Special Chicken Handi

I have yet to find a better title for this dish but this is where I first found it, originally by chef Rahat from Rahat Cooking. I changed the recipe as the original one calls for cream, coconut powder, extra julian ginger and more yogurt. I made it without that and it turned out delicious. Also note that I am using twice as much chicken as the original recipe which is why I doubled some of the ingredients. This dish is one of my favorites!! Hope you all enjoy it.


  • Chicken – 1 kg boneless or with bone
  • Onions chopped – the amount depends on how small or big the onions are. I used 4 small ones, or 2 big ones.
  • Oil – 6 tablespoons
  • Garlic paste – 1 tablespoon
  • Ginger paste- 1 tablespoon
  • Red chili powder – 1 and 1/2 teaspoon
  • Tomatoes – 3
  • Yogurt- 1 cup
  • White Zeera (cumin) – crushed, 2 teaspoon
  • Black Pepper powder- 1/2 teaspoon
  • Sookhi  methi (dry Fenugreek leaves) – 2 teaspoon
  • All-purpose flour – 1 tablespoon
  • Garam masala – 1/2 tsp
  • Green chili pepper – 3 whole, or if it’s crushed then 1 spoon
  • Salt- to taste (I put 1 and 1/2 regular spoons)


  1. Wash chicken 🙂
  2. Cook onions in the oil until they are golden brown.
  3. Add in your chicken
  4. Add in garlic, ginger, and red chili powder and mix well. Wait for a minute or two.
  5. Add in tomatoes and mix well
  6. Cook until the tomatoes form a thick sauce
  7.  Add 1 cup yogurt, black pepper powder, garam masala, and crushed zeera
  8. Cover and cook until chicken is almost done.
  9. Add in sookhi methi, green chili, and flour and stir well.
  10. Add in salt and cook until chicken is done.

Note: If the sauce is too thick add in 1/2 cup of milk.

Bon Appétit 🙂 

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