Ingredients
Scale
- Chicken (boneless, cubed) 500g
- Onion (finely chopped) 2 medium
- Tomato (pureed) 1 cup
- Ginger-garlic paste 2 tablespoons
- Yogurt (plain) 1/2 cup
- Cream 1/4 cup
- Green chilies (slit) 2-3
- Cooking oil 3 tablespoons
Instructions
- Step 1: Heat oil in a handi or heavy-bottomed pot. Add chopped onions and sauté until golden brown.
- Step 2: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Step 3: Add the chicken pieces and cook on high heat until they change color. Add tomato puree, salt, turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate.
- Step 4: Reduce the heat to low, whisk in the yogurt, and add it to the handi. Cover and simmer for 15-20 minutes or until the chicken is cooked through.
- Step 5: Stir in the cream and green chilies. Cook for another 2-3 minutes. Garnish with fresh coriander leaves before serving.
Notes
- For best flavor, store leftover Chicken Handi in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a pan over low heat, adding a splash of water or cream if needed to prevent drying.
- Serve hot with naan bread or steamed rice, garnished generously with fresh coriander and a squeeze of lemon for brightness.
- Chef's tip: browning the onions properly in the beginning is key to developing that rich, restaurant-style flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American