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.
Total time
50 minutes
Serves
5
Difficulty
Moderate
Origin
India, home-style handi cooking
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
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.
Cook the chicken covered on medium-low until almost done, about 15 minutes. Slow heat draws out the flavour. High heat just toughens it.
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.
