Chicken Handi
8 serving
This Indian curry is traditionally cooked in a handi, which is a copper or clay cooking vessel, but any deep pan or pot will work.
Ingredients
- 3 Tbsp. Ghee
- 2 Red Onions, sliced
- 4 clove Garlic, chopped
- 3 Tomatoes, chopped
- 1 1/2 tsp. Ginger, grated
- 1 tsp. Cumin Seed
- 1 1/2 tsp. Coriander Seed, roughly crushed, divided
- 4 Green Chiles, chopped
- 1 tsp. Ground Turmeric
- 1/2 tsp. Kosher Salt, as needed
- 1 tsp. Chile Powder
- 750 g Chicken Thigh, chopped
- 1 c. Yogurt
- 2 tsp. Fenugreek Leaf, divied
- 1/2 c. Cream
Instructions
Instructions
1.
Heat ghee in a deep pan over medium-high heat. Add onions and fry, stirring frequently, until they become a very dark, golden brown color,
2.
Remove onions from pan, leaving oil behind. Add the garlic and tomato to ghee and cook until soft.
Return onions to pot and add ginger, stirring to incorporate. Stir in cumin, 1 tsp. coriander, green chiles, turmeric, salt, and chile powder.
4.
Stir in chicken. Cook at a brisk simmer until chicken is just cooked through, stirring occasionally.
5.
Cover pot and continue to cook until the masala breaks and the ghee rises to the top.
Uncover pot and stir in yogurt, remaining coriander, and most of the fenugreek leaves.
Stir in the cream, then top with remaining fenugreek leaves and garam masala and serve.