Chicken pieces cooked in spicy onion tomato masala gravy with loads of fried onion.
CHICKEN HANDI
Ingredients
750 grams chicken, cut into 16 pieces on the bone
3 tablespoons oil
1 inch cinnamon
4-5 green cardamoms
2 black cardamoms
1 teaspoon cumin seeds (jeera)
1 teaspoon finely chopped ginger
2 green chillies, chopped
4 medium onions, sliced
1 tablespoon ginger-garlic paste
Salt to taste
1 cup fresh tomato puree
¼ teaspoon turmeric powder
2 teaspoons red chilli powder
1½ teaspoons coriander powder
1 teaspoon garam masala powder
1 teaspoon green cardamom powder
½ cup fried onions + for garnishing
1 tablespoon chopped fresh coriander leaves + for garnishing
Method
1. Heat the oil in a deep non-stick pan. Add cinnamon, green cardamoms, black cardamoms and cumin seeds, mix and sauté well.
2. Add ginger and green chillies, mix and sauté for a minute. Add onions, mix well and sauté till they turn translucent.
3. Add ginger-garlic paste and mix well. Add salt, mix, cover and cook till the onions turn golden brown.
4. Add tomato puree and mix. Add turmeric powder, chilli powder, coriander powder, garam masala powder and cardamom powder, mix well, cover and cook till the oil separates.
5. Add sufficient water, stir and bring to a boil. Add chicken pieces, fried onions and coriander leaves, mix well, cover and cook till fully done.
6. Garnish with some fried onions and coriander leaves and serve hot.
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