The Boneless Chicken Handi is a creamy, luxurious Indian curry that’s both comforting and deeply flavorful. Made with juicy chicken breast simmered in a spiced onion-tomato gravy enriched with yogurt and ground cashews, this dish brings restaurant-quality indulgence straight to your kitchen. The secret lies in slowly cooking down the masala until it glistens with aromatic oil and absorbs all the complex flavors of the spices.
Perfect for busy weeknights, this version skips the traditional clay pot but keeps the heart and soul of the original recipe. Serve it with warm naan or fragrant basmati rice for a satisfying meal that will make everyone ask for seconds. Whether you’re new to Indian cuisine or a seasoned home cook, this recipe is sure to become a staple on your dinner table.
Full Recipe:
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2 medium-sized red onions, pureed
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3 tablespoons yogurt
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12 cashews (soaked in water for 30 minutes)
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5 tablespoons cooking oil
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3 teaspoons ginger-garlic paste
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1.2 lbs boneless chicken breast, cut into bite-sized pieces
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1 tablespoon coriander powder
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1 teaspoon red chili powder
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½ teaspoon turmeric powder
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½ teaspoon cumin powder
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½ teaspoon white pepper powder
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1 teaspoon sea salt
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4 tablespoons tomato paste
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3 Thai green chilies, slit
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1 tablespoon chopped cilantro (optional)
Directions:
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Blend onions into a smooth puree and set aside.
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Blend yogurt and soaked cashews together until smooth. Set aside.
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Heat oil in a wok or deep pan. Add onion puree and ginger-garlic paste. Cover and cook on low-medium heat for 10 minutes, stirring occasionally until thick.
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Add chicken pieces along with all powdered spices and salt. Stir well and cook on medium heat for 10 minutes, adding a splash of water if needed. Stir occasionally to prevent sticking.
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When oil separates from the masala and becomes glossy, add tomato paste, yogurt-cashew paste, and green chilies. Fry on high for 5 minutes.
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Lower heat, add ½ cup water, mix, and cover. Let it cook for 10 more minutes.
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Garnish with chopped cilantro and serve hot with naan or rice.
Prep Time: 5 minutes | Cooking Time: 35 minutes | Total Time: 40 minutes
Kcal: 398 kcal | Servings: 4 servings
Introduction to Boneless Chicken Handi
Boneless Chicken Handi is a beloved North Indian and Pakistani curry known for its rich, creamy texture and deep, savory flavor. It’s a dish that seamlessly blends traditional cooking techniques with modern convenience, making it a popular choice for weeknight dinners, festive occasions, and everything in between.
The word “handi” refers to the traditional clay pot in which this dish was originally cooked. Cooking in a handi (mitti ki handi) allowed the flavors to slow-cook over a low flame, imbuing the curry with an earthy depth that’s hard to replicate in modern cookware. While most people now use a wok or karahi, the name Chicken Handi has stuck and continues to evoke memories of family meals, street food stalls, and restaurant indulgence.
Boneless Chicken Handi is an adaptation that offers quicker cooking and easier eating, without sacrificing the authentic essence of the original recipe.
Cultural Significance and Origin
Chicken Handi finds its roots in Mughlai cuisine, which heavily influenced North Indian and Pakistani cooking. This culinary style is characterized by its use of nuts, cream, yogurt, and a rich palette of spices. Historically served to Mughal royalty, these dishes were luxurious, aromatic, and layered with complex flavors — a tradition that continues in today’s chicken handi.
Over time, this royal dish became democratized, and its appeal spread far and wide. Whether it’s served at a wedding buffet in Lahore or enjoyed as a comforting family meal in Delhi, Chicken Handi holds a place of reverence in South Asian kitchens.
The adaptation to boneless meat is a modern twist. Boneless chicken speeds up cooking, provides cleaner plating, and is favored by those looking for a more convenient option. It’s a practical update for today’s busy lifestyles while maintaining the heart and soul of the dish.
Flavor Profile and Texture
Boneless Chicken Handi is a flavor-packed dish with a thick, creamy, and slightly spicy gravy. Its rich texture comes from a yogurt and cashew base, blended until smooth and added toward the end of the cooking process. This creates a luxurious, velvety sauce that clings beautifully to every piece of chicken.
The base masala is made of pureed onions, cooked slowly with ginger-garlic paste until the oil separates — a key technique in Indian cooking. This step enhances the aroma and ensures that the dish doesn’t carry the raw flavor of onions or garlic.
Spices like coriander, red chili powder, turmeric, cumin, and white pepper add warmth and depth, while green chilies provide subtle heat. The tomato paste gives it a vibrant reddish hue and a tangy undertone, balancing the richness of the nuts and yogurt.
The boneless chicken pieces absorb the masala beautifully, becoming tender and juicy. Each bite offers a delightful harmony of creamy, spicy, and savory elements, making it an absolute crowd-pleaser.
Why Boneless Chicken?
Using boneless chicken makes the dish more approachable and practical, especially for everyday meals. Here are a few reasons why boneless chicken is a smart choice:
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Faster cooking time – No need to wait for bones to cook through.
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Better texture – The chicken stays juicy and absorbs the gravy more uniformly.
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Easier to eat – Especially convenient for kids and for serving at parties.
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Cleaner presentation – Looks great when plated, especially with garnishes like chopped cilantro or cream swirls.
While some purists argue that bone-in chicken adds more flavor to curries, the richness of this handi’s masala ensures that you won’t miss the bones at all.
Variations of Chicken Handi
Though the boneless version is gaining popularity, there are many regional and personal takes on Chicken Handi:
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Butter Chicken Handi: A hybrid of butter chicken and handi, often with cream or butter added for extra indulgence.
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Green Chicken Handi: Made with coriander, mint, and green chilies for a vibrant, herby twist.
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White Chicken Handi: A milder, creamier version without red chili powder or turmeric.
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Spicy Karahi Handi: Combines the spicy karahi masala with the creamy elements of handi.
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Paneer Handi: A vegetarian alternative using cubes of paneer instead of chicken.
These variations show how versatile the handi method is, and how it can be adapted to suit different palates and dietary needs.
Perfect Pairings and Serving Suggestions
Chicken Handi is incredibly versatile and can be paired with a variety of sides to create a complete meal. Here are a few of the most popular options:
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Naan or Paratha: Indian flatbreads like garlic naan, butter naan, or tandoori roti are ideal for scooping up the thick, creamy gravy.
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Basmati Rice: Steamed basmati rice, cumin rice, or even biryani rice can be paired with handi for a fulfilling meal.
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Jeera Aloo or Bombay Potatoes: A dry vegetable side helps balance the richness of the chicken curry.
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Raita or Kachumber Salad: These cooling accompaniments contrast beautifully with the spicy curry.
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Papad or Pickle: Add some crunch and tanginess for a complete Indian thali experience.
The richness of the dish also makes it suitable for festive occasions, where it can be part of a larger spread including kebabs, biryanis, dals, and desserts like gulab jamun.
Tips for Perfecting the Dish
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Cook the masala thoroughly: Wait for the oil to separate and the masala to shine — this is crucial for flavor development.
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Use full-fat yogurt: It gives a creamier texture and prevents curdling during cooking.
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Don’t skip the cashew paste: It’s the secret to the luxurious mouthfeel of the curry.
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Let it rest before serving: Giving the dish 5–10 minutes to sit after cooking allows the flavors to meld even more.
These small details go a long way in elevating the dish from good to restaurant-quality.
Appeal to Modern Lifestyles
In today’s fast-paced world, meals that strike a balance between comfort, flavor, and convenience are highly valued. Boneless Chicken Handi is one of those rare dishes that checks all the boxes.
It can be prepped ahead of time, reheats beautifully, and stores well in the refrigerator. In fact, many cooks find that it tastes even better the next day, once the spices have had more time to infuse the chicken.
It’s also a great option for meal prepping — make a big batch and portion it out for lunches or dinners throughout the week. With just a fresh piece of naan or quick-cooking rice, dinner is served in under 10 minutes.
Conclusion
Boneless Chicken Handi is a true gem in the world of Indian cooking — an exquisite blend of tradition and convenience. From its royal roots in Mughlai cuisine to its place on modern dinner tables, this dish has evolved while preserving its bold and indulgent identity.
Rich in flavor, easy to prepare, and deeply satisfying, it’s no surprise that Chicken Handi continues to be a favorite across generations and geographies. Whether you’re new to Indian cuisine or a seasoned enthusiast, adding this dish to your culinary repertoire is a decision your taste buds will thank you for.
So the next time you’re looking to impress guests or simply want to treat yourself to a hearty homemade meal, Boneless Chicken Handi might just be the answer. A timeless classic — simplified, yet soulful.