Starting My Blogging Journey Again with Chicken Handi!
Hey There! Wish you all a very Happy New Year!
Ive been on a blogging hiatus in 2017 and it feels so good to be back. I honestly missed my little space on the internet and did make a few unsuccessful attempts to get back. 2018 is going to be my come back year. And hopefully I will keep the rhythm going.
So for my come back recipe I chose an easy Indian Chicken Curry. I wanted to showcase the beauty of Indian cuisine with so many variations across India. A minor change in an ingredient or process can lead to a completely different flavor profile.
This recipe stands out as the curry is entirely cooked in ghee. I usually am conservative with the amount of oil or ghee used. Oil floating over curries puts me off. I don't believe you need tons of oil to cook any curry and have been using minimal amounts. But decided to take my chances with ghee as its been proven again to more beneficial.
I generally use cumin and coriander powders in my curry preparations. The use of them in solid form gave an interesting twist. Pounding the coriander seeds releases its fresh aroma into the curry.
Traditionally cooked in a deep, wide-mouthed cooking vessel called the Handi. You can use a wok or a saucepan.
Loved the final result. The curry may be little high on calories with the ghee and addition of cream. But definitely going to make it for special occasions when we need a treat.
- 2 lbs chicken, preferably boneless, but I had chicken on bones at hand
- 1 large red onion, finely sliced
- 3-4 large garlic cloves, finely chopped
- 1/2 inch ginger, grated
- 2 green chilies, finely chopped
- 1 large tomato,chopped
- 2 heaped tablespoons ghee
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 2 tablespoon coriander seeds, slightly pounded to just split the seed
- 1/2 cup yogurt, beaten smooth
- 1/4 cup cream /half an half
- 1/2 teaspoon garam masala
- 1/2 teaspoon crushed kasuri methi
- Heat the ghee in a large saucepan.
- Slowly fry the onions till golden brown. Remove and keep aside
- Drop in the garlic, ginger, green chilies and tomatoes. Saute.
- Add the turmeric and red chili powder, cumin seeds and most of the crushed coriander seeds.
- Throw back the fried onions into the pan.
- Add the chicken pieces, salt and mix well with the masala and keep sauteing.
- Pour 1/2 cup of water and cover to cook the chicken till almost done.
- Now add the yogurt and remaining coriander seeds. Mix well and cook for another 5 mins.
- Lastly add the half&half, garam masala and kasuri methi
- Taste to balance flavors and serve with naan, roti or as I did with flavored rice (pilaf).