It’s supposed to be called a Chicken Handi recipe but when I researched what is Handi in Hindi, it means a type of cooking vessel that looks like an orange pot. I don’t have that in our house, thus I’m just calling this recipe Chicken Curry ( I guess because it’s a common base recipe here in India). 

Another recipe that my husband loves when it’s the day of our non-veg meals! 


1 and ½ cup of boneless chicken (cut cubed) 

2 medium-sized tomatoes 

2 medium-sized onion 

2 green chilies 

3 garlic cloves 


Coconut Milk (5 tablespoon) 

Curd (3 tsp) 

Coriander Leaves 

Ginger garlic paste 

Half a teaspoon Jeera seeds 

2 cloves 

1 tsp. Red Chili powder 

½ tsp of Kashmiri Red chili powder 

Chicken Masala 

½ tsp. Turmeric Powder 

1 tsp. Coriander Powder 

Quantity: 4-5 persons 


Heat oil and put ginger garlic paste. Add salt and fry the chicken and wait till it turns white. Put the chicken in a bowl and set it aside. 

Heat oil in the pan again (you can use ghee) and put jeera seeds and cloves. Cook for 30 seconds. 

Put onion and cook till it turned white. Add in the chopped tomatoes and green chilies. Mix and cook for 2 minutes.  

Add Red chili powder, Kashmiri red chili powder, Coriander powder, and turmeric powder. Sprinkle some water and cook for 30 minutes. 

Once the oil is separated, put the chicken, half a tsp of lemon, and mix. Cook for 2 minutes on medium flame. 

Once the oil is separated, put the curd and mix. Cook for 2 minutes. Add a cup of water, salt, and a teaspoon of chicken masala. Cover and cook for 8 minutes on low flame. 

The oil will separate. Add the coconut milk and mix. Add another half cup of water, cover, and cook for 7 minutes on low flame. 

Sprinkle a handful of Coriander leaves and serve hot.  

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