About Dish:

Chicken Handi is a rich, creamy chicken curry, traditionally slow-cooked in an earthen clay pot – Handi. It features tender, boneless chicken simmered in a smooth, flavourful sauce made from a base of tomatoes, yogurt, and sometimes cream and seasoned with aromatic spices like ginger, garlic, turmeric, and chili.

Equipments: 1) Wok or Karahi 2) Blender 3) Large spoon

Ingredients:

Red onions (medium sized)	1 no.
Yogurt	4 tablespoons
Cashews (soaked in water)	12 nos.
Cooking Oil	2 tablespoons
Ginger-Garlic Paste	3 teaspoons
Chicken (boneless, bite-sized)	½ KG
Coriander Powder	1 tablespoon
Garam Masala Powder	½ teaspoon
Chilli Flakes	½ teaspoon
Red Chilli Powder	1 teaspoon
Turmeric Powder	½ teaspoon
Cumin Powder	½ teaspoon
White Pepper Powder	½ teaspoon
Sea Salt	1 teaspoon
Tomato Paste	4 tablespoons
Green Chilli	3 nos.
Kasuri Methi (dried fenugreek leaves)	½ teaspoon
Coriander leaves	For garnishing

Preparation:

Make the puree of onions in a blender and set aside in a bowl.

Put the yogurt and cashew in the blender and make a smooth white paste. Keep this yogurt-cashew paste aside.

Cooking:

1. Heat the oil in a wok or karahi and add pureed onions and ginger garlic paste. Cover it and cook this on low flame for 10 minutes. Keep stirring it between.

2. Add chicken and all powdered spices and salt. Mix everything well and cook for 10 minutes on medium flame.

3. Add splash of water if masala become too thick. Keep stirring in between.

4. Add tomato paste, yogurt-cashew paste and slit green chillies. Fry for 5 minutes on high flame then lower it.

5. Add Garam Masala powder and Chilli flakes. ½ cup water. Mix well and cover the wok.

6. Allow chicken to cook for 10-12 minutes on low flame.

7. Remove the lid and garnish the curry with coriander leaves.

8. Serve the dish either with tandoori roti, naan or basmati rice.