White Handi
White Handi is a classic Mughlai-style dish prepared in a traditional deep clay pot known as a handi, widely used across Pakistani, North Indian, and Bengali cuisines for slow-cooked gravies. This creamy chicken delicacy is made with yogurt, fresh cream, and mild spices that create a smooth, rich texture and delicate flavor profile. Often served with roghni naan, tandoori naan, or steamed rice, White Handi has recently gained international popularity as chefs introduce this mild yet aromatic curry to global audiences. Culinary analysts have noted the growing demand for cream-based South Asian dishes among global diners seeking refined flavors.
Ingredients
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- Chicken boneless, cubes1/2 KG
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- Ginger paste1 tablespoon
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- Garlic paste1 tablespoon
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- Saltto taste
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- Yogurt1 cup
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- Cream½ cup
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- Green chili, choppedfor garnish
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- Fresh coriander,choppedfor garnish
Preparation
- Heat oil over medium flame in a pot. Add ginger and garlic paste. Sauté.
- Add cubed chicken and stir fry until no longer pink.
- Now add salt and black pepper, and mix.
- Stir in yogurt and simmer for 8 minutes.
- Add cream and mix well.
- Garnish chopped coriander and green chilies.
- Enjoy! Please give us your feedback in the comments below.
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