Chicken Handi

Ingredients

• 1.2 kgchicken, bone-in pieces
• 5onion, thinly sliced, for deep-frying
• 2tomatoes, finely chopped
• 8 clovegarlic, chopped
• 1 tbspginger paste
• 1/4 cupvegetable oil
• 2 tspcumin seeds, whole
• 3 tspcoriander seeds, whole, used in two stages
• 1 tspturmeric powder
• 1 tspred chilli powder
• 2green chillies, chopped
• 1 cupyogurt, beaten smooth
• 3/4 cupcream
• 3 tspdried fenugreek leaves, kasuri methi, divided: half early, half as final garnish
• 1 tspgaram masala, for finishing
• salt, to taste

Method

1. 1

   Heat the oil in a large wok or pot. When hot, add the sliced onions and fry until deep golden brown. Remove and set aside on a plate.

2. 2

   In the same oil, add the chopped garlic and sauté for 1 minute. Add the chopped tomatoes and cook for about 5 minutes until soft.

3. 3

   Return the fried onions to the pot and stir. Add the ginger paste and sauté well.

4. 4

   Add the cumin seeds, half the coriander seeds, and the green chillies. Stir briefly.

5. 5

   Add the turmeric powder and red chilli powder. Sauté the spices for 2 minutes.

6. 6

   Add the chicken pieces, season with salt, cover, and cook over medium-low heat for about 15 minutes until the chicken is almost cooked through.

7. 7

   When the oil separates from the spices, add the beaten yogurt on the lowest heat setting to prevent it from splitting. Sprinkle in the remaining coriander seeds and half the dried fenugreek. Mix well.

8. 8

   Add the cream and stir to combine everything.

9. 9

   Sprinkle over the remaining kasuri methi and garam masala. Serve hot with naan or rotis.