken, Makhni,Boneless chicken Handi,

Recipe Yield: 4

Preparation Time: 5M

Cooking Time: 30M

Total Time: 35M

Recipe Ingredients:

Recipe Instructions: Prepare the Chicken: Rub the chicken pieces with the spice mix and set them aside to marinate. Cook the Base Masala: Heat a pan on medium heat. Once the oil shimmers, add the onion and green chili. Sauté until the edges of the onion start to turn golden. Add ginger and garlic paste, cooking for about a minute to eliminate the raw smell. Add Tomatoes and Spices: Stir in the tomatoes, Kashmiri red chili powder, and ½ teaspoon of salt. Cover and cook for a few minutes to soften the tomatoes faster. Uncover and cook on medium-high heat, stirring until the excess moisture evaporates and the masala becomes a cohesive paste. Remove the masala from the pan, leaving some oil behind. Blend the Masala: If your blender can handle hot liquids, puree the masala immediately with ¼ cup yogurt. If not, allow the mixture to cool slightly before blending. Cook the Chicken: Add the chicken pieces to the pan over medium-high heat. Sauté until the chicken changes color completely. Combine and Simmer: Return the pureed masala to the pan and add ½ cup of water. Bring the mixture to a gentle simmer, cover, and cook on low heat until the chicken is tender (about 20 minutes or longer if needed). Finish with Cream and Spices: Stir in the cream and bring the curry to a gentle simmer. Adjust the consistency to your liking by adding water if needed. Sprinkle kasuri methi, garam masala, and a small knob of butter. Adjust the Flavor: Taste and adjust seasoning. Add more Kashmiri red chili powder, salt, a pinch of sugar, or a bit of tomato paste to balance the flavors as needed. Garnish and Serve: Drizzle with cream and your favorite toppings. Serve hot with naan or basmati rice.

Editor's Rating:
5