Chicken Handi

Method

1. 1

   Take a large pot or wok, big enough to cook all 1 kg of chicken, and heat the oil in it. Once the oil is hot, add sliced 5 thinly sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.

2. 2

   To the same pot, add the chopped 8 garlics and sauté for a minute. Then add the chopped 2 finely chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.

3. 3

   Then return the fried onion to the pot and stir. Add 1 tbsp of ginger paste and sauté well.

4. 4

   Now add 2 tsp of cumin seeds, half of 3 tsp of coriander seeds and chopped green chillies. Give them a quick stir.

5. 5

   Next goes in the spices – 1 tsp of turmeric powder and red 1 tsp of chilli powder. Sauté the spices well for couple of minutes.

6. 6

   Add the chicken pieces to the wok, season it with salt to taste 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.

7. 7

   When the oil separates from the spices, add the beaten 150 g of yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried 3 tsp of fenugreek leaves. Mix well.

8. 8

   Finally add ¾ cup cream and give a final mix to combine everything well.

9. 9

   Sprinkle the remaining kasuri methi and 1 tsp of garam masala and serve the chicken handi hot with naan or rotis. Enjoy!