Chicken Handi

A thick, aromatic Indian stew of chicken braised in a spiced yogurt and cream sauce — a rich, velvety dish that warms the heart and conquers the palate from the very first spoonful.

Ingredients

• 1.2 kg Chicken (cubed)
• 5 pcs Onion
• 2 pcs Tomatoes
• 8 clove Garlic
• 1 tbsp Ginger paste
• 0.25 cup Vegetable oil
• 2 tsp Cumin seeds
• 3 tsp Coriander seeds
• 1 tsp Ground turmeric
• 1 tsp Red chili powder
• 2 pcs Green chili
• 1 cup Natural yogurt
• 0.75 cup Heavy cream
• 3 tsp Fenugreek (kasuri methi, dried leaves)
• 1 tsp Garam masala
• to taste Salt

Instructions

1. Slice the onion into thin half-rings. Heat the oil in a large wok or heavy-bottomed pot over medium heat and fry the onion until it reaches a deep golden-brown color — it should caramelize well. Transfer the cooked onion to a plate and set aside.
2. Add the minced garlic to the same pot and fry for about a minute until fragrant. Then add the finely chopped tomatoes and cook, stirring, until they soften completely and break down into a smooth paste — about 5 minutes.
3. Return the fried onion to the pot and stir well. Add the ginger paste and fry everything together for a couple of minutes.
4. Add the cumin seeds, half of the coriander seeds, and finely chopped green chili — stir to combine. Then add the turmeric and red chili powder, and fry everything well, stirring constantly, for 2 minutes to allow the spices to release their full flavor.
5. Add the chicken pieces and season with salt to taste. Cover with a lid and cook over medium-low heat for about 15 minutes until the chicken is nearly cooked through. Take your time and do not increase the heat — it is this slow, gentle simmering that creates truly deep flavor.
6. When the oil begins to separate from the sauce, reduce the heat to low. Carefully stir in the whisked yogurt, stirring constantly — it is very important that it does not curdle. Sprinkle in the remaining coriander seeds and add half of the dried fenugreek leaves. Mix thoroughly.
7. Pour in the heavy cream and stir well once more until the sauce becomes smooth and velvety. Warm the dish over low heat for a couple of minutes.
8. Sprinkle with the remaining fenugreek leaves and garam masala. Serve the chicken handi hot with naan or roti bread. Enjoy!