WHAT IS CHICKEN HANDI?
Pakistani Chicken Handi with Bone-In Chicken is one of the simplest yet most satisfying Pakistani main dish recipes. Originally from India and Pakistan, it’s traditionally made in a clay pot, though I used a regular pot instead. This dish is widely popular in restaurants across both countries. This rich recipe combines chicken, yogurt, aromatic spices, and seasonings to create an exceptional flavor that truly stands out among Pakistani recipes.
WHAT KIND OF MEAT TO USE IN CHICKEN HANDI?
I personally prefer using bone-in chicken quarters for this Pakistani recipe. In my experience, when making a curry that requires longer cooking, boneless chicken tends to dry out as its juices are lost during the process. That’s why I choose bone-in chicken quarters for this recipe. However, I still appreciate boneless chicken, especially for dishes like Chicken 65 or Malai Boti Tikka.
INGREDIENTS
Chicken- I would opt in for a bone-in chicken quarters. Yogurt- This recipe requires full fat yogurt. Fried onion- I used store-bought but you can use homemade fry onion. Whole Spices- They enhance the taste. Powdered spices- They enhance the taste and red chili powder adjusts the spice level.
HOW TO MAKE CHICKEN HANDI?
WHAT CAN I SERVE WITH?
Serve Chicken Handi with Chapati or cumin rice. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
LET’S MAKE CHICKEN HANDI!!!
