Instruction

• Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it
• Once the oil is hot, add sliced onion and fry them until deep golden brown
• Then take them out on a plate and set aside
• To the same pot, add the chopped garlic and sauté for a minute
• Then add the chopped tomatoes and cook until tomatoes turn soft
• This would take about 5 minutes
• Then return the fried onion to the pot and stir
• Add ginger paste and sauté well
• Now add the cumin seeds, half of the coriander seeds and chopped green chillies
• Give them a quick stir
• Next goes in the spices – turmeric powder and red chilli powder
• Sauté the spices well for couple of minutes
• Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through
• This would take about 15 minutes
• Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat
• When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split
• Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves
• Mix well
• Finally add the cream and give a final mix to combine everything well
• Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis
• Enjoy!