Special Chicken Handi by Chef Zubair. Chicken handi badi hi aromatic aur tasty must try once chicken handi restaurants mai toh boht khaye hogi ghar par banaye easy aur tasty yeh handi.
Ye hai meri restaurant style chicken handi ki recipe. Umeed hai aapko pasand ayegi!
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This restaurant style Chicken Handi is so creamy and luscious. It’s a flavour-rich Pakistani curry which comes together quickly in one pot and is a perfect family meal. Serve it alongside some fluffy naan or plain boiled rice.


Chicken Handi translates to chicken in clay pot. Traditionally this curry is made in a terrocota pot which imparts its unique flavour to this dish. Chicken Handi is milder than other South Asian curries but still rich in flavour. The chicken is cooked in a creamy base of yogurt and cream. In most Pakistani restaurants, boneless chicken is used for this handi but you can also use bone-in chicken. And in my recipe, I use a standard pot to make this curry.


How To Make Restaurant Style Chicken Handi
► Fry chicken in oil on high flame till it changes colour.
► Then cut two tomatoes in half and let them steam in the pot on medium-low heat till you are able to peel off the skin with tongs.
► Then break the tomatoes with the spoon and mix in with chicken along with tomato paste.
► Let everything gel together and the oil to come on top.
► Stir in all the dry spices.
► You can skip the coconut powder if you don't have it.
► Then add the yogurt and cook it on medium-high flame.
► In the end pour the cooking cream.
► Let it thicken and add crushed dried fenugreek leaves.
► They give an amazing flavour to curries.
► Serve this restaurant style Chicken Handi garnished with extra cream and alongside some Garlic Naan or plain boiled rice.