History & Origin

Chicken Handi is a cherished dish from Pakistan, with origins deeply rooted in the subcontinent's culinary traditions. The name 'Handi' refers to the clay pot traditionally used for cooking, which enhances the flavors and aromas of the dish. This cooking method has been passed down through generations, reflecting the rich heritage of Pakistani cuisine. Ingredients such as yogurt, tomatoes, and a variety of spices are staples in the region, showcasing the vibrant flavors characteristic of South Asian cooking. Over time, Chicken Handi has transcended its humble origins to become a beloved dish featured at celebrations and gatherings, symbolizing hospitality and warmth in Pakistani culture.

Nutritional Values

  • Calories: 350-400 per serving
  • Protein: 30g
  • Fat: 25g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 600mg

This dish is not only flavorful but also provides a balanced mix of macronutrients, making it a hearty option for a meal. The inclusion of chicken offers a good source of protein, while the yogurt and cream contribute to its rich texture.

Recipe & Ingredients

To prepare Chicken Handi, gather the following ingredients:

  • 1.2 kg Chicken
  • 5 thinly sliced Onions
  • 2 finely chopped Tomatoes
  • 8 cloves chopped Garlic
  • 1 tbsp Ginger paste
  • ¼ cup Vegetable oil
  • 2 tsp Cumin seeds
  • 3 tsp Coriander seeds
  • 1 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 2 Green chillies
  • 1 cup Yogurt
  • ¾ cup Cream
  • 3 tsp Dried fenugreek
  • 1 tsp Garam masala
  • Salt to taste

Begin by heating the oil in a large pot or wok. Once hot, add the sliced onions and fry until they are deep golden brown. Remove the onions and set aside. In the same pot, sauté the chopped garlic until fragrant, then add the tomatoes and cook until soft. Introduce the fried onions back into the pot, along with ginger paste, cumin seeds, half the coriander seeds, and green chillies. Stir well and cook with turmeric and chili powder for a couple of minutes.

Add the chicken pieces, seasoning with salt, and cover to cook on medium-low heat for about 15 minutes, allowing the flavors to meld. Once the chicken is nearly cooked, lower the heat and gently mix in the yogurt, ensuring it doesn’t split. Finally, add the cream, remaining coriander seeds, and dried fenugreek. Stir in the garam masala before serving hot alongside naan or rice, inviting everyone to enjoy this delightful dish.