Chicken Handi

Instructions

1. 1

   Heat the Oil

   4 min

   In a large pot or wok, pour in ¼ cup vegetable oil and warm it over medium heat. Wait until the oil shimmers slightly, indicating it's ready for cooking.

2. 2

   Fry the Onions

   10 min

   Introduce 5 thinly sliced onions to the hot oil, stirring occasionally. Fry them until they turn a deep golden brown, which should take about 10-12 minutes, then remove from heat and set aside.

3. 3

   Sauté Garlic

   2 min

   In the same pot, add 8 chopped garlic cloves to the remaining oil. Sauté for about 1 minute until fragrant, taking care not to let them burn.

4. 4

   Cook the Tomatoes

   6 min

   Add 2 finely chopped tomatoes to the pot and cook them down until they become soft and mushy, which should take approximately 5 minutes. Stir occasionally to prevent sticking.

5. 5

   Combine Onions and Ginger

   4 min

   Return the fried onions to the pot, then stir in 1 tbsp ginger paste. Allow the mixture to cook for another 2-3 minutes, letting the ginger's aroma develop.

6. 6

   Add Spices and Chillies

   4 min

   Incorporate 2 tsp cumin seeds, 1.5 tsp coriander seeds, and 2 chopped green chillies into the pot. Stir everything well to combine and let the spices toast for about 2 minutes.

7. 7

   Sauté Spices

   3 min

   Add 1 tsp turmeric powder and 1 tsp red chilli powder to the mixture. Sauté the spices for a couple of minutes until they release their fragrances, stirring continuously to avoid burning.

8. 8

   Cook the Chicken

   18 min

   Add 1.2 kg chicken pieces to the pot along with salt to taste. Cover and cook on medium-low heat for about 15 minutes, or until the chicken is nearly cooked through and has released its juices.

9. 9

   Incorporate Yogurt

   5 min

   Once the oil begins to separate from the spices, lower the heat to low and gently mix in 1 cup beaten yogurt. Stir carefully to prevent curdling, ensuring it's well blended with the chicken.

10. 10

    Add Remaining Spices

    3 min

    Sprinkle in the remaining 1.5 tsp coriander seeds and 1.5 tsp dried fenugreek leaves. Mix thoroughly to evenly distribute the flavors throughout the dish.

11. 11

    Stir in Cream

    3 min

    Finally, add ¾ cup cream to the pot, stirring well to combine all ingredients into a rich, creamy sauce. Cook for an additional 2-3 minutes to meld the flavors together.

12. 12

    Garnish and Serve

    2 min

    Garnish the dish with the remaining 1 tsp garam masala just before serving. Enjoy your Chicken Handi hot with naan or rotis for a delicious meal!