Chicken Handi

Name: Chicken Handi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 800 g chicken; 200 ml cream; 2 tomatoes; 1 tbsp kasuri methi; 3 tbsp butter; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chicken Handi, a beloved dish of Pakistan, draws its name from the traditional clay pot, or 'handi', used in its preparation. While many savor it in bustling handi restaurants, where salt and fat are used with abandon, this version brings the rich, comforting flavors to the home kitchen. It's a weekend favorite, often enjoyed during leisurely lunches with family, where everyone gathers around to share in its hearty warmth.

The dish envelops tender chicken pieces in a luscious, creamy tomato sauce, enriched with the aromatic touch of kasuri methi. The butter and cream meld into a velvety texture, creating a mouthful of indulgence with each bite. It's a dish that invites you to scoop generously with warm naan, savoring its richness in every morsel.

Ingredients

800 gchicken
200 mlcream
2tomatoes
1 tbspkasuri methi
3 tbspbutter
to tastefine sea salt

Method

Begin by patting the 800 g chicken dry with paper towels to ensure even browning. Season the chicken generously with fine sea salt and your choice of spices, such as cumin and coriander, to infuse flavor. Heat 2 tablespoons of oil in a large, heavy-bottomed pan over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer, ensuring not to overcrowd the pan. Brown the chicken on all sides until it develops a golden crust, then remove it from the pan and set aside.
In the same pan, add 3 tablespoons of butter and allow it to melt. Dice 2 tomatoes and add them to the pan, stirring occasionally. Cook the tomatoes until they soften and release their juices, forming a thick base. This should take about 5 to 7 minutes, and you'll notice the oil beginning to separate from the tomato mixture, indicating it's ready for the next step.
Return the browned chicken to the pan with the tomato mixture. Stir to coat the chicken evenly, ensuring it is submerged in the sauce. Cover the pan with a lid and reduce the heat to medium-low. Allow the chicken to cook gently, absorbing the flavors, until it is tender and cooked through. You'll know it's ready when the chicken is no longer pink inside and the juices run clear.
Pour 200 ml of cream into the pan, stirring it into the sauce. Increase the heat slightly to bring the mixture to a gentle simmer. If the sauce appears too thin, allow it to reduce for a few minutes until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed, ensuring the flavors are balanced.
Finish the dish by crumbling 1 tablespoon of kasuri methi (dried fenugreek leaves) over the top. Stir gently to incorporate the herb, which will add a distinct aroma and flavor to the dish. Serve the Chicken Handi hot, ideally with naan or rice, allowing everyone at the table to enjoy this rich and flavorful Pakistani classic.