Restaurant- Style Boneless Chicken Handi

Nothing says desi more than fingers dripping with 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.

I have already covered the basics of how to determine when the curry is done in my Chicken Karahi post. For me, 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 that orange-tinted 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. This is also the technique that is traditionally used to make Boneless Handi.

Print Recipe
4.67 from 3 votes

Boneless Handi

This boneless chicken handi is one of the most regular curries I make throughout the week. The flavor is on point and never disappoints!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: dinner
Cuisine: Indian, Pakistani
Keyword: chicken curry, handi
Servings: 4
Author: Rookie With A Cookie


  • 1/3 cup oil
  • 1 tsp cumin seeds
  • 5-6 cloves whole
  • 1 onion finely chopped
  • 4-5 tomatoes make sure they are red and ripe
  • 1/3 cup water
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 1/2 garam masala
  • 3/4 tsp red chilli powder spicy red chilli or cayenne
  • 1 tsp salt
  • 1/4 cup cilantro chopped
  • 1 green chili slit lengthwise
  • 1 lb chicken thighs boneless, skinless and cut into medium-sized chunks
  • 1 tbsp ginger garlic paste
  • 1/4 cup yogurt
  • 4-5 cardamom pods cracked open
  • 1/2 green bell pepper chopped into small chunks


  • 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 1/3 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!


*If you don't like your bonesless handi too spicy, I recommend adding only 1/2 tsp of red chili powder.
**I use regular spicy red chili powder. Please note that Kashmiri chili is not as spicy and typically used for color. If you use Kashmiri red chili, you may need to add up to 2 teaspoons of it.


Share It On Social Media

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on whatsapp
0 0 vote
Article Rating
Notify of
Oldest Most Voted
Inline Feedbacks
View all comments
Capt. Jayant Roy
Capt. Jayant Roy
2 years ago

5 stars
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

Ghazala Malik
Ghazala Malik
3 years ago

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.

3 years ago

Was easy quick n yummy

3 years ago

5 stars
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 🙂

4 years ago

4 stars
Why is cardamom pods listed twice. Is that a mistake?

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

Read More

(adsbygoogle = window.adsbygoogle || []).push({});

(adsbygoogle = window.adsbygoogle || []).push({});

Would love your thoughts, please comment.x
Scroll to Top