Quick Pakistani Chicken Handi Recipe: Easy & Delicious Home Cooked Curry

Name: Quick Pakistani Chicken Handi Recipe: Easy & Delicious Home Cooked Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Chicken (Boneless, cut into cubes); 1 medium Onion (Finely chopped); 2 medium Tomatoes (Pureed or finely chopped); 1 tablespoon Ginger-Garlic Paste; 2-3 pieces Green Chilies (Slit lengthwise, adjust to taste); 1/2 cup Yogurt (Plain, whisked); 3 tablespoons Cooking Oil; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (Adjust to taste); 1 teaspoon Coriander Powder; 1/2 teaspoon Cumin Powder; 1/2 teaspoon Garam Masala; to taste Salt; 2 tablespoons Fresh Coriander (Chopped, for garnish)

Learn how to make a flavorful and authentic Pakistani Chicken Handi in this quick and easy home cooking recipe. Perfect for a delicious family meal, this curry is packed with aromatic spices and tender chicken.

#Pakistani Food

#Chicken Curry

#Easy Recipe

#Home Cooking

#Spicy

#Handi

Ingredients for Pakistani Chicken Handi

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

410

Calories

35g

Protein

22g

Carbs

25g

Fat

Chicken and spices simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rich and aromatic Chicken Handi

Instructions

0/5 completed

1
Heat oil in a pot or Handi on medium heat. Add chopped onions and sauté until they turn light golden brown.
Preview
5m
Preview
Heat oil in a pot or Handi on medium heat. Add chopped onions and sauté until they turn light golden brown.
5m
Don't over-brown the onions, as it can make the curry bitter.
2
Add chicken pieces and ginger-garlic paste to the pot. Sauté for 5-7 minutes until the chicken changes color and is lightly browned.
Preview
7m
Preview
Add chicken pieces and ginger-garlic paste to the pot. Sauté for 5-7 minutes until the chicken changes color and is lightly browned.
7m
Browning the chicken seals in juices and adds depth of flavor.

3
Stir in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook on medium-low heat, stirring occasionally, until the oil starts to separate from the masala (sauce base).
Preview
10m
Preview
Stir in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook on medium-low heat, stirring occasionally, until the oil starts to separate from the masala (sauce base).
10m
This step is crucial for developing the rich flavors of the curry.
4
Add the whisked yogurt and green chilies. Mix well and cook for another 5-7 minutes, making sure the yogurt doesn't curdle. Simmer until the chicken is tender and the sauce has thickened to your desired consistency.
Preview
10m
Preview
Add the whisked yogurt and green chilies. Mix well and cook for another 5-7 minutes, making sure the yogurt doesn't curdle. Simmer until the chicken is tender and the sauce has thickened to your desired consistency.
10m
To prevent curdling, ensure yogurt is at room temperature or add a spoonful of flour/cornstarch before mixing.
5
Finally, sprinkle with garam masala and fresh chopped coriander. Serve hot with naan, roti, or rice.
Preview
2m
Preview
Finally, sprinkle with garam masala and fresh chopped coriander. Serve hot with naan, roti, or rice.
2m
Garnish just before serving to maximize freshness and aroma.