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Chicken Handi

Creamy Pakistani chicken curry with tomatoes, yogurt and cream.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg chicken bone-in pieces
  • 3 tbsp oil
  • 1 large onion finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes chopped
  • 1/2 cup yogurt whisked smooth
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 cup cream
  • 1 tsp kasuri methi crushed
  • green chilies and ginger for garnish

Method
 

  1. Heat the oil in a heavy pot over medium heat. Cook the onion until soft and light golden, about 8 minutes.
  2. Add the ginger-garlic paste and cook for 1 minute. Add the chicken and fry on high heat for 5 minutes until it changes color.
  3. Add the tomatoes, salt, coriander, turmeric and red chili powder. Cover and cook on medium-low for 15 minutes, stirring now and then.
  4. Lower the heat and stir in the whisked yogurt a little at a time. Cook for 5 minutes until the oil separates.
  5. Add the cream, garam masala and kasuri methi. Simmer for 3 minutes without boiling hard.
  6. Garnish with green chilies and julienned ginger. Serve with hot naan.

Notes

Serve with naan or roti. Leftovers keep for 3 days refrigerated.