Boneless Handi
This boneless chicken handi is one of the most regular curries I make throughout the week. The flavor is on point and never disappoints!
Servings 4
Ingredients
- ⅓ cup oil
- 1 teaspoon cumin seeds
- 5-6 cloves whole
- 1 onion finely chopped
- 4-5 tomatoes make sure they are red and ripe
- ⅓ cup water
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ garam masala
- ¾ teaspoon red chilli powder spicy red chilli or cayenne
- 1 teaspoon salt
- ¼ cup cilantro chopped
- 1 green chili slit lengthwise
- 1 lb chicken thighs boneless, skinless and cut into medium-sized chunks
- 1 tablespoon ginger garlic paste
- ¼ cup yogurt
- 4-5 cardamom pods cracked open
- ½ green bell pepper chopped into small chunks
Instructions
- In a wok or saucepan, add oil.
- Add cumin seeds and cloves and let them crackle and sizzle on medium heat, about 30 seconds
- Next, add onions and fry on high heat for 5 minutes until the onion gets crisp and brown around the edges.
- Next, add chopped tomatoes and continue frying on medium to high heat for 10 minutes. Halfway through add ⅓ cup water to help the tomatoes break down.
- After 10 minutes, tomatoes and onions will begin to resemble gravy. Stir vigorously and press down your spatula to mush up the tomatoes if there are any visible big chunks.
- Next, add spices: coriander powder, turmeric, garam masala, red chilli powder and salt and stir well.*
- Add in cilantro and green chillis and continue to stir
- Next, throw in chicken and stir until spices coat the chicken pieces.
- Add in ginger and garlic paste, and stir.
- Next, add yogurt and stir well into the chicken and continue stirring until chicken is no longer pink, about 5 minutes.
- Next, add cardamom pods and stir.
- Cover with lid and let the chicken cook for 35 minutes on medium heat. Stir every once in a while.
- After 25 minutes of cooking time, remove the lid and add in the chopped bell pepper. The curry should have released its oil. This is key to ensure that the curry is done.
- Cover the pan with a lid and let the curry simmer for the remaining 10 minutes on very low heat.
- Serve hot with fresh naan!
Notes
*If you don't like your bonesless handi too spicy, I recommend adding only ½ teaspoon of red chili powder.
**I use regular spicy red chili powder. Please note that Kashmiri chili is not as spicy and typically used for color. If you use Kashmiri red chili, you may need to add up to 2 teaspoons of it.