Chicken Handi
A rich Indian chicken curry cooked with onions, tomatoes, yogurt, cream, and fragrant spices, finished with kasuri methi and garam masala for a creamy, aromatic dish.
Pasos
- 1
Heat oil in a large pot over medium heat. Fry sliced onion until deep golden brown; remove and set aside.
- 2
In the same pot, sauté chopped garlic for about 1 minute, then add chopped tomatoes and cook until soft (about 5 minutes).
- 3
Return the fried onion to the pot and stir in the ginger paste; sauté well.
- 4
Add cumin seeds, half of the coriander seeds, and chopped green chilies; give them a quick stir.
- 5
Add turmeric powder and red chili powder; sauté the spices for a couple of minutes.
- 6
Add chicken pieces and season with salt to taste; cover and cook on medium-low heat until almost cooked through (about 15 minutes).
- 7
When the oil starts to separate from the spices, add beaten yogurt and keep heat low to prevent curdling; mix well.
- 8
Sprinkle remaining coriander seeds and half of the dried fenugreek leaves; mix.
- 9
Add the cream and mix to combine.
- 10
Finish with the remaining kasuri methi and garam masala; serve hot with naan or rotis.
