Ingredients
- Boneless Chicken Cubes: 1 kilogram
- Plain Yogurt (Curd): 1/2 cup
- Onions (finely chopped): 2 large
- Ginger-Garlic Paste: 2 tablespoons
- Fresh Tomatoes (pureed): 3 large
- Heavy Cream (or Cashew Paste): 1/4 cup
- Cooking Oil or Ghee: 1/4 cup
- Mixed Spices (Coriander, Cumin, Turmeric, Kashmiri Chili Powder): 3 tablespoons
Instructions
- Step 1: Marinate the chicken cubes with 1 tablespoon of ginger-garlic paste, a pinch of salt, and 1/4 cup of yogurt. Allow it to rest for at least 30 minutes.
- Step 2: Heat the oil/ghee in a heavy-bottomed pan (or handi). Add the chopped onions and sauté until golden brown, then add the remaining ginger-garlic paste and cook for 1 minute until fragrant.
- Step 3: Add the tomato puree and all the mixed dry spices (coriander, cumin, turmeric, chili powder). Cook this masala mixture over medium heat until the oil separates from the sides (this should take 8-10 minutes).
- Step 4: Add the marinated chicken to the cooked masala and mix well. Cover the pan and let the chicken cook in its own juices and the gravy for 15-20 minutes, stirring occasionally, until the chicken is tender.
- Step 5: Reduce the heat and stir in the remaining yogurt and the heavy cream (or cashew paste) to achieve the creamy restaurant texture. Finish by crushing 1 teaspoon of Kasuri Methi (dried fenugreek leaves) between your palms and mixing it into the curry. Simmer for 5 minutes before serving hot.
Notes
- Leftovers are best when refrigerated in an airtight container for up to 3 days; note that if freezing, the creamy dairy base might slightly separate upon thawing, but a quick whisk can usually fix it.
- Always reheat Handi slowly on the stovetop over low heat, adding a splash of water or stock to prevent the creamy gravy from scorching or separating.
- Complete the restaurant experience by serving this rich curry alongside warm Garlic Naan, plain Basmati rice, and a simple Kachumber salad (cucumber, tomato, onion) for freshness.
- For the true 'handi' texture and maximum flavor, ensure you fully cook the spice and tomato masala until the oil clearly separates (bhunna), which prevents any raw taste and guarantees a rich, deep gravy base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American