A rich, velvety curry traditionally cooked in a clay pot (handi). This recipe features tender chicken pieces in a luscious tomato-onion base, finished with fresh cream and aromatic spices for a truly royal experience.
Prep Time⏱ 20m
Cook Time🔥 30m
Calories🥗 410
Servings👥 4
How to Make It
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1. Sauté Aromatics: Heat oil or ghee in a handi (clay pot) or heavy-bottomed pan. Add cumin seeds and let them sizzle for 30 seconds.
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2. Brown the Onions: Add the chopped onions and sauté until they turn translucent and light golden.
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3. Cook the Meat: Add the ginger-garlic paste and chicken cubes. Sauté on high heat for 5 minutes until the chicken changes color and is sealed.
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4. Spice Base: Add the tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala.
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5. Simmer with Yogurt: Lower the heat and gradually stir in the whisked yogurt. Cook on medium heat, stirring frequently, until the gravy thickens.
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6. Infuse Flavor: Add the slit green chilies and half of the kasuri methi. Cover and simmer on low heat for 10 minutes until the chicken is completely tender.
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7. Finish with Cream: Pour in the heavy cream and sprinkle garam masala and the remaining kasuri methi. Stir gently and simmer for another 2 minutes.
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8. Garnish and Serve: Garnish with fresh ginger juliennes and coriander leaves. Serve hot with Garlic Naan or Butter Roti.