Chicken handi
A rich, restaurant style chicken curry cooked in a heavy pot with tomato, yoghurt and a little cream.
- Time55 min
- LevelEasy
- Costabout £1.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy pot over a medium heat. Fry the onions for 10 minutes until soft and golden.
10 min - 2
Add the garlic and ginger paste and the chicken. Fry for 6 minutes until the chicken turns white on the outside.
6 min - 3
Stir in the tomatoes, turmeric, chilli, coriander, cumin and salt. Cover and cook for 12 minutes until the tomatoes have broken down.
12 min - 4
Lower the heat. Add the yoghurt a spoonful at a time, stirring. Cover and simmer for 15 minutes until the chicken is tender.
15 min - 5
Stir in the cream, garam masala and green chillies. Simmer for 3 minutes.
- 6
Scatter over the coriander and serve with naan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.