Chicken Handi

🛒 Ingredients

• Chicken Breast, boneless, skinless 500 g · 825 kcal
• Plain Whole Milk Yogurt 150 g · 92 kcal
• Onion 150 g · 60 kcal
• Tomatoes 200 g · 36 kcal
• Ginger-Garlic Paste 30 g · 34 kcal
• Vegetable Oil 50 g · 450 kcal
• Heavy Cream 50 g · 170 kcal
• Green Chilies 10 g · 4 kcal
• Coriander Powder 10 g · 30 kcal
• Cumin Powder 5 g · 19 kcal
• Red Chili Powder 5 g · 16 kcal
• Turmeric Powder 2 g · 7 kcal
• Garam Masala 5 g · 18 kcal
• Fresh Ginger (for garnish) 10 g · 8 kcal
• Fresh Cilantro (for garnish) 10 g · 2 kcal

👨‍🍳 Instructions

1. Heat oil in a heavy-bottomed pot or handi over medium heat. Add finely chopped onions and sauté until golden brown, about 8-10 minutes.
2. Stir in ginger-garlic paste and chopped green chilies, cooking for another 2 minutes until fragrant.
3. Add the diced chicken and cook until it turns white, then stir in turmeric, coriander, cumin, and red chili powders. Cook for 5-7 minutes, stirring occasionally, allowing the spices to coat the chicken.
4. Add chopped tomatoes and cook, mashing gently, until they soften and the oil starts to separate from the mixture, about 10-12 minutes.
5. Reduce heat to low, stir in plain yogurt until well combined and smooth, cooking for another 5 minutes to prevent curdling. Add salt to taste.
6. Cover the pot and simmer on low heat for 15-20 minutes, or until the chicken is tender and fully cooked, and the gravy has thickened to your desired consistency.
7. Stir in heavy cream and garam masala, mix well, and cook for another 2-3 minutes without boiling. Remove from heat.
8. Garnish with fresh julienned ginger and chopped cilantro before serving hot with naan, roti, or rice.