Creamy Chicken Handi: Restaurant Style

🕒 Prep Time 15 Mins

🔥 Cook Time 30 Mins

🌶 Heat Level Medium

If there is one dish that defines royal Mughlai comfort, it’s Chicken Handi. Unlike a standard chicken curry which has a thin gravy, a Handi is famous for its boneless, tender pieces of chicken swimming in a rich, yogurt-and-cream-based sauce.

What makes it "Restaurant Style"? It’s the balance of spices. It’s not overly spicy; instead, it focuses on the aroma of Kasuri Methi (dried fenugreek) and the silkiness of cashew paste. In this guide, I’ll show you how to get that signature yellow-orange glow and the melt-in-your-mouth texture that will have your guests asking which restaurant you ordered from.

🛒 Ingredients You'll Need

Main Ingredients:

Chicken: 500g (Boneless, cut into small cubes).
Onions: 2 medium (Finely chopped or paste).
Tomatoes: 2 large (Pureed).
Yogurt (Curd): ½ cup (Whisked smooth).
Fresh Cream: 3 tbsp.
Cashew Paste: 10-12 cashews soaked and ground with a little water.
Ginger-Garlic Paste: 1.5 tbsp.
Butter & Oil: 2 tbsp each.

Spices & Aromatics:

Whole Spices: 1 tsp Cumin, 2 Green Cardamoms, 1 small Cinnamon stick.
Powders: 1 tsp Coriander powder, ½ tsp Turmeric, 1 tsp Kashmiri Red Chili powder, ½ tsp Black Pepper powder.
The Finisher: 1 tsp Garam Masala and 1 tbsp Kasuri Methi.

💡 The Texture Secret: Restaurants often use a 50/50 mix of oil and butter. The oil allows the spices to fry without burning, while the butter provides that unmistakable restaurant richness.

👩‍🍳 Step-by-Step Cooking Guide

1 The Sauté: Heat oil and butter in a pan. Add the whole spices (cumin, cardamom, cinnamon) and let them sizzle for 30 seconds. Add the finely chopped onions and sauté until they turn light golden brown. Do not burn them, or the gravy will turn dark.

2 Ginger-Garlic Punch: Add the ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears. This is the foundation of your flavor!

3 Sear the Chicken: Add the boneless chicken cubes. Cook on high heat for 5 minutes until the chicken turns white/opaque. This seals the juices inside so the meat stays tender.

4 Spice & Tomato Base: Lower the flame. Add turmeric, chili powder, coriander powder, and salt. Mix well. Now pour in the tomato puree. Cook on medium heat until the oil starts separating from the sides of the masala.

5 The Creamy Phase: Lower the heat completely. Add the whisked yogurt and cashew paste. Stir continuously to prevent the yogurt from curdling. Cover and cook for 8-10 minutes on low heat until the chicken is fully cooked.

6 Final Flourish: Add the fresh cream, black pepper, and garam masala. Crush the Kasuri Methi between your palms and sprinkle it over the gravy. Simmer for just 1-2 more minutes.

✨ Pro-Tips for the Best Results

Don't overcook: Boneless chicken cooks very fast. Overcooking will make the cubes chewy instead of soft.
Color: If you want a brighter orange color, add a pinch of turmeric or use high-quality Kashmiri Red Chili powder.
The Smokiness: For an authentic "Dhaba" feel, do the Dhungar method: Light a small piece of charcoal, place it in a steel bowl inside the Handi, pour a drop of ghee on the coal, and seal the lid for 2 minutes.

🍽 Best Served With...

Chicken Handi is a heavy, rich dish that pairs beautifully with:

Garlic Naan or Butter Kulcha: Perfect for scooping up the thick gravy.
Jeera Rice: For a lighter, fragrant pairing.
Sirka Pyaaz: Pickled vinegar onions provide the acidity needed to balance the creaminess.

Enjoy your homemade restaurant-style feast! 🥘✨