Before You Start

•    The meat used in the dish needs to necessarily be boneless and tender. 

•    Please ensure that a deep dish is used to cook the meat thoroughly, leaving it well cooked and deeply infused with the flavours of the curry. 

Rich, creamy savory dish!

The Nawabi Chicken Handi is a rich, scrumptious and creamy curry made with succulent boneless chicken. Served with naan, flatbread and sometimes with rice, the Nawabi Chicken Handi is a testament to the grandeur and decadence of the nobility in the sub-continent. Even though there are different variations of the handi, nawabi handi being one of them, this dish is identified by the variations in flavour and texture that it has to offer. The aroma and the taste of the Nawabi Chicken Handi leaves


Garam masala is known as all spices or whole spices. It is a blend of different spices ground together such as cinnamon, cardamom, bay leaf, cumin seeds, coriander seeds, peppercorn, mace and nut meg. To give the dish its flavor and aroma garam masala is used in most of the curries, gravies and rice as well.

Almond paste is known as a thickening agent used in the gravies to make it rich and creamy. It can be made simply at home by blending blanched almonds with a little water if required. It is way cheaper than the store bought almond paste. Almond paste can be stored up to 4 days in the fridge.

Yogurt, is an important element for almost all the Indian, Pakistani dishes as well as curries and gravies. Yogurt is good for everything, it is a good source for protein and calcium. Yogurt is mostly used in Hyderabadi cuisines to make the dish thick and rich.

Preparing the Chicken

The marination of the chicken is one of the most important steps in the preparation of this dish. It needs to be noted that the chicken must be well treated in the marinade and left to rest to ensure that the flavours are deeply infused into the chicken.

Preparing the Chicken

Important Elements

Almond paste is the main element in this dish. It gives the dish a rather rich, creamy texture. Almond paste is usually made by soaking the almonds in the warm water, removing the skin and then blending it into a thick paste. Another important element of the dish is onion paste, which gives this dish a rather smooth texture. Onion paste is made from blending the onion into a smooth paste.

Important Elements

Nawabi Chicken Handi


A delicious chicken handi made with spices. The almond paste is the main ingredient that makes the gravy rich and thick. The dish drives from the city of Kolkata. The dish is aromatic and full of flavors. It can be served with naan or rice.

  • Medium
  • 4 person(s)
  • 25 Min


    • Chicken boneless, cubed700 grams
    • Ground coriander1 teaspoon
    • Turmeric1 teaspoon
    • Ground black pepper½ teaspoon
    • Red chili powder1 teaspoon
    • Lemon juice½ tablespoon
    • Ginger paste½ teaspoon
    • Garlic paste½ teaspoon
    • Almond paste1 tablespoon
    • Yogurt½ cup
    • Oil2 – 3 tablespoons
    • Onion paste1 cup
    • Tomato paste3 tablespoons
    • Ground cumin1 teaspoon
    • Wateras needed
    • Garam masala½ teaspoon
    • Charcoalfor steam


  • In a bowl combine cubed chicken with ground coriander, turmeric, ground black pepper, red chili powder, lemon juice, salt, ginger paste, garlic paste, almond paste, yogurt mix well until well combined.
  • Let it marinate for 30 minutes.
  • Heat oil in a small pot, saute onion paste until light brown.
  • Add tomato paste and mix well.
  • Add ground cumin and mix well.
  • Add the marinated chicken and stir.
  • Add little water and stir well.
  • Now add almond paste, garam masala, mix well and cover the lid for 6 minutes.
  • Place a heated charcoal, pour few drops of oil, cover the lid and steam for 2 minutes.
  • Enjoy! Please give us your feedback in the comments below.

How'd it turn out?