Chicken Handi

Chicken · India classic.

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

Method

1. Heat the pan — Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it.
2. Fry — Once the oil is hot, add sliced onion and fry them until deep golden brown.
3. Prep and chop — Then take them out on a plate and set aside. To the same pot, add the chopped garlic and sauté for a minute.
4. Prep and chop — Then add the chopped tomatoes and cook until tomatoes turn soft.
5. Stir — This would take about 5 minutes. Then return the fried onion to the pot and stir.
6. Prep and chop — Add ginger paste and sauté well. Now add the cumin seeds, half of the coriander seeds and chopped green chillies.
7. Stir — Give them a quick stir. Next goes in the spices – turmeric powder and red chilli powder.
8. Season — 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.
9. Heat the pan — 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.
10. Heat the pan — When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split.
11. Mix together — Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.
12. Mix together — Finally add the cream and give a final mix to combine everything well.

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• Butter Chicken
• Chicken Biryani
• Palak Paneer
• Samosas
• Dal Tadka
• Garlic Naan