Chicken handi brings the same sealed, slow-simmered method as its mutton counterpart, but because chicken cooks faster, you get that deep, handi-style flavour in a fraction of the time. The marinade is built to cling to the meat through a covered simmer, so the spices infuse fully rather than washing out into a thin gravy, which is why handi dishes taste richer than an open-pan curry cooked in the same time. It pairs naturally with butter naan, jeera rice, or a simple onion salad to cut through the spice.

Since chicken can dry out if overcooked, keep the flame low once the handi is covered and check earlier than you would for mutton, since the meat is ready as soon as it turns opaque and pulls easily from the bone if using bone-in pieces. Avoid removing the lid too frequently, since the trapped steam is doing much of the cooking work here. If you're prepping ahead, refrigerate the marinated chicken and cook within a day or two for the best texture, or freeze it and thaw overnight in the fridge before starting the handi.

Whenever you want to order fresh chicken online in UAE for a weeknight meal that still feels special, QuicKart delivers this fresh with free delivery across the Emirates.