Chicken Handi
Tender bone-in chicken simmered in a silky onion, tomato and yogurt gravy, then finished with cream and kasuri methi. A mild, rich curry that's ideal with fresh naan.
Ingredients
Equipment: Heavy-bottomed pot or handi with a tight-fitting lid, wooden spoon, whisk
Method
Pat the chicken pieces dry with a paper towel. Whisk the yogurt until completely smooth so it won't split later, and keep it near the stove.
Heat the oil in the handi or heavy pot over medium heat. Add the sliced onions and fry, stirring often, until soft and light golden, not dark brown. This gives a pale, creamy gravy.
Add the ginger-garlic paste and stir for about 1 minute until the raw smell disappears.
Add the chicken and raise the heat to medium-high. Sear, turning the pieces now and then, until the outside turns opaque and lightly golden.
Add the tomatoes, salt, chilli powder, coriander, cumin and turmeric. Cook, stirring and mashing the tomatoes with the back of the spoon, until they break down into a thick paste and oil rises to the edges.
Turn the heat to low. Add the yogurt a few spoonfuls at a time, stirring constantly, then cook for 3 minutes until the masala looks glossy and thick.
Pour in the hot water and bring to a gentle simmer. Cover and cook on low heat, stirring once or twice, until the chicken is tender and reaches 74°C at the thickest piece, and the juices run clear.
Stir in the cream, slit green chillies, garam masala and crushed kasuri methi. Cover and let it rest on the lowest heat so the flavours come together and the oil floats on top. If the gravy is too thick, add a splash of hot water.
Taste and adjust the salt. Garnish with ginger matchsticks and fresh coriander and serve straight from the pot.
Cooking tips
- Fry the onions only to light golden. Dark onions will turn the handi brown and slightly bitter instead of creamy and pale.
- Use room-temperature yogurt and add it on low heat while stirring, otherwise it may curdle.
- Bone-in chicken gives a much better gravy than boneless. If using boneless, cut the simmering time to about 12 minutes.
- Add the cream at the end and don't boil it hard, or the gravy can separate.
Substitutions
- Fresh cream: use evaporated milk or 3 tbsp of cashew paste blended with a little water.
- Kasuri methi: skip it, or add a small pinch of ground fenugreek, but use very little as it can be bitter.
- Ginger-garlic paste: blend 1 tbsp chopped ginger with 5–6 garlic cloves and a splash of water.
- Yogurt: use the same amount of thick sour cream or hung curd for a slightly tangier gravy.
Serve with
"Serve hot with fresh naan, roghni naan or tandoori roti. A simple onion-cucumber raita and lemon wedges on the side work well. It also goes nicely with plain basmati rice or jeera rice."
Storage
Cool completely, then keep in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months, though the gravy may be slightly less smooth after thawing.
Reheating
Warm gently in a covered pot over low heat with a splash of water or milk, stirring occasionally, until steaming hot throughout (at least 74°C). Avoid boiling hard.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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