Chicken handi has a richness that feels slow-cooked and indulgent. The aroma of onions browning in ghee, garlic sizzling gently, and the curry thickening into a glossy gravy brings back memories of family dinners and restaurant-style meals shared around the table. Served straight from a handi, this dish always feels special.
Using Netra’s Red Curry Paste simplifies the process without losing that deep Mughlai character. The paste blends smoothly into the tomato-onion base, coating the chicken beautifully as it cooks. Whether made for a weekend lunch or a festive dinner, this chicken handi turns out comforting and full of flavour.
Ingredients
• 1 kg chicken, curry cut with bone
• 2 medium onions, thinly sliced
• 2 medium tomatoes, pureed
• 100 g Netra’s Red Curry Paste
• 1 teaspoon turmeric powder
• 6 to 7 garlic cloves, chopped
• 3 tablespoons oil or ghee
• ½ cup fresh cream
• Salt to taste
• Fresh coriander
How to Make Chicken Handi
Heat oil or ghee in a handi or deep kadhai.
Add sliced onions and sauté until golden brown.
Add chopped garlic and fry for a minute until aromatic.
Add the chicken pieces, sprinkle turmeric and salt, and sear on high flame.
Cook for five to six minutes until the chicken turns white and lightly browned.
Add the tomato puree and cook until the oil begins to separate.
Stir in the red curry paste and mix well.
Cover and cook on medium heat for ten to twelve minutes, stirring occasionally.
Add fresh cream for a rich texture.
Adjust the consistency with a little hot water if needed.
Simmer for five more minutes until the chicken is tender and coated in thick gravy.
Garnish with fresh coriander and switch off the heat.
Tips / Variations
• Bone-in chicken gives deeper flavour.
• Fresh cream adds Mughlai richness but can be skipped.
• Slow cooking helps the gravy thicken naturally.
• Clay pot cooking enhances aroma if available.
If you want a rich, restaurant-style curry without long prep, Netra’s Red Curry Paste brings chicken handi together beautifully at home.
