Handi refers to the broad-based pots in which the dish is traditionally cooked. Handi pots are used all over the sub-continent resulting in thousands of versions of this chicken dish. This is the archetypal North Indian Handi, courtesy of @thecurriedlondoner, producing a glossy, onion and tomato-based gravy, wrapped around boneless chicken thighs, finshed with a splash of cream.
What you need… • 3 Tablespoons oil • 1 teaspoon cumin seeds • 1 onion • 2 tomatoes • 1 teaspoon ginger and garlic paste • 1 fresh long chilli • 500g boneless chicken thighs, cut into bite-sized chunks • 2 Tablespoons Kashmiri chilli powder • 1 teaspoon coriander powder • 0.5 teaspoon turmeric powder • 3 Tablespoons yoghurt • 1 Tablespoon cream • 1 teaspoon fenugreek leaves • 0.5 teaspoon garam masala • 1 teaspoon salt • 50ml water • fresh coriander and cream to garnish
How you make it… 1. Set a large, lidded pan over a medium-high heat and add the oil. Once hot, add the cumin seeds and cook for 2 minutes. 2. Add finely chopped onions and tomatoes and cook until soft (about 5 minutes). Add the ginger-garlic paste, crispy fried onions and fresh chilli and cook for 3 minutes more. Add a splash of water if needed. 3. Add the chicken, stir thoroughly and cook until selaed on all sides (about 8–10 minutes). 4. Add the chilli powder, coriander, turmeric and yoghurt, stir and cover the pan with a lid and cook over a medium-high heat for 10 minutes. Add a splash of water if needed 5. Add the cream, fenugreek leaves, garam masala and salt, stir and cook for 2 minutes. 6. Add the water and cook, uncovered until the chicken is cooked and the gravy has thickened (about 10 mnutes). 7. Garnish with a generous spinkling of corinader and a drizzle of cream and serve. • Recipe courtesy @thecurriedlondoner