Handi is a specific shape of pot that is usually made of copper, clay pot, or stainless steel. Chicken handi is traditionally cooked in a handi pot and it is the easiest of all chicken curries. Many versions of chicken handi evolved over time, this is the basic red chicken handi recipe that can be used to make more flavors. Other versions of chicken handi to try are reshmi handi and ginger handi. Do not be amazed at these variations, reach the comment section and share your reviews.
Smoke: This one is easy, just smoke the karahi with red hot charcoal. Drizzle a few drops of oil and cover the pot tightly to a koyla chicken handi. Coconut: If you love coconut flavor, switch yogurt and cream in the recipe with ½ cup coconut cream. Buttery ( Makhni): For a makhni handi, use a mix of 2 tablespoons of oil and 2 tablespoons of butter in the beginning to fry onions. And add 4 tablespoons of butter at the end. Macaroni and cheese: This is less common but delicious, add ½ cup cheese, ½ cup milk, and ¼ cup boiled macaroni in the handi. If you like it sweeter also add 2 tablespoons of ketchup. Adjust red chili powder to taste. Shahi Chicken handi: Just switch ¼ cup cream in the recipe with ¼ cup cashew powder. Add the powder along with spices. Adjust water as needed. The cashew with adds more nutty richness to handi. Fiery ( Kashmiri chili paste): If you love the red color of handi, try making Kashmiri chili paste as shown in this recipe, and add 2 tablespoons Kashmiri chili paste instead of red chili and black pepper. Enjoy! Tikka handi: Just switch red chili, garam masala, and black pepper in the recipe with 2 teaspoons tikka masala and smoke the handi with charcoal. Similarly, you can make achari and tandoori handi. Tempering: You can temper the chicken handi in the end with brown garlic, mustard, red button chili and curry leave for an aromatic dhaba style handi.
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📖 Recipe
