Ingredients
- Chicken pieces (bone-in, skinless) – 1 kg
- Onion (finely chopped) – 2 large
- Ginger-garlic paste – 2 tablespoons
- Tomato puree – 1 cup
- Yogurt (plain, whisked) – 1/2 cup
- Red chili powder – 1 tablespoon
- Turmeric powder – 1 teaspoon
- Garam masala – 1 teaspoon
Instructions
- Step 1: Heat oil in a handi or heavy-bottomed pot. Add finely chopped onions and sauté until golden brown.
- Step 2: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Step 3: Add the chicken pieces and sauté until lightly browned on all sides.
- Step 4: Add tomato puree, red chili powder, turmeric powder, and salt to taste. Cook until the oil separates from the mixture, stirring frequently.
- Step 5: Stir in the whisked yogurt and cook on low heat for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened.
- Step 6: Sprinkle garam masala over the chicken handi and simmer for another 2-3 minutes before serving hot with naan or rice.
Notes
- Refrigerate leftover Chicken Handi in an airtight container for up to 3 days.
- For best results, gently reheat the Chicken Handi on the stovetop over low heat, adding a splash of water if the gravy is too thick.
- Garnish with freshly chopped cilantro and a dollop of cream for an extra touch of elegance when serving.
- Browning the onions slowly and evenly is key to developing a rich, deep flavor in the handi.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American