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Chicken Handi

Rich, creamy Indian chicken handi with caramelized onions, yogurt and aromatic spices — comforting and great with naan or rotis.

Servings
4
Difficulty
Easy
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Chicken Handi

Ingredients

main

  • 1.2 kg chicken
  • 5 pcs onion (thinly sliced)
  • 2 pcs tomato (finely chopped)
  • 8 cloves garlic (chopped)
  • 1 tbsp ginger paste
  • 0.25 cup vegetable oil
  • 2 tsp cumin seeds
  • 3 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 2 pcs green chilli (chopped)
  • 1 cup yogurt (beaten)
  • 0.75 cup cream
  • 3 tsp dried fenugreek (kasuri methi)
  • 1 tsp garam masala
  • to taste salt

Directions

  • Heat oil in a large pot or wok.
  • Fry thinly sliced onions in hot oil until deep golden brown then remove and set aside.
  • Add chopped garlic to the same pot and sauté about 1 minute.
  • Add chopped tomatoes and cook until soft, about 5 minutes.
  • Return fried onions to the pot, add ginger paste and sauté well.
  • Add cumin seeds, half the coriander seeds and chopped green chillies and stir briefly.
  • Add turmeric and chilli powder and sauté the spices for 2 minutes.
  • Add chicken pieces, season with salt, cover and cook on medium-low heat until almost cooked through, about 15 minutes.
  • When oil separates from spices, add beaten yogurt on lowest heat to prevent splitting, sprinkle remaining coriander seeds and half the dried fenugreek, mix well.
  • Add cream and mix to combine.
  • Sprinkle remaining kasuri methi and garam masala and serve hot with naan or rotis.