Chicken handi
Creamy, gently spiced chicken cooked in a handi with yoghurt, cream and green chillies. A restaurant favourite you can make at home.
- Serves4
- Prep15 min
- Cook35 min
- HeatWarm
Handi is the clay pot it's traditionally cooked in, but any heavy pan works. Boneless thigh stays juicy; bone-in pieces give a richer sauce.
Ingredients
Ask at the counter for800g boneless chicken thigh, in bite-sized pieces
Method
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Heat the oil and fry the onion for 8 minutes until soft and golden. Add the ginger and garlic and fry for 1 minute.
Add the chicken and fry on a high heat for 5 minutes until it turns white all over.
Add the tomatoes, salt, chilli, cumin and coriander and cook for 8 minutes until the tomatoes break down.
Lower the heat, stir in the yoghurt and cook for 10 minutes, until the chicken is cooked through and the sauce is thick.
Stir in the cream, green chillies and kasuri methi, rubbed between your palms, and simmer for 3 minutes. Finish with coriander and serve with naan.
Tips
- Bone-in pieces from a whole chicken need about 10 minutes more in step 4.
Good to know
- Make ahead and freezing
- Best eaten fresh. Keeps in the fridge for 2 days.
- Heat
- Warm. Add green chillies at the table if you like it hotter.