Chicken Handi

Creamy chicken curry slow-cooked in a handi with yogurt, tomatoes and green chillies.

Ingredients

• 500 g boneless chicken, cut into cubes
• 2 tbsp ginger-garlic paste
• 1 cup plain yogurt, whisked smooth
• 2 tomatoes, pureed
• 1/2 cup cooking oil
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 4 green chillies, slit lengthwise
• 1 inch ginger, julienned
• 2 tbsp fresh cream
• Fresh coriander for garnish

Instructions

1. Heat the oil in a handi or deep pan and fry the ginger-garlic paste for 1 minute.
2. Add the chicken cubes and fry on high heat until the colour changes, about 5 minutes.
3. Pour in the tomato puree and cook until the oil starts to separate.
4. Stir the whisked yogurt with the chilli powder, cumin, turmeric, coriander, garam masala and salt, then add to the handi.
5. Cook on medium heat for 15 minutes, stirring occasionally.
6. Lower the heat, cover and cook for 10 minutes until the chicken is tender and the gravy is thick.
7. Add the green chillies and ginger juliennes. Simmer 5 more minutes.
8. Finish with fresh cream and coriander. Serve hot with naan or tandoori roti.