Chicken Handi

Ingredients

• 1.2 lb Chicken
• 3 Onion
• 2 Tomatoes
• 4 clove Garlic
• ½ tbsp Ginger paste
• ⅛ cup Vegetable oil
• 1 tsp Cumin seeds
• 1½ tsp Coriander seeds
• ½ tsp Turmeric powder
• ½ tsp Chili powder
• 1 Green chili
• ½ cup Yogurt
• 0.38 cup Cream
• 1½ tsp Dried fenugreek leaves (Kasuri Methi)
• ½ tsp Garam masala
• 1 tsp Salt (optional)

Steps

1. Heat oil in a large pot or wok. Fry sliced onions until deep golden brown, then remove and set aside.
2. In the same pot, sauté chopped garlic for 1 minute, then add chopped tomatoes and cook until soft, about 5 minutes.
3. Return the fried onions to the pot. Add ginger paste and sauté well. Stir in cumin seeds, half of the coriander seeds, and chopped green chiles.
4. Add turmeric powder and red chili powder; sauté for a couple of minutes until fragrant.
5. Add chicken pieces and salt. Cook covered on medium-low heat for 15 minutes, until chicken is almost cooked through and oil separates.
6. Reduce heat to lowest, then stir in beaten yogurt and half of the dried fenugreek leaves. Mix well.
7. Finally, add the cream and mix to combine. Sprinkle with remaining dried fenugreek leaves and garam masala.
8. Serve hot with naan or roti.