Chicken Diwani Handi

  • Starter
  • Servings
  • 3Spicy
  • 25-30Cook Time
  • Cuisine : North Indian
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It is a chicken curry which is prepared traditionally in an earthen pot with mild spices and rich cashew nut gravy. The creamy texture and the excellent aroma of the chicken diwani handi make it a treat for your taste-buds.


  • Chicken- 500 gms

  • Cashew nuts- 20-25

  • Onions- 2 (finely chopped)

  • Tomato puree- 1/2 cup

  • Garlic- 7-8 pods

  • Ginger-garlic paste- 1tbsp

  • Yogurt- 1tbsp

  • Turmeric powder- 1tsp

  • Red chilli powder- 2tsp

  • Coriander powder- 1tsp

  • Nutmeg powder- a pinch

  • Garam masala- 1/2 tsp

  • Kasuri methi- 1tsp

  • Mint leaves- 1tsp

  • Coriander leaves- 2tbsp

  • Salt- as per taste

  • Sugar- a pinch

  • Bay leaf- 1

  • Cloves- 2

  • Cinnamon- 1 stick

  • Mace/javitri- 2 strands

  • Green cardamoms- 2

  • Oil/Butter- 3tbsp

  • Fresh cream- 2tbsp

  • Warm water- as required

  • An earthen pot


Prestige Handi

Step By Step Method

  • Procedure 1. Wash and marinate the chicken pieces with salt, turmeric powder and yogurt for about 30 minutes.

    2. Meanwhile soak the cashews in warm water. After 15-20 minutes, grind the cashews with water in a mixer into a thick paste.

    3. Heat oil/butter in a earthen pot and add bay leaf, mace, cinnamon, cloves, cardamoms and allow it to splutter.

    4. Then add the whole garlic pods and fry for a minute.

    5. Add the chopped onions and saute for 3-4 minutes. Then add the ginger garlic paste and cook for 4-5 minutes.

    6. Then add the chicken pieces and the cashew nut paste. Saute for 5-6 minutes.

    7. Now add the tomato puree and cook for another 3-4 minutes.

    8. Then add the red chilli powder, coriander powder, kasuri methi, salt, sugar and saute for another 3-4 minutes.

    9. Cover and cook on low flame for about 7-8 minutes.

    10. After that remove the lid and add the mint leaves, nutmeg powder and garam masala powder. Mix well and add about half a cup of warm water.

    11. Cover the pot with a lid again and cook for 15-20 minutes on low flame.

    12. Once done, switch off the flame and garnish with coriander leaves and fresh cream. 13. Keep it covered for 5 minutes and then serve.

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