Aromatic Chicken Handi Recipe

Serves 4
45 minutes


Chicken handi

  • 400g of chicken thigh, boneless
  • 3 tbsp of sunflower oil, or corn oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 large red onion, finely chopped
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tomatoes, roughly chopped
  • 1 tsp red chilli powder
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Kasoori methi, dried
  • 1 tsp garam masala, ground
  • 50g of Greek yoghurt
  • 1 tbsp of desiccated coconut


  • 1 handful of coriander leaves
  • 2 green chillies, finely chopped
  • 1 tbsp of ginger, julienned


Heat the oil in a wok, karhai, handi or a balti pan, on medium heat and add the cardamom, coriander and cumin seeds. Once they pop, add the onions and stir fry until brown
Add the ginger and garlic and cook until the raw smell of the garlic leaves the pan. Add the tomatoes and cook until soft and oil starts to rise to the top, you may need to add a splash of water to avoid the tomatoes from burning
Next add the chicken, garam masala powder, salt and red chilli. Stir fry until chicken is half cooked. Add the dried methi and yoghurt
Once the chicken is done, add the desiccated coconut and stir through. Serve garnished with chopped coriander, green chillis and ginger