{"id":29063,"date":"2023-12-07T06:01:07","date_gmt":"2023-12-06T22:01:07","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=29063"},"modified":"2023-12-07T23:07:47","modified_gmt":"2023-12-07T15:07:47","slug":"boneless-chicken-handi","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/boneless-chicken-handi\/","title":{"rendered":"Boneless chicken handi- popular restaurant-style recipe"},"content":{"rendered":"\n

I’ve had boneless chicken handi several times in Pakistani restaurants during my recent trips to Islamabad, Gilgit, and Skardu. Apart from the spectacular scenery, the food was terrific. Now, it’s time to try making the chicken handi at home!<\/p>\n\n\n\n

Chicken Handi is a popular dish in India and Pakistan, traditionally cooked in an earthen clay pot. Tender chicken is slow-cooked in a flavorful tomato and onion base over low heat until the meat is juicy and tender. The sauce is thick and flavorsome, and it is best to enjoy it with hot naans or jeera rice.<\/p>\n\n\n\n

Chicken handi recipe has many variations and can be made with boneless or bone-in chicken. I will use boneless chicken thigh for this recipe and prepare it with a heavy-bottom pan since I don’t have a Handi (a round-shaped earthen pot).<\/p>\n\n\n\n

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Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

How to prepare chicken handi<\/h2>\n\n\n\n

Let’s start with the ingredients needed, followed by the cooking process, and end with some related Indian\/Pakistani recipes for you to try.<\/p>\n\n\n\n

1. The main ingredients required for making chicken handi<\/h2>\n\n\n\n

a. Chicken.<\/strong> Thigh meat is the best choice because it is more tender. However, if you prefer chicken breast, avoid cooking it over high heat, as this can cause the meat to become tough. Besides, you can choose between bone-in or boneless chicken based on your preference.<\/p>\n\n\n\n

b. Spices.<\/strong> The spices required for this recipe are common in Indian and Pakistani cuisine. If you cook Indian food regularly, you probably have most of these spices in your kitchen pantry. I use freshly ground spices from the grocery store, but pre-made spices are also available in grocery stores in Pakistan. However, I am unsure if they are available at the Indian\/Pakistani grocery store near you.<\/p>\n\n\n\n

c. Yogurt\/cream\/almond paste. <\/strong>Yogurt and cream are commonly used to thicken the gravy in the final stage of cooking chicken handi. Alternatively, almond paste or cashew paste can be used instead of cream. We had chicken handi cooked with almond paste in Chilas, Pakistan, which tasted amazing. I am not using it in this recipe since I couldn’t find almond paste, and fresh cream is preferable to avoid the hassle of getting less common ingredients.<\/p>\n\n\n\n

d. Kasuri methi (dried fenugreek leaves).<\/strong> Kasuri methi has a strong aroma that can fill the kitchen with just a teaspoon! While it can be difficult to find in some places, I recommend checking out your local Indian grocery store to get it.<\/p>\n\n\n\n

e. Tomato paste.<\/strong> Although fresh tomatoes are used, I prefer adding some tomato paste for its concentrated flavor and beautiful reddish color.<\/p>\n\n\n\n

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2. The detailed cooking process<\/h2>\n\n\n\n

After preparing all the ingredients, let’s dive into the steps to cook chicken handi.<\/p>\n\n\n\n

a. Season the chicken<\/strong><\/h4>\n\n\n\n

Start by cutting the boneless chicken thigh meat into bite-sized pieces. Then season it with crushed black pepper and salt. Set aside to marinate it for half an hour. <\/p>\n\n\n\n

Note:<\/strong> I add all the salt this recipe requires to the chicken. This way, the chicken will still be slightly salty even after losing some into the gravy after slow cooking. Some cooks prefer to cook the chicken handi in advance and leave it for at least half a day or overnight before serving. By doing so, the flavor from the gravy will penetrate the chicken, making the marination process unnecessary.<\/p>\n\n\n\n

b. Fry the onion, ginger and garlic<\/strong><\/h4>\n\n\n\n
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  1. To start cooking, heat some oil in the pan. Use ghee <\/a>instead of vegetable oil for better flavor.<\/li>\n\n\n\n
  2. Add cumin seeds<\/a> and fry them over low heat for a minute. Keep stirring until the seeds start jumping in the oil and the aroma begins to waft from the pan. <\/li>\n\n\n\n
  3. Then add the chopped onions and continue frying over medium heat for around four to five minutes or until they turn golden brown. Halfway through the frying process, add the finely chopped ginger and garlic. You can use ginger-garlic paste<\/a> if you have it.<\/li>\n<\/ol>\n\n\n\n

    Note<\/strong>: <\/p>\n\n\n\n