Chicken Handi

• 700 g: boneless chicken thigh, chunks
• 2 tbsp: ghee or neutral oil
• 1: onion, finely chopped
• 2: tomatoes, finely chopped or 200 g passata
• 1 tbsp: ginger-garlic paste
• 1 tsp: Kashmiri chilli powder (adjust to taste)
• 1 tsp: coriander powder
• 1/2 tsp: cumin powder
• 1/4 tsp: turmeric
• 120 ml: single cream
• 1 tsp: kasuri methi (dried fenugreek), crushed
• 1–2: green chillies, sliced (optional)
• to taste: salt
• 1 tbsp: butter (optional, to finish)
• handful: fresh coriander, chopped (garnish)

• 1.5 lb: boneless chicken thigh, chunks
• 2 tbsp: ghee or neutral oil
• 1: onion, finely chopped
• 2: tomatoes, finely chopped or 3/4 cup passata
• 1 tbsp: ginger-garlic paste
• 1 tsp: Kashmiri chilli powder (adjust to taste)
• 1 tsp: coriander powder
• 1/2 tsp: cumin powder
• 1/4 tsp: turmeric
• 1/2 cup: single/light cream
• 1 tsp: kasuri methi, crushed
• 1–2: green chillies, sliced (optional)
• to taste: salt
• 1 tbsp: butter (optional, to finish)
• handful: fresh coriander, chopped (garnish)

1. Heat ghee/oil over medium. Sauté onions until soft and lightly golden.
2. Add chicken; brown 4–5 minutes. Stir in ginger-garlic and green chillies; cook 1 minute.
3. Add chilli, coriander, cumin, turmeric and salt; sauté 1–2 minutes until aromatic.
4. Stir in tomatoes (or passata) and a splash of water; cover and simmer 12–15 minutes until chicken is cooked.
5. Reduce heat low; add cream and kasuri methi. Simmer gently 2–3 minutes. Finish with butter (optional) and coriander.

Tip: For a silkier texture, blend the tomato–onion base before adding the chicken, or use passata.