Chicken Handi

Ingredients

• 1.2 kg Chicken
• 5 thinly sliced Onion
• 2 finely chopped Tomatoes
• 8 cloves chopped Garlic
• 1 tbsp Ginger paste
• ¼ cup Vegetable oil
• 2 tsp Cumin seeds
• 3 tsp Coriander seeds
• 1 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 Green chilli
• 1 cup Yogurt
• ¾ cup Cream
• 3 tsp Dried fenugreek
• 1 tsp Garam masala
• To taste Salt

Instructions

1. Heat a large heavy pot or wok over medium heat and add the vegetable oil. Once hot, add the thinly sliced onions and fry, stirring, until deep golden brown. Remove the onions with a slotted spoon and set aside.
2. In the same pot, sauté the chopped garlic for 30–60 seconds until fragrant. Add the chopped tomatoes and cook for about 5 minutes, until soft and broken down.
3. Return the fried onions to the pot, add the ginger paste, and mix well. Stir in the cumin seeds, half of the crushed coriander seeds, and the chopped green chillies, cooking briefly to release their aroma.
4. Add the turmeric and red chilli powder and sauté for 1–2 minutes over moderate heat, taking care not to burn the spices.
5. Add the chicken pieces, season with salt, and stir well to coat evenly with the masala. Cover and cook over medium-low heat for about 15 minutes, stirring occasionally, until the chicken is almost cooked through.
6. When the oil begins to separate from the sauce, reduce the heat to the lowest setting. Gradually add the beaten yogurt, stirring gently to prevent curdling. Sprinkle in the remaining coriander seeds and half of the dried fenugreek leaves and mix well.
7. Stir in the cream and heat gently for 2–3 minutes, without bringing the curry to a boil.
8. Finish with the remaining dried fenugreek and garam masala. Serve the chicken handi hot with naan or rotis.

instructions_source: editorial-classic