A rich, restaurant-style Indian chicken handi — chicken simmered with fried onions, tomatoes, yogurt and cream in a fragrant spice base. Lovely with naan or roti.
- 1.2 kg Chicken
- 5 thinly sliced Onion
- 2 finely chopped Tomatoes
- 8 cloves chopped Garlic
- 1 tbsp Ginger Paste
- ¼ cup Vegetable Oil
- 2 tsp Cumin Seeds
- 3 tsp Coriander Seeds
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 2 Green Chilli
- 1 cup Yogurt
- ¾ cup Cream
- 3 tsp Dried Fenugreek
- 1 tsp Garam Masala
- To taste Salt
Video
Preparation
- Heat the oil in a large pot or wok big enough for all the chicken. Once hot, fry the sliced onions until deep golden brown, then lift out onto a plate and set aside.
- In the same pot, sauté the chopped garlic for a minute, then add the tomatoes and cook until soft, about 5 minutes.
- Return the fried onions, stir, then add the ginger paste and sauté well.
- Add the cumin seeds, half the coriander seeds and the chopped green chillies and give a quick stir.
- Add the turmeric and red chilli powder and sauté the spices for a couple of minutes.
- Add the chicken, season with salt, and cook, covered, over medium-low heat until almost cooked through, about 15 minutes — slow cooking enhances the flavour, so don't rush it on high heat.
- When the oil separates from the spices, add the beaten yogurt over the lowest heat so it doesn't split, then sprinkle in the remaining coriander seeds and half the dried fenugreek and mix well.
- Finally, add the cream and mix to combine.
- Sprinkle over the remaining fenugreek and the garam masala and serve hot with naan or rotis.
