:INFO
Chicken Handi
A one-pot North Indian curry where deep golden onions do the work and a low flame at the finish keeps the sauce silky. Slow hands only.
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:STATS

:CHECKLIST
Ingredients
[ ] 🍗 1.2 kg Chicken
[ ] • 5 thinly sliced Onions
[ ] 🍅 2 finely chopped Tomatoes
[ ] 🧄 8 cloves chopped Garlic
[ ] 🫚 1 tbsp Ginger paste
[ ] 🫒 ¼ cup Vegetable oil
[ ] • 2 tsp Cumin seeds
[ ] 🌿 3 tsp Coriander seeds
[ ] • 1 tsp Turmeric powder
[ ] 🌶️ 1 tsp Chilli powder
[ ] 🌶️ 2 Green chilli
[ ] • 1 cup Yogurt
[ ] 🥛 ¾ cup Cream
[ ] 🌿 3 tsp Dried fenugreek
[ ] • 1 tsp Garam masala
[ ] 🧂 To taste Salt

:NOTE.half
Fry the onions until they are deep golden brown, not pale. This one step is where the curry gets its colour and its backbone, so do not rush it.
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:NOTE.half
Cook the chicken covered on medium-low until almost done, about 15 minutes. Slow heat draws out the flavour. High heat just toughens it.


:NOTE
When the yogurt goes in, drop the heat to its lowest. Yogurt splits on high heat and the sauce turns grainy before the cream can rescue it.


:LINK
https://www.themealdb.com/meal/52795
Source recipe on TheMealDB