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Chicken handi: recipe illustration
Everyday meals

Chicken handi

Chicken simmered in a handi, a traditional clay pot, in a creamy tomato-yogurt sauce scented with ginger-garlic. A comforting, flavourful Pakistani family dish, served hot with naan.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Dice the tomatoes and slice the onions. Chop the green chilli.
  2. Heat the oil in a large heavy pot over medium heat and fry the onions for 8 to 10 minutes, until a nice golden brown.
  3. Add the ginger-garlic paste and stir-fry for 2 minutes.
  4. Add the chicken and sear it for 5 minutes, until it changes colour on all sides.
  5. Add the tomatoes, turmeric, cumin, chilli powder and salt. Cover and simmer for 15 minutes, until the tomatoes have broken down.
  6. Lower the heat, then stir in the yogurt a spoonful at a time so it doesn't split.
  7. Add the garam masala and green chilli, then simmer uncovered for 10 minutes, until the sauce thickens and the oil rises to the surface.
  8. Sprinkle with chopped coriander, adjust the salt and serve piping hot with naan.

Variations and tips

Light version. Replace the oil with 2 tablespoons and use 0% fat yogurt; add a little water if the sauce sticks.

With lime. Finish with the juice of a lime to brighten the sauce.

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Original Ecomely recipe.