Nothing says desi more than fingers dripping in thick luscious curry! Allow me to bless your kitchen with my coveted chicken curry recipe. In the most traditional sense, you call this Boneless Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Boneless Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels.
Tips for the Best Chicken Curry
The key to the most flavorful curry lies in 1) yogurt 2) red juicy tomatoes and 3) continuous stirring towards the end until the masala releases the oil. If you do not see the oil glossing the surface, your curry is not done. Let it continue cooking on medium to low heat. This recipe itself is not a huge departure from my Chicken Karahi recipe. Both require yogurt and both require a whole lotta stirring. However, in my Boneless Handi, I create the curry base prior to adding in the chicken.
Boneless Handi
Ingredients
- ⅓ cup oil
- 1 teaspoon cumin seeds
- 5-6 cloves whole
- 1 onion finely chopped
- 4-5 tomatoes make sure they are red and ripe
- ⅓ cup water
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ garam masala
- ¾ teaspoon red chilli powder spicy red chilli or cayenne
- 1 teaspoon salt
- ¼ cup cilantro chopped
- 1 green chili slit lengthwise
- 1 lb chicken thighs boneless, skinless and cut into medium-sized chunks
- 1 tablespoon ginger garlic paste
- ¼ cup yogurt
- 4-5 cardamom pods cracked open
- ½ green bell pepper chopped into small chunks
Instructions
- In a wok or saucepan, add oil.
- Add cumin seeds and cloves and let them crackle and sizzle on medium heat, about 30 seconds
- Next, add onions and fry on high heat for 5 minutes until the onion gets crisp and brown around the edges.
- Next, add chopped tomatoes and continue frying on medium to high heat for 10 minutes. Halfway through add ⅓ cup water to help the tomatoes break down.
- After 10 minutes, tomatoes and onions will begin to resemble gravy. Stir vigorously and press down your spatula to mush up the tomatoes if there are any visible big chunks.
- Next, add spices: coriander powder, turmeric, garam masala, red chilli powder and salt and stir well.*
- Add in cilantro and green chillis and continue to stir
- Next, throw in chicken and stir until spices coat the chicken pieces.
- Add in ginger and garlic paste, and stir.
- Next, add yogurt and stir well into the chicken and continue stirring until chicken is no longer pink, about 5 minutes.
- Next, add cardamom pods and stir.
- Cover with lid and let the chicken cook for 35 minutes on medium heat. Stir every once in a while.
- After 25 minutes of cooking time, remove the lid and add in the chopped bell pepper. The curry should have released its oil. This is key to ensure that the curry is done.
- Cover the pan with a lid and let the curry simmer for the remaining 10 minutes on very low heat.
- Serve hot with fresh naan!
Ifrah
This recipe is a staple in my household, I’ve actually ditched my mom’s Karahi recipe for this in our regular rotation. Made it for guests too who lovvvvved it!
Rookie With A Cookie
Wow! That is such a big compliment, thank you for the feedback!
Ikra
Hello, when ever I’ve tried to make this. It always becomes very watery from the chicken, how can I prevent this? I was thinking to try of the chicken thighs a little bit first?
Rookie With A Cookie
Have you tried this recipe? Watery is because you need to let the water evaporate till the oil comes to the surface.
OI
Hi. Doesn’t keeping the cover on the pot prevent the water from evaporating until the oil comes to the surface? Should part of the 35 minute cook be uncovered?
Also, when I tried, I had more of a yellow-ish color. Is your red color from the Kashmiri chili powder?
Thank you. Really enjoy your videos and this is my first attempt at one of your recipes.
Rookie With A Cookie
Yes Kashmiri chili adds a vibrant red color but nothing wrong with a more orange hue. You cover the pot to tenderize the chicken and uncover to bhoonufy. That's when the oil separates.
Shazia Ahmad
10/10, a must try!!
Capt. Jayant Roy
Tried it out, after I had made the Karai Mutton.
Turned out, to be really too good.
I am a Master mariner, 64y and one of my main hobbies is cooking
Rookie With A Cookie
Thank you so much for leaving a comment. I'm so glad that you enjoyed it! Have you tried other curries from my blog?
Ghazala Malik
I tried the recipe yesterday and the whole family enjoyed it. I did omit the green chili and reduced the chili powder to 1/2 tsp and used boneless breasts due to personal preference. Very yummy.
Rookie With A Cookie
Thanks for sharing Ghazala! Glad to hear you customized and enjoyed it.
Nanajee Travels
What a wonderful introduction to your chicken curry recipe! The nostalgic touch of mentioning the traditional *handi* really sets the scene, while your practical approach of using a stainless steel saucepan or wok makes it accessible for modern kitchens. I love how you’ve blended tradition with convenience, all while emphasizing the rich, finger-licking goodness of a true desi curry! Can't wait to try this recipe.
Prachi
Was easy quick n yummy
Rookie With A Cookie
thank you Prachi for trying my recipe! I just uploaded Biryani recipe. Hope you get a chance to try that soon! 🙂
Jigna
This is so good. I’ve made it twice, once with chicken breast and thighs the other time. Both were great. Thanks so much for this easy recipe 🙂
Rookie With A Cookie
Thank you for trying Jigna and sharing your feedback:)
Cec
Why is cardamom pods listed twice. Is that a mistake?
Rookie With A Cookie
Yes.. just updated the list