Chicken Handi
Ingredients:
- Chicken - 1.2 kg
- Onion - 5 thinly sliced
- Tomatoes - 2 finely chopped
- Garlic - 8 cloves chopped
- Ginger paste - 1 tbsp
- Vegetable oil - ¼ cup
- Cumin seeds - 2 tsp
- Coriander seeds - 3 tsp
- Turmeric powder - 1 tsp
- Chilli powder - 1 tsp
- Green chilli - 2
- Yogurt - 1 cup
- Cream - ¾ cup
- fenugreek - 3 tsp Dried
- Garam masala - 1 tsp
- Salt - To taste
Instructions
- Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it
- Once the oil is hot, add sliced onion and fry them until deep golden brown
- Then take them out on a plate and set aside
- To the same pot, add the chopped garlic and sauté for a minute
- Then add the chopped tomatoes and cook until tomatoes turn soft
- This would take about 5 minutes
- Then return the fried onion to the pot and stir
- Add ginger paste and sauté well
- Now add the cumin seeds, half of the coriander seeds and chopped green chillies
- Give them a quick stir
- Next goes in the spices – turmeric powder and red chilli powder
- Sauté the spices well for couple of minutes
- Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through
- This would take about 15 minutes
- Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat
- When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split
- Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves
- Mix well
- Finally add the cream and give a final mix to combine everything well
- Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis
- Enjoy!