CHICKEN HANDI

A 'Handi' is a deep, wide mouthed cooking vessel used mostly in North Indian, Bangladeshi and Pakistani cooking. Although many of us don't really have Handis at home, any wok should do! I guess it is just traditionally done this way.

Chicken Handi is a creamy and mild chicken curry and tastes great with chapathis, parathas or even rice! We had some with cumin rice for lunch yesterday................. and it was oh so yum!

You can skip the cream and just add in more yoghurt too! the crushed coriander and cumin lends an amazing flavour to this dish. This recipe has become a regular at our household and is so easy to make. It is a very simple and straight forward recipe. I have even started using boneless chicken since its super easy to clean too!

INGREDIENTS:

boneless chicken thighs - 450g

ghee/ oil - 3 tbsps

onions, chopped - 2

tomatoes, chopped - 2

ginger garlic paste - 2 tbsps

green chilies, slit - 2

coriander powder - 1 tbsp

cumin seeds - 1 tsp

red chili powder - 1/2 tbsp

turmeric powder - 1/2 tsp

yoghurt. lightly whisked - 1/2  cup

kasuri methi - 1 tbsp

cooking cream - 1/2 cup

garam masala - 1/2 tsp

fresh coriander leaves, chopped - to garnish( optional)

PROCESS:

• In a mortar and pestle add the cumin seeds and coriander seeds and pound them till crushed. Keep aside.
• In a wok, heat the oil/ghee.
• Add in the onion and fry till browned. 

• Add in the ginger garlic paste and green chilies and saute for a minute.
• Next, add in the  cumin seeds . Saute for a few minutes.
• Add in the tomatoes and saute till nice and mushy. You can add splashes of water if need be, if the mixture is sticking to the pan.
• Give it a mix and add in the chili powder, coriander powder  and turmeric too. Stir and let the masala fry in the oil.
• Then, add in the chicken. stir to coat with the spices. Add salt and stir for a minute.
• Add in the yoghurt and mix well. Close and cook for a minute or so.
• When you see the oil separate, add in the kasuri methi. Stir  well.

• Mix and add in 1/2 cup water.  Cover and let it simmer till the chicken has cooked and you get a thick gravy. the chicken cooks very fast.
• Lastly, add in the cooking cream and the garam masala and cook for another minute.
• Switch off the flame and close the lid.

NOTES:

• You can skip the cream and add more yoghurt instead.