A handi is an earthen pot widely used for cooking in the Subcontinent. Earthen pots are used for the purpose of slow cooking, a way of cooking in India. Because of slow-cooking, the flavours are locked, the preparation holds a smoky aroma, and not to mention, the resulting wonderful earthy flavour—similar to the aroma that fills the air after putting water on clay or on a rainy day? For obvious reasons, putting an earthen pot is not very possible on a modern day gas stove Therefore, we will proceed with the preparation using a regular pan, wok, or Karhai.
- 1⁄2 kg boneless chicken, cubed
- 1 medium onion, chopped
- 2 teaspoons ginger-garlic paste
- 1 1⁄2 teaspoons cumin seeds, coarsely ground
- 1 teaspoon chili powder
- 2 -3 tomatoes, skinned, deseeded and chopped
- 1 teaspoon dried fenugreek leaves
- 2 green chilies, sliced
- 1 teaspoon black pepper
- 1 teaspoon garam masala powder
- 2 teaspoons desiccated coconut
- 2 tablespoons yogurt
- 1⁄4 cup cream
- 1 teaspoon plain flour
- 1 inch gingerroot, julienne
- 1⁄4 cup coriander, chopped
- Heat karhai/wok over medium-highflame and add 1/4 cup oil.
- Fry chicken. Keep stirring until golden-brown. Transfer to a bowl.
- Add some more oil in the wok if required. Add the onions and stir them until light brown. Lower the flame to medium and add 1-2 tbsp water.
- Add ginger-garlic paste and cook for another 1 minute. The whole preparation should have brown texture by now.
- Add 1 tsp of cumin seeds, chilli powder, a few tbsp. of water and stir for a minute or so. Add tomatoes and stir until mixed. Cover the wok for 5 minutes. Remove the lid, stir, and place it again for another 3 minutes. Remove the lid.
- Switch the flame to high. Add chicken and mix it with what’s inside the wok. Add the dried fenugreek, sliced green chillies and fry for 1 minute.
- Add black pepper powder, garam masala, remaining cumin seeds, and cook for 1 minute while stirring.
- Switch the flame to medium-high. Add coconut and stir for another one minute.
- Switch to medium-low. Add yogurt, cream, and the flour. Stir to mix them well, atleast for 3 minutes. Place the lid and wait for another 5 minutes.
- Switch to high and remove the lid. Add ginger, half of the coriander and stir for 1-2 minutes to evaporate excess water.
- Serve with remaining fresh coriander and a splash of ghee.