Chicken Handi

Steps

1. In a large pot or wok, heat ¼ cup vegetable oil over medium heat.
2. Add 5 thinly sliced onions and fry until they are deep golden brown, then remove and set aside.
3. In the same pot, add 8 chopped garlic cloves and sauté for 1 minute.
4. Next, add 2 finely chopped tomatoes and cook until soft, about 5 minutes.
5. Return the fried onions to the pot and stir in 1 tbsp ginger paste.
6. Add 2 tsp cumin seeds, 1.5 tsp coriander seeds, and 2 chopped green chillies, stirring well.
7. Incorporate 1 tsp turmeric powder and 1 tsp red chilli powder, sautéing the spices for a couple of minutes.
8. Add 1.2 kg chicken pieces, season with salt to taste, and cook covered on medium-low heat for about 15 minutes until almost cooked through.
9. Once the oil separates from the spices, reduce the heat to low and mix in 1 cup beaten yogurt carefully to prevent curdling.
10. Sprinkle the remaining 1.5 tsp coriander seeds and 1.5 tsp dried fenugreek leaves, then mix well.
11. Finally, stir in ¾ cup cream to combine everything.
12. Garnish with the remaining 1 tsp garam masala and serve hot with naan or rotis. Enjoy!