Chicken Handi was probably the only dish we'd ever get as a takeaway when I was growing up in Pakistan everything else was always cooked at home. The reason was because of the clay pot called a handi that this was made in. Beautifully lovingly prepared over a big open fire. This clay pot imparted a gorgeous smoky flavour inside the chicken. Now the beauty of this dish is it's not about being a curry. It's about having a gorgeous thick, glistening tomato sauce, really clinging on to the chicken. I love to serve this with my saffron nutty pulao. Now this recipe is actually one that I have totally stolen from my mom. She used to always love adding saffron and nuts to her rice, very much inspired by lots of Persian and Afghan and cooking that is such a great part of the Pakistani cooking traditions. The way that I've really elevated this dish is by adding different things to it. So sometimes I'll add whatever nuts I have, if I have berries, dried berries, I would sometimes just love to replace the different raisins in it and add some berries in it. So really, it's one of those gorgeous dishes that you can play around with. And the best part about it is it looks stunning at the table. And I hope you really enjoy this because this combination is a real flavour of home in Pakistan.