Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup plain yogurt
- 2 tbsp butter
- 2 tbsp oil (vegetable or canola)
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to your spice preference)
- 1 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat butter and oil in a large pot or Dutch oven over medium heat. Add the onions and cook until softened and golden brown, about 5-7 minutes. Add the garlic, ginger, and green chili and cook for another minute until fragrant.
- Step 2: Add the chicken pieces to the pot and cook until browned on all sides. Stir in the turmeric powder, red chili powder, garam masala, coriander powder, and cumin powder. Cook for 1-2 minutes, stirring constantly, until fragrant.
- Step 3: Add the diced tomatoes (with their juice) and salt. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
- Step 4: Stir in the heavy cream and yogurt. Simmer for another 5-7 minutes, allowing the sauce to thicken slightly. Do not boil.
- Step 5: Garnish with fresh cilantro and serve hot with naan bread or rice.
Notes
- Store leftover Chicken Handi in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of water or cream if needed to maintain moisture.
- Serve this rich Chicken Handi with fluffy basmati rice and a side of raita for a balanced and delicious meal.
- For extra depth of flavor, brown the chicken pieces more aggressively in step 2 – the deeper the color, the richer the taste!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American