Creamy Chicken Handi
Ingredients
Regarding the Chicken * Boneless, 500 grams of chicken cut into bite-sized pieces
* 2 tablespoons cooking oil
* 1 medium onion, finely sliced
* 1 tablespoon ginger-garlic paste
* Two medium tomatoes, chopped finely or blended
* Acup whisked plain yogurt * ½ cup cooking cream
* 2 green chilies, sliced
* ½ teaspoon turmeric powder
* 1 teaspoon red chili powder
* 1 teaspoon coriander powder
* ½ teaspoon cumin powder
* 12 grams garam masala * ½ teaspoon black pepper
* Salt to preference * ½ teaspoon kasuri methi
* 2 tablespoons chopped fresh coriander
1. Prepare the Chicken
Over medium heat, heat oil in a handi or heavy-bottomed pan. Add the sliced onion and sauté until lightly golden.
Cook the ginger-garlic paste for about 30 seconds, or until fragrant, before adding it. Cook the chicken for 5 to 7 minutes, stirring occasionally, until it turns a color. Add the chicken pieces.
2. Include the Spices. Add turmeric, red chili powder, coriander powder, cumin powder, black pepper, and salt. Using a thorough stir, evenly coat the chicken with the spices. Add the chopped or blended tomatoes and cook for 5 to 7 minutes, or until the oil separates from the mixture and the tomatoes soften.
3. Add Yogurt
Lower the heat and gradually add the whisked yogurt while stirring continuously. Cook for another 4–5 minutes until the mixture becomes smooth and creamy.
4. Add the Cream
Pour in the cooking cream and mix gently.
Add the sliced green chilies and kasuri methi.
Cover the handi and let it simmer on low heat for 8 to 10 minutes, or until the chicken is cooked through and the gravy is the consistency you like.
5. Finish and Garnish
Sprinkle garam masala and fresh coriander over the chicken. For an extra creamy texture, you can add a small splash of cream before serving.
Serving Suggestions
Serve the Cremeful Chicken Handi hot with: * Naan and rice.
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