Pakistani Chicken Handi with Bone-In Chicken

Pakistani Chicken Handi with Bone-In Chicken is one of the easiest recipes: just marinate and cook.

WHAT IS CHICKEN HANDI?

Pakistani Chicken Handi with Bone-In Chicken is one of the simplest yet most satisfying Pakistani main dish recipes. Originally from India and Pakistan, it’s traditionally made in a clay pot, though I used a regular pot instead. This dish is widely popular in restaurants across both countries.

This rich recipe combines chicken, yogurt, aromatic spices, and seasonings to create an exceptional flavor that truly stands out among Pakistani recipes.

WHAT KIND OF MEAT TO USE IN CHICKEN HANDI?

I personally prefer using bone-in chicken quarters for this Pakistani recipe. In my experience, when making a curry that requires longer cooking, boneless chicken tends to dry out as its juices are lost during the process.

That’s why I choose bone-in chicken quarters for this recipe. However, I still appreciate boneless chicken, especially for dishes like Chicken 65 or Malai Boti Tikka.

INGREDIENTS

• Chicken- I would opt in for a bone-in chicken quarters.
• Yogurt- This recipe requires full fat yogurt.
• Fried onion- I used store-bought but you can use homemade fry onion.
• Whole Spices- They enhance the taste. 
• Powdered spices- They enhance the taste and red chili powder adjusts the spice level. 

HOW TO MAKE CHICKEN HANDI?

Add all the ingredients in a pot. Cover and Marinate.

Seal the lid with foil and let it cook on stove.

Garnish with heavy whipping cream and dried fenugreek leaves.

WHAT CAN I SERVE WITH?

Serve Chicken Handi with Chapati or cumin rice.

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LET'S MAKE CHICKEN HANDI!!!

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5 from 1 vote

Easy Pakistani Chicken Handi (Bone-in)

Easy Pakistani Chicken Handi (Bone In) is a very flavorful and easy recipe all you have to do is marinate and cook.

Prep Time5 minutes mins

Cook Time20 minutes mins

Resting time7 hours hrs

Total Time7 hours hrs 25 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: chicken handi, handi, pakistani chicken handi, pakistani handi

Servings: 6 people

Calories:

Author: Sarah Mirza

1x2x3x

Ingredients

Marination

• 1½ lbs chicken bone-in
• 1½ cup yogurt
• 3 tbsp ginger garlic paste
• 1 green pepper roughly chopped
• ⅓ bunch cilantro
• ⅓ cup fried onion I used store-bought

Whole Spices

• 2 bay leaves
• 1 mace javitri
• 4 cloves
• 4 black peppercorns
• 4 green cardamoms

Powdered Spices

• 1½ tsp red chili powder
• 1 tsp turmeric powder
• 2 tbsp coriander powder
• ¼ tsp Garam Masala powder
• 1½ tsp kosher salt

Garnish

• 1 tbsp dried fenugreek leaves
• ¼ tsp heavy whipping cream

Instructions

• In a pot (not on the stove) add the ingredients except garnish
• Cover with lid and marinate it overnight or at least 2 hours in refrigerator.
• After marination, place the pot on the stove and seal the lid with foil as shown on video. Place the lid back on the pot.
• Turn on the stove to medium heat.
• Let it cook for 18 minutes or until the chicken is tender.
• Unseal the lid,
• Give it a good mix.
• Turn off the stove.
• Add heavy whipping cream and dried fenugreek leaves.
• Enjoy!