Chicken Hand Recipe

Chicken handi is a Mughali dish. The word “Chicken Handi” itself means chicken in a clay pot. Usually it’s made in an earthen clay pot, however not everyone has a claypot, so you can make it in a saucepan as well. It has this tangy, creamy and flavourful taste that you won’t be able to resist. In this blog I will show you 4 easy steps to make this recipe. Let’s dive into it!


5 tsp Oil 

2 medium chopped Onions (or fried onions)

1.255 kg Chicken (cut it into small cubes)

Salt ( according to taste)

2 big finely chopped Tomatoes 

3 finely chopped Green chilies 

1 tbsp Cumin seeds

3 tbsp Ginger Garlic Paste

1 tbsp Turmeric

1.5 tbsp Red Chili Powder

1 tbsp Coriander Powder

1 tbsp Kitchen king masala ( or Garam Masala)

6- 7 tbsp Yoghurt

½ tbsp Kasuri Methi

4.5 tbsp Whipping Cream (35%)

1 tbsp Coriander (for garnishing)


Step 1 of 4: Getting Started

– Take 5 tsp oil in saucepan and add the chopped Onions, fry them until they become golden brown ( you can also use ready fried onions) 

– Once the onions get cooked add Ginger garlic paste, Green chilies, Cumin seeds, and Tomatoes. 

Step 2 of 4: Adding all Spices

– After adding the Tomatoes add all the spices which include Turmeric, Salt, Red Chili Powder, Kitchen king masala and Coriander powder.

– Once you add all the spices, cook it until the tomatoes soften and melt

Step 3 of 4: Adding chicken & finishing it up

Once the tomatoes melt, add the chopped chicken. Cook the chicken for about 5-7 minutes on medium flame and stir it continuously.

– After 5-7 minutes add yogurt and stir it every 3 minutes until chicken gets cooked

– Once the chicken gets cooked add the whipping cream and cook it for about 5 minutes.

– After 5 minutes you can turn off the flame.

Step 4 of 4: Garnishing

– Add kasuri methi, coriander and a bit of cream for garnishing.

Pro Tip: Stirring chicken continuously will add a good taste in the Chicken Gravy.

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