Tag Archives: Handi

Smokey Chicken Handi

Chicken handi is one of the famous dishes of Pakistani desi restaurants. This is my version of boneless chicken handi and trust me this is the best one. Coal tempered boneless chicken cubes, cooking in light curry with basic and simple spices is a delight and a crowd pleaser on dinner table…. Try this recipe and let me know what you think by commenting below this post…..



  • 1.5 kg cubed boneless chicken (mix of thigh and breast pieces)
  • 3 medium – large size onions, sliced
  • 3 tomatoes, sliced
  • 1 cup yogurt
  • 2 tbspns ginger and garlic, freshly crushed
  • Green chillies (as you like)
  • Fresh coriander, chopped (1 cup)
  • 1 tbspn fenugreek leaves, fresh or dried
  • 1 cup oil + few drops for coal tempering


  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn carom seeds
  • 1 tbspn coriander powder
  • 1 tspn turmeric
  • 1 tspn garam masala
  • 1 tspn cracked black pepper
  • 1 piece of cinnamon
  • 2 cloves
  • 1 tspn cumin seeds


  • Heat oil in a deep pan and fry onion until they are translucent. Add ginger and garlic and fry until the mixture is golden brown. Add chicken and stir fry until it turns white. Add tomatoes and all the spices except black pepper and fenugreek leaves.
  • Cook on high flame until the tomatoes lose the stiffness. Add whipped yogurt and mix. Cover and cook on medium heat. Meanwhile put a piece of coal on flame so it is ready when needed.
  • After 15 minutes of cooking, check if the chicken is cooked and the oil has started to separate. If no, then cook for further 5 minutes. If yes, then turn off the flame, add cracked black pepper, green chillies, coriander and fenugreek leaves and temper it with coal.
  • Dish out and garnish with green chillies and coriander.

Chicken Boneless Handi

Another very famous Pakistani restaurant menu item, now popular in Pakistani home cooking as well. Perfect blend of spices added in boneless chicken curry ……. yum……

Ayesha's Kitchen

Ayesha’s Kitchen


  • 2 boneless chicken thigh fillets
  • 2 boneless chicken breast fillets
  • ½ cup oil
  • 2 onions, sliced
  • 1 ½ cups yogurt
  • 7 – 8 green chillies (5 sliced)
  • ½ cup chopped fresh coriander
  • Salt to taste
  • ½ tspn chicken salt (optional)
  •  1 tbspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 1 tbspn grated fresh ginger
  • 1 tspn crushed fresh garlic
  • 1 tspn kasoori methi/ fried fenugreek leaves
  • 2 tbspns julienne ginger


-Cut fillets into medium sized (smaller than bite size) chunks.

-Heat oil in a pan and fry sliced onion until they become translucent. Add ginger, half of the green chillies, chaat masala and garlic and fry for 1 minute on medium heat or until onion gets golden brown.

-Add chicken and salt and cook until the chicken gets white in colour. Now add all the spices and mix well. Cook for 5 minutes on medium – high heat.

-Add yogurt and cover the pan. Let it cook for 15 minutes on low – medium heat. Add garam masala and fenugreek leaves and let it simmer until the oil starts to separate.

-Dish out and garnish with fresh coriander, left over green chillies and ginger juliennes.

-Serve hot with tandoori roti & fresh salad.

Ayesha’s Kitchen Special Chicken Handi

This is my very own recipe of Chicken Handi. Chicken handi is a very famous dish of Pakistani cuisine, you can find it almost in every restaurant. It is very easy to make, do try my recipe and I am sure you are going to love it …..

Ayesha's Kitchen


  • 1 ½ kg chicken breast and thigh fillets (cubed)
  • 2 large onions sliced
  • 2 large tomatoes chopped
  • 2 tbspns yogurt
  • Some salt
  • Some red chilli powder
  • 1 tbspn ginger garlic paste
  • 1 cup oil
  • 1 tbspn Ayesha’s kitchen special garam masala
  • 1 tspn turmeric
  • 1 tspn cumin powder
  • 1 tspn coriander powder
  • A bunch of fresh coriander chopped
  • 2 – 4 green chillies sliced

-Heat oil and fry onion with ginger garlic paste until they are red.
-Now add chicken and spices and mix well until the chicken starts changing its colour.
-Add yogurt and tomatoes and let it cook on low medium heat until the moisture evaporates and masala is formed. Remove from heat.
-Heat a charcoal piece to white. Place a 4 x 4 aluminium foil on chicken handi, then place the coal piece and drizzle some oil on it. Cover it with airtight lid. After 10 minutes, add chopped chillies and coriander. Serve hot with chapattis.

Beef Haandi

Beef handi is a Pakistani dish but you dont find it in restaurants. It is a varition of Chicken Handi and Mutton Handi and you can only try it at home, its lovely and its tasty, do try this and comment……

Ayesha's Kitchen


  • 1 kg boneless beef cut into small pieces
  • 2 cups of water
  • 1 big onion sliced
  • 2 tomatoes sliced
  • 2 tbspns yogurt
  • Some salt
  • 1 tbspn ginger paste
  • 1 tbspn garlic paste
  • 1 whole green chilli
  • 1 big cardamom
  • A piece of cinnamon
  • 4 cloves
  • 2 peppercorns
  • A pinch of cumin seeds
  • ½ cup oil
  • 1 tspn red chilli powder
  • 1 tspn turmeric
  • 1 tspn cracked black pepper
  • 4 tbspns chopped coriander
  • 2 green chillies sliced
  • A pinch of methi seeds
  • Some lemon slices


-In a deep pot/ pan add meat, water, onion, cardamom, cinnamon, cloves, peppercorns, methi seeds, ginger and garlic and put it for a boil for about 10 minutes. Until the water is dry. If the meat is not tender add some more water and let it boil again. Now add oil and other spices with tomatoes and yogurt and mix well.

-Cook covered on low heat.

-When the tomatoes are mixed and a nice masala is formed, take it out in a dish and garnish with some coriander, lemon and green chillies. Serve hot with roti.