How to make Chicken Handi

Why cooks start here

Chicken Handi is cooked the way handi restaurants cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

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.