Ingredients
- Chicken pieces, boneless, cubed: 500 grams
- Onions, finely chopped: 2 medium
- Tomatoes, pureed: 2 large
- Ginger-garlic paste: 2 tablespoons
- Cashew paste: 2 tablespoons
- Fresh cream: 1/4 cup
- Yogurt, plain: 1/4 cup
- Garam masala: 1 teaspoon
Instructions
- Step 1: Marinate the chicken with ginger-garlic paste, yogurt, salt, and red chili powder. Let it rest for at least 30 minutes.
- Step 2: Heat oil in a handi or a heavy-bottomed pot. Add the chopped onions and sauté until golden brown.
- Step 3: Add the marinated chicken and cook until it's browned on all sides.
- Step 4: Add the tomato puree, cashew paste, salt, and garam masala. Cook until the oil separates from the mixture.
- Step 5: Stir in the fresh cream and simmer for another 5-7 minutes. Garnish with fresh coriander leaves and serve hot with naan or roti.
Notes
- For the best flavour, marinate the chicken for at least 2 hours, or even overnight in the refrigerator.
- Gently reheat leftover Chicken Handi on the stovetop over low heat, adding a splash of water or cream if needed to prevent it from drying out.
- Serve your Chicken Handi with a sprinkle of freshly chopped cilantro and warm naan bread for a truly authentic restaurant experience.
- If your tomato puree is too acidic, add a pinch of sugar while cooking to balance the flavours and enhance the richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American