Boneless Chicken Handi Recipe

Boneless Chicken Handi Recipe

Chicken handi is a simple and easy yet incredibly delicious chicken curry made with boneless chicken and a few common ingredients. It has a thick, flavorful sauce that you can mop up with some warm pita bread or naan bread. You can also go the gluten-free route by pairing it with plain Basmati rice. The perfect chicken dinner for busy weeknights!

Buy thies Chicken Breast only at Ready to meat

Another delicious chicken curry recipe is this white chicken karahi. It has a slightly spicy but very smooth and creamy sauce that is perfect with naan.

Boneless chicken handi in a bowl.

There's nothing more satisfying than a well-done chicken curry with hot bread to soak up the sauce. And if it's as simple as this boneless chicken handi, bingo! It has the same rich flavor as butter chicken but with a quarter of the effort it takes to make that famous but complicated dish.

Traditionally, chicken handi is cooked in a clay pot over low heat. It's amazing if you can get a crock pot, seal it with batter, and let the meat simmer until juicy-tender. Cooked this way, the dish absorbs all the earthy aroma of the clay pot itself (mitti ki handi) and tastes like... heaven! However, We know that this is not a practical way to cook, and as busy as we all are, there simply isn't time for such elaborate antics.

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Instead of boneless chicken breast, you can also use boneless chicken thigh, cut into small pieces.

Store-bought tomato paste works best because it's made with very red tomatoes and is fairly soft. However, if you don't have it, you can puree two tomatoes and use it instead. However, it will not give the same rich color to the curry.

Powdered spices are available at any supermarket: coriander, red chili, turmeric, cumin, and white pepper.

Soak the cashews in water for 30 minutes to make them smooth and easy to grind into a paste along with the yogurt.


Time needed: 40 minutes

How to make boneless chicken handi


Puree the onions in a blender and reserve in a bowl.I

Put the yogurt in the blender and add the cashews. Beat until you get a smooth white paste.

  1. Cook the onion, ginger and garlic puree.

Heat the oil in a wok or karahi and add the onion puree and ginger-garlic paste.

Cover the wok and cook this masala over medium-low heat for about 10 minutes, stirring in between to make sure it doesn't stick to the wok.

As the water evaporates, the masala will soon reduce and thicken.

  1. Add the chicken and all the powdered spices and salt

Stir well to mix the chicken and spices with the masala onion and cook for 10 minutes over medium heat.

Add a splash of water if the masala gets too thick, but not too much.

Keep stirring in the middle so the masala doesn't stick to the bottom. After 10 minutes the oil will separate and the masala will become shiny.

  1. Add tomato paste, yogurt cashew paste, and shredded green chiles.

Fry for 5 minutes over high heat, then lower the heat and add ½ cup of water. Mix well and cover the wok. Let the chicken cook for 10 more minutes.

Remove lid and garnish curry with a little coriander if desired. It is now ready to serve with warm bread or rice.


The secret to a great tasting curry lies in the patience with which you can cook the masala. If it smells and looks 'raw', the curry won't taste very good. A sure sign that the curry is done is when the masala turns glossy and the oil separates and floats to the top. It will also lose its strong, acrid odor once it has been cooked properly. This is in fact the most important tip to keep in mind when cooking Indian curry and if you remember this, you will never go wrong.

The chicken in Indian curry is supposed to be quite tender. If you're wondering why you need to cook boneless chicken for so long, it's because the chicken pieces need to be very soft and give immediately when you bite into them.


There are so many possible side dishes with chicken handi! Of course, you'll need some sort of bread or rice, but you can also pair it with any simple vegetarian side dish like Bombay potatoes.

Check out the premium curries 

Our favorite bread with chicken is this whole wheat bread. It tastes great with chicken curry so go for it if you have the time. Another staple is rice, and again, steamed basmati rice works quite well. However, if you want to get a little fancy, try this cumin rice. 

Side dishes which will complement this Chicken curry

Out of ideas for what to serve with chicken curry? Here's a collection of the best side dishes to choose from when chicken curry is on the menu for dinner.

Whole wheat naan, Bombay potatoes, jeera rice and onion raita in a collage. 

chicken madras in a bowl 

Whole Wheat Naan

Ispired by : Indian Amborisa

This whole wheat naan recipe makes soft and pillowy naan to go with all kinds of curries and stews. You'll never want to buy the pre-packaged naan from the supermarket once you try this authentic and healthy naan recipe you'll make right at home.

If you're a vegetarian, pair naan with paneer butter masala for a fantastic meal!

Hello, naan! You're our most favorite bread out there and We don't mind looking at your glorious face every single day of the year. That's how much we love you, haha!

Yes, that's really how much we love this Indian bread:) Give us a bowl of butter chicken or chicken korma and watch me demolish it along with a stack of naan! And we feel really good about eating it because oh happiness,we have made it with unbleached whole wheat flour or atta, the stuff most people make roti or chapati out of. So, this makes it an atta naan recipe, a healthy naan bread that you can have with no guilt attacks

Use instant dry yeast: As you might know already, dry yeast comes in two forms: active and instant. Although both forms will work, we recommend instant dry yeast and have used it in this recipe because it is easier to work with. Unlike active yeast that needs to be activated first, instant yeast can be added directly to the flour and other dry ingredients. Instant yeast is also more stable and has a longer shelf life so it can be bought in larger quantities. All good reasons to use it.

However, if all you have is active dry yeast at hand, you will need to dissolve the granules in warm water according to package directions. If it is still alive and viable, it will start to foam and grow in the water. Then you can add it to the dry flour and knead the dough.

If you want to know more about how to use both kinds of yeast successfully, read this article on the types of dry yeast by Serious Eats.


Note: exact amounts are mentioned in the recipe card further down.

  • Whole wheat flour - Go for Indian wheat flour or chakki atta (stone ground flour) as it works very well for making both leavened flatbreads like naan.
  • Instant dry yeast - Saf is a good fast-acting brand of yeast.
  • Salt - to taste
  • Sugar - feeds the yeast and helps it grow. You can substitute sugar with one teaspoon honey too.
  • Baking powder - gives the bread some extra rise
  • Yogurt - adds flavor and softness
  • Milk - adds softness
  • Cooking oil - any neutral cooking oil will do like canola or sunflower
  • Nigella Seeds (Kalonji)- little black seeds that add a ton of flavor
  • Ghee or butter - to brush on the cooked naan


You will need the following equipment for making this whole wheat naan recipe with yeast:

Instant pot OR a large Pyrex bowl for proofing the dough

  • Rolling pin

Iron tawa OR cast iron griddle OR frypan for cooking the naan

Flat spatula for flipping the naan

Stand mixer for kneading the dough (optional)


Time needed: 1 hour and 40 minutes.

How to make whole wheat naan bread

  • Make the dough

Take the dry ingredients (flour, yeast, salt, sugar, and baking powder in a bowl and whisk until combined. Add the yogurt and mix with a fork. Now, gradually add the milk (little by little) and knead the dough with your hands until it forms a smooth ball. (8-10 minutes)

Tip: You can knead the dough in a stand mixer if you don't want to do it by hand.

  • Proof the dough

There are two ways to do this. You can use an instant pot if you have one to proof the dough, and the advantage is that the dough will take less time to rise in an instant pot. Or you can put the dough in a large covered bowl and leave it to rise in a slightly warm place until it increases in size.

  • Instant Pot Method: Lightly oil the bottom and sides of the steel insert and place the ball of dough in it. Roll around once to coat it with the oil. Now, choose the yogurt setting (normal) and cover the pot with a lid. Leave the dough to rise for one hour. It should double in size after an hour.

We like to use the tempered glass lid that comes as an accessory for the instant pot, but you can use any lid that fits. You can lock the regular instant pot lid in place too if you keep to the amounts mentioned in the recipe, but if you want to double or triple the quantity of dough, definitely use the glass lid as the dough might rise and block the lid.

  • Regular Method: Lightly oil the bottom and sides of a large bowl and place the ball of dough in it. Roll around once to coat it with the oil. Cover the bowl with some cling foil and keep in a dark place like an unlit oven. Leave the dough to rise for two hours. It should double in size after two hours
  • Roll out the dough

Once the ball of dough has puffed up, it will become light as air and very pliable. Since we are using whole wheat flour and not plain flour, the dough will also not be sticky. In fact, you will not need any dry flour to roll it out.

Place the dough on a clean surface and with a butter knife, divide it into 8 parts roughly. Shape each part into a ball and once ready, cover all the balls with a damp tea towel. Let the dough rest again for 15 minutes. They will rise slightly again.

Now, roll the balls out, one by one into slightly thick, oblong or round discs. Sprinkle some nigella seeds on one side and roll over once with the rolling pin so the seeds stick. Keep the discs covered with a damp tea towel while you go heat the griddle.

Cook the naan

Place a hot griddle like an iron tawa or cast iron pan on the hob and allow it to heat up moderately. Meanwhile, brush a little water on the other seed-free side of a rolled out disc and place it on the hot griddle, moistened side down. The disc will immediately stick to the griddle and form air pockets on the surface. Allow the dough to cook for one minute. Once the dough is cooked, you will see it leaving the sides of the griddle. Release it with the help of a flat spatula and flip. Allow the naan to cook on the other side, then transfer to a plate. Repeat these steps with the remaining seven discs.

  • Tip: If you have a stovetop with gas burners, you can do a cool trick to prevent the air pockets from flattening out when you flip the naan! Simply invert the griddle after the moistened side of the naan sticks to it and cook it directly over the flame until slightly charred at the edges. If doing it this way, just take care not to use a non-stick pan or the naan won't stick to the pan even if you brush it with water.
  • Brush the naan with ghee or butter

Brush the naan with some ghee or butter and serve hot with your favorite stew or curry!

Onion Raita Recipe (Onion Raita)

Onion raita is a cooling yogurt side dish or dip that's almost essential with spicy Indian food like curries, biryani and kebabs. This is an easy no-cook recipe that you can make in ten minutes flat with ingredients that you will probably already have in your fridge and pantry.

This raita recipe makes for a great pairing with keema naan.


There's nothing more soothing than a simple chilled raita to accompany rich food like biryani, pulao, korma and even sabzi (curried vegetables). I cannot imagine having this chicken korma or this keema biryani for instance, without onion raita.

The crunch of raw onions in cold, whisked yogurt is like a blast of freshness that offsets the spice and heat perfectly. Ultimately, it's the contrast of flavors and textures that work so well. It's quite a sensory experience, to be honest!


Note: exact amounts are mentioned in the recipe card further down

Plain yogurt, full-fat

Red onions

Sea salt, to taste

White sugar, a pinch - to counter the sourness of the yogurt

Kala namak - this is a kind of rock salt, pink in color. Adds a lot of flavor to the raita.

Cumin (optional) - roasted and ground to a semi-fine powder

Cilantro or mint leaves


Whisk the yogurt until it is smooth and free of lumps. You can add a few tablespoons of cold water to thin it out a bit.

Finely chop the red onions or dice them into small pieces.

Add the salt, sugar, kala namak, and ground cumin (if using) to the yogurt and whisk.

Add the chopped onions, mix well, and top with cilantro and mint. Raita is ready!

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