Aromatic chicken handi

Sumayya explores the origins of the Balti and shares her version of this aromatic chicken curry recipe with this chicken handi dish.

📝 Ingredients

• 400 g of chicken thigh, boneless
• 3 tbsp of sunflower oil, or corn oil
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 2 cardamom pods
• 1 large red onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes, roughly chopped
• 1 tsp red chilli powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Kasoori methi, dried
• 1 tsp garam masala, ground
• 50 g of Greek yoghurt
• 1 tbsp of desiccated coconut
• 1 handful of coriander leaves
• 2 green chillies, finely chopped
• 1 tbsp of ginger, julienned

👨‍🍳 Instructions

1. 1Heat the oil in a wok, karhai, handi or a balti pan, on medium heat and add the cardamom, coriander and cumin seeds. Once they pop, add the onions and stir fry until brown
2. 2Add the ginger and garlic and cook until the raw smell of the garlic leaves the pan. Add the tomatoes and cook until soft and oil starts to rise to the top, you may need to add a splash of water to avoid the tomatoes from burning
3. 3Next add the chicken, garam masala powder, salt and red chilli. Stir fry until chicken is half cooked. Add the dried methi and yoghurt
4. 4Once the chicken is done, add the desiccated coconut and stir through. Serve garnished with chopped coriander, green chillis and ginger