Published August 28, 2026
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Mild, creamy, crowd-pleasing!
Why chicken handi is a 2026 favorite
- Milder than karahi — great for mixed spice tolerance.
- Looks restaurant-special with little effort.
- Works for dinner guests and kids alike.
What you'll need
Fresh
- Chicken750 g
- Onion2
- Tomato2
- Yogurt1 cup
- Cream or butter2–3 tbsp
- Garlic + ginger1½ tbsp
- Green chili2
Spices & staples
- Cumin1 tsp
- Coriander powder1 tsp
- Red chili powder¾ tsp
- Garam masala½ tsp
- Kasuri methi1 tsp
- Oil⅓ cup
- Saltto taste
How to cook
Creamy, mildly spiced handi-style chicken curry.
One pan = less cleanup!
- 1
Fry the base
Cook onions in oil until soft-golden. Add ginger-garlic and spices.
- 2
Add chicken
Stir in chicken pieces and cook until they turn opaque.
- 3
Tomato + yogurt
Add tomatoes, then whisked yogurt. Bhuna until oil shows at the edges.
- 4
Simmer
Add a splash of water, cover, and cook until chicken is tender.
- 5
Creamy finish
Stir in cream or butter, kasuri methi, and garam masala. Simmer 3–4 minutes.
- 6
Serve
Garnish with chili and cilantro. Serve with naan or roti.
Why it works
- Yogurt keeps the gravy tangy and soft.
- Cream finish gives handi its restaurant look.
- Kasuri methi adds the signature aroma.
Health + smart cooking notes
This Pakistani comfort favorite can also be balanced, flexible, and lower-waste.
Health snapshot
- Use low-fat yogurt and skip cream for a lighter bowl.
- Lean chicken pieces reduce fat.
- Control butter at the end.
Lower-waste cooking
- Leftover gravy is excellent with leftover roti.
- Freeze portions without cream; add cream when reheating.
- Use ripe tomatoes for natural sweetness.
Easy swaps
- Beef handi needs longer cooking.
- Coconut cream for a dairy-light twist.
- Add capsicum for a sweeter handi.
Storage
Refrigerate up to 2 days. Reheat gently so cream doesn’t split.
Creamy handi comfort — mild spice, big satisfaction.
Serve it with
Butter naan
Restaurant energy at home.
Roti
Lighter everyday option.
Salad
Keeps the plate fresh.
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