Chicken handi

Ingrédients

• 500 gram Chicken breast (Or thigh ( About 17.5 oz ) Cut medium dices)
• 3 tbsp Yoghurt (Plain yoghurt)
• 1/2 tsp Turmeric
• 1 tsp Garam masala
• 1/2 tsp Salt
• 1 tsp Chilli powder
• 1 tsp Turmeric
• 1/2 tsp Coriander powder
• 1 tsp Cumin seeds
• 1 1/2 tsp Garam masala
• 1 tsp Kasuri methi (Dried fenugreek leaves)
• 3 Shallot onions (Finely chopped)
• 1 tbsp Garlic paste (Freshly grated)
• 1 tbsp Ginger paste (Freshly grated)
• 3 Tomatoes (Finely chopped)
• 3 tbsp Yoghurt (Plain yoghurt)
• 3 tbsp Double cream (Or heavy cream)
• 1 tsp Salt
• 1 1/2 cup Water
• 3 tbsp Oil (Or ghee or neutral flavour vegetable oil)
• 3-4 Green chilli (Cut into half/ thin slices)
• handful Coriander

Préparation

1. 1

   First, marinate the chicken pieces with, salt, garam masala, turmeric, and yoghurt. Marinate and set it aside for at least 15 minutes.

2. 2

   Heat the oil in the heavy bottom pot/pan to medium heat. Add cumin seeds, saute for a few seconds and add chopped onions. Stir it well until the onions are soft and translucent. Follow with the ginger garlic paste and saute until the onions are slightly brown.

3. 3

   Add the chopped tomatoes and cook until are tomatoes are reduced and oil separated. Then add the spices: chilli powder, turmeric, 1tsp garam masala, and coriander powder. Stir it for few seconds until fragrant.

4. 4

   Next, add the marinated chicken pieces and combine well with the rest of the ingredients and cook for 1-2 minutes.

5. 5

   Then pour the water and yoghurt in. Season with salt to taste, close the lid and cook with low-medium heat for another 20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.

6. 6

   Now, add double cream, Kasuri methi, and green chilli and cook for another 4-5 minutes. Finish with ½ tsp garam masala, and chopped coriander.

7. 7

   Transfer to serving plate and garnish with ginger strips and coriander. Serve with plain jasmine rice, naan, chapati or flatbread.