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Chicken Handi, Chicken Handi recipe.

Chicken handi | Chicken curry |Clay pot chicken curry

Chicken Handi is one of the most famous chicken dish eaten in India, which is cooked in a clay pot. You must try this recipe at home, and do not forget to watch the recipe video to get the details. This will help you to make Authentic Aromatic Chicken Handi.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 6 people
Calories 239 kcal


  • kg Chicken pieces
  • 2 nos. big-sized Onions (finely chopped)
  • 2-3 nos. Tomatoes (prepare its paste/puree by blending it)
  • 4 tablespoon Ginger Garlic paste (blend 20-25 medium-size garlic cloves and 1 1/2 inch ginger piece together)
  • 12-15 nos. Cashew nuts (blend to make its paste by using little water)
  • 100 gms Curd
  • 3 tablespoon chopped Coriander leaves
  • 2 tablespoon Butter
  • 2-3 tablespoon Cooking oil
  • 2-3 nos. Bay leaves (Tez Patta)
  • 1 no. Star Anise (Chakra Phool)
  • 3 nos. Cardamom
  • 1 no. big Black Cardamom
  • 1 teaspoon Shah jeera (Black Cumin seeds)
  • 4 nos. Cloves
  • 1 no. Cinnamon (Daalcheeni)
  • 2 tablespoon Red Chilli powder (Use as per your taste)
  • 2 teaspoon Chicken masala (or Garam masala)
  • 1 teaspoon Turmeric powder
  • 2 teaspoon Cumin seeds and sesame seeds powder (roast cumin seeds and sesame seeds For 1 minute and then blend together and prepare its fine powder)
  • 1 teaspoon Coriander powder
  • 1 tablespoon Kasuri methi (Dried Fenugreek Leaves)
  • 2 nos. whole red chillies
  • 5-6 nos. fresh Mints leaves
  • Salt - as per taste


  • Cut and wash chicken pieces.
  • Heat 2 tablespoons of butter in a clay pot or kadhai and add all dry spices.
  • When jeera starts crackling then add turmeric powder and salt. Immediately add chicken pieces and mix gently with spices and allow to cook for 8-10 minutes on medium flame, keep stirring at an interval of every 2 minutes.
  • Now take another clay pot and heat 2 tablespoons of oil in it and add chopped onion cook it for 2 minutes until it turns light golden brown. Then add ginger garlic paste and two whole red chillies, and cook by stirring for a minute.
  • After a minute add all the taken spices red chilli powder, coriander powder, chicken masala, cumin and sesame seeds powder mix well and cook until oil oozes out.
  • Further, add tomato puree and cook for 2 more minutes by covering the lid.
  • After 2 minutes remove the lid and add cashew nuts paste, curd, and Kasuri methi and combine well and cook for another minute on low flame.
  • At the end add cooked chicken pieces with its stock (gravy) and mix gently, cover the lid and allow it to cook on a very low flame for 5 minutes.
  • After 5 minutes turn off the gas flame and garnish with chopped coriander leaves and mint leaves, your Chicken handi is ready to serve now.
  • You can serve it with chapati, nan, roti, and rice.


1 - You can add extra hot water if gravy becomes very thick.
2 - Don't overcook chicken otherwise chicken pieces leave bones and it spoils the chicken taste.
3 - If you don't have a clay pot then you can cook in any available cooking pot.
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