White Chicken Handi
White Chicken Handi is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Ashus Delicacies on YouTube.
Prep: 1 hr 20 min | Cook: 32 min | Total: 2 hrs 7 min
Cost: $12.64 total, $3.16 per serving
Ingredients
- 1 kg Chicken (bone-in pieces, washed and drained)
- 0.5 cup Tomato Paste (smooth, no added sugar)
- 0.5 cup Yogurt (plain, unsweetened)
- 1 tsp Cumin Powder
- 2 tsp Coriander Powder
- 1 tsp Black Pepper (freshly ground)
- 0.25 tsp Turmeric Powder
- 2 tsp Ginger Garlic Paste (store‑bought or homemade)
- 2 tsp Green Chili Paste (adjust heat to taste)
- to taste Salt
- 0.5 cup Oil (neutral oil such as vegetable or canola)
- 3-4 Cloves (whole)
- 1 Black Cardamom (large, whole)
- 1 small piece Cinnamon Stick (whole)
- 2 cups Onion (chopped)
- 0.25 cup Cashew Nuts (raw, unsalted)
- 0.5 cup Milk (whole milk)
- 1 cup Water (room temperature)
- 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
- 1 tsp Garam Masala Powder
- 1 tsp Red Chili Powder (adjust heat)
- 0.25 tsp Green Cardamom Powder (ground)
- 4-5 Whole Green Chilies (slit lengthwise)
- 2 tbsp Butter (unsalted, cut into cubes)
Instructions
Prepare Chicken
Wash 1 kg chicken pieces, pat dry with paper towels, and place in a bowl.
Time: PT5M
Marinate Chicken
Add tomato paste, yogurt, cumin powder, coriander powder, black pepper, turmeric, ginger‑garlic paste, green chili paste, and salt to the bowl. Mix thoroughly and cover. Let rest for at least 1 hour.
Time: PT1H
Heat Oil and Whole Spices
In a large pot, heat ½ cup oil over medium heat. Add cloves, black cardamom, and cinnamon stick; sauté 1 minute until fragrant.
Time: PT2M
Fry Onions
Add 2 cups chopped onions to the pot. Fry, stirring occasionally, until onions turn soft and golden‑brown, about 5 minutes.
Time: PT5M
Cook Marinated Chicken
Increase flame to high, add the marinated chicken pieces to the pot. Stir continuously, frying until the chicken turns white and the oil begins to separate from the masala, about 10 minutes.
Time: PT10M
Prepare Cashew Paste
While chicken cooks, place ¼ cup raw cashews and ½ cup milk in a blender. Blend until a smooth, ultra‑fine paste forms.
Time: PT5M
Add Cashew Paste and Water
Stir the cashew‑milk paste into the pot. Add about 1 cup water, mix well to combine.
Time: PT2M
Simmer Chicken
Cover the pot, reduce heat to low, and let the chicken cook gently until tender, about 15 minutes.
Time: PT15M
Final Seasoning
Uncover the pot. Add kasuri methi, garam masala, red chili powder, green cardamom powder, whole green chilies, and butter. Stir gently and cook on medium‑low for 2 minutes.
Time: PT2M
Serve
Transfer the creamy chicken to a serving dish. Garnish with fresh cilantro if desired. Serve hot with naan, paratha, or steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 30g
- Fiber
- 2g
Dietary info: High-Protein, Low-Carb, Gluten-Free, Contains Nuts
Allergens: Dairy (yogurt, butter), Tree nuts (cashew)
Ingredient Substitutions
- Instead of Chicken: Boneless chicken thighs (adjust cooking time)
- Instead of Tomato Paste: Fresh pureed tomatoes
- Instead of Yogurt: Greek yogurt, curd
- Instead of Ginger Garlic Paste: Fresh minced ginger and garlic
- Instead of Green Chili Paste: Finely chopped green chilies
- Instead of Oil: Ghee
- Instead of Onion: Shallots
- Instead of Cashew Nuts: Almonds
- Instead of Milk: Cream (richer)
- Instead of Butter: Ghee
Equipment Needed
- Large Heavy Bottomed Pot (Handi)
- Mixing Bowl
- Grinder/Blender
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Marinate chicken for at least 1 hour
- Fry chicken until white and oil separates
- Simmer on low flame until chicken is tender
- Add final spices and butter and finish cooking
Chef Tips from the Video
- Use fresh ginger‑garlic paste for a brighter flavor.
- Finish with a drizzle of ghee instead of butter for extra aroma.
- Garnish with chopped cilantro and a squeeze of lemon for freshness.
Troubleshooting
Gravy is too thick
Add a little warm water, stir and simmer for a few minutes until the desired consistency is reached.
Gravy is too thin
Continue simmering uncovered to reduce, or add a spoonful of cashew paste for extra body.
Chicken is not tender
Cook longer on low flame, covered, or add a splash more water and continue simmering.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month.
Room temperature: Do not store at room temperature; consume within 2 hours if left out.
Make-Ahead Tips
- Marinate chicken overnight for deeper flavor.
- Prepare cashew paste a few hours ahead and refrigerate.
- Reheat gently on low flame, adding a splash of water if gravy thickens.
Frequently Asked Questions
What is the cultural significance and history of White Chicken Korma in North Indian cuisine?
White Chicken Korma, often called Malai Chicken Handi, originates from the royal kitchens of North India where rich dairy‑based gravies were prized for festive meals. It showcases the region’s love for creamy textures and aromatic whole spices, making it a staple at celebrations and family gatherings.
What are the traditional regional variations of White Chicken Korma across India?
In Kashmir, the korma is made with a higher proportion of yogurt and saffron, while in Punjab the dish often includes more butter and cream. Some South Indian versions replace cashew paste with coconut milk, giving a distinct tropical note.
How is White Chicken Korma traditionally served in North Indian households?
It is typically served hot in a shallow handi or copper pot, accompanied by butter‑rich naan, tandoori roti, or steamed basmati rice. A side of fresh cucumber raita and a sprinkle of chopped cilantro complete the meal.
On what occasions or celebrations is White Chicken Korma commonly prepared in Indian culture?
White Chicken Korma is a favorite for weddings, festivals like Diwali and Eid, and special family gatherings where a luxurious, creamy dish is desired. Its richness makes it suitable for honoring guests.
How does White Chicken Korma fit into the broader North Indian curry tradition?
It belongs to the korma family of gravies that rely on ground nuts, yogurt, and ghee to create a silky texture, contrasting with tomato‑based curries. The dish exemplifies the balance of heat, richness, and aromatic spices characteristic of North Indian cuisine.
What are the authentic traditional ingredients for White Chicken Korma versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, yogurt, cashew paste, whole spices (cloves, cardamom, cinnamon), and kasuri methi. Substitutes can be almond paste for cashews, Greek yogurt for regular yogurt, and ghee in place of oil or butter without altering the flavor profile dramatically.
What other North Indian dishes pair well with White Chicken Korma?
Rich gravies like Dal Makhani, Saag Paneer, and Butter Chicken complement the creamy texture of White Chicken Korma. Light sides such as cucumber raita, pickled onions, and a simple cucumber salad provide contrast.
What are the most common mistakes to avoid when making White Chicken Korma at home?
Common errors include over‑cooking the chicken during the high‑heat frying stage, which makes it dry, and adding too much water, which dilutes the creamy texture. Also, neglecting to crush the kasuri methi can result in a muted flavor.
Can I make White Chicken Korma ahead of time and how should I store it?
Yes, the korma can be prepared a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on low flame, adding a splash of water or milk if the gravy has thickened.
What does the YouTube channel Ashus Delicacies specialize in?
The YouTube channel Ashus Delicacies specializes in authentic Indian home‑cooking tutorials, focusing on traditional North Indian recipes with clear step‑by‑step guidance for home cooks.
What other Indian recipes is the YouTube channel Ashus Delicacies known for?
Ashus Delicacies is known for popular dishes such as Butter Chicken, Rogan Josh, Paneer Butter Masala, and a variety of festive breads like Garlic Naan and Paratha, all presented with detailed explanations and cultural context.
Last updated: September 6, 2026
