Dinner

Chicken Handi

Name: Chicken Handi
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Indian
Ingredients: 1.2 kg chicken; 5 onion, thinly sliced; 2 tomatoes, finely chopped; 8 cloves garlic, chopped; 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 chillies, chopped; 1 cup yogurt, beaten; ¾ cup cream; 3 tsp dried fenugreek leaves; 1 tsp garam masala; salt, To taste

A rich Indian chicken curry simmered with fried onions, tomatoes, warming spices, yogurt, cream, and dried fenugreek leaves.

1 hr
690 kcal
Indian
Curry

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat the vegetable oil in a large pot or wok big enough to cook all the chicken.
Step 2:
Add the sliced onions and fry until deep golden brown.
Step 3:
Remove the fried onions to a plate and set aside.
Step 4:
Add the chopped garlic to the same pot and sauté for 1 minute.
1 min
Step 5:
Add the chopped tomatoes and cook until soft, about 5 minutes.
5 min
Step 6:
Return the fried onions to the pot, add the ginger paste, and sauté well.
Step 7:
Add the cumin seeds, half of the coriander seeds, and the chopped green chillies; stir briefly.
Step 8:
Add the turmeric powder and chilli powder, and sauté the spices for a couple of minutes.
Step 9:
Add the chicken, season with salt to taste, cover, and cook over medium-low heat until almost cooked through, about 15 minutes.
15 min
Step 10:
Do not raise the heat; slowly sautéing the chicken enhances the flavor.
Step 11:
When the oil separates from the spices, lower the heat to its lowest setting and add the beaten yogurt so it does not split.
Step 12:
Sprinkle in the remaining coriander seeds and add half of the dried fenugreek leaves; mix well.
Step 13:
Add the cream and mix well to combine.
Step 14:
Sprinkle over the remaining dried fenugreek leaves and garam masala.
Step 15:
Serve the chicken handi hot with naan or rotis.