Here’s a bold and flavorful Chicken Handi Karahi recipe—a fusion of two beloved Pakistani/Indian cooking styles: Handi (creamy, clay-pot style) and Karahi (spiced tomato-based wok curry). The result is a rich, aromatic dish with tender chicken and a luscious, spiced gravy.
Chicken Handi Karahi
Servings: 4
Time: 45–60 minutes
Ingredients
- 700g (1.5 lb) chicken (bone-in pieces preferred)
- 3 tbsp oil or ghee
- 2 medium onions, finely sliced
- 2 tsp ginger-garlic paste
- 3 medium tomatoes, finely chopped or pureed
- 1/2 cup yogurt (whisked)
- 1/4 cup cream (optional, for richness)
- 2–3 green chilies, slit
- 1 tsp red chili powder (adjust to taste)
- 1 tsp Kashmiri chili or paprika (for color)
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp crushed coriander seeds
- Salt to taste
- Fresh cilantro & ginger julienne, for garnish
Instructions
- Sauté the Onions
- Heat oil in a handi (clay pot) or heavy pan. Add sliced onions and sauté until golden brown.
- Add Ginger-Garlic Paste
- Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant.
- Cook the Chicken
- Add chicken pieces and cook on medium-high heat until they begin to brown slightly.
- Tomatoes & Spices
- Add chopped tomatoes, red chili, Kashmiri chili, turmeric, and crushed coriander. Cook until tomatoes break down and oil separates (10–12 mins).
- Yogurt & Cream
- Lower the heat. Stir in whisked yogurt gradually to prevent curdling. Mix well. If using, add cream for a rich, smooth texture.
- Simmer & Finish
- Cover and cook on low heat until chicken is tender (about 15–20 minutes). Stir in garam masala and green chilies toward the end.
- Garnish
- Top with chopped cilantro and ginger julienne. Serve hot.
Serving Suggestions
- Serve with hot naan, paratha, or steamed basmati rice.
- A squeeze of lemon enhances the dish beautifully.
Would you like a spicier version or one made with boneless chicken for quicker cooking?
