Boneless Chicken Handi translates to chicken in a clay pot. Traditionally this curry is made in a terracotta pot which imparts its unique flavor to this dish. Chicken Handi is milder than other South Asian curries but still rich in flavor. The chicken is cooked in a creamy base of yogurt and cream. In most Pakistani restaurants, boneless chicken is used for this Handi, but you can also use bone-in chicken.

Ingredients:

• 500 g boneless chicken cut into cubes
• ½ cup oil
• 1 teaspoon ginger garlic paste
• 2 medium tomatoes halved
• 1 tablespoon tomato paste
• 1 teaspoon chili flakes
• ½ teaspoon red chili powder
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ teaspoon white pepper
• ½ teaspoon black pepper
• ¼ cup yogurt
• ¼ cup cooking cream
• 1 teaspoon dried fenugreek leaves

Method:

• Heat oil and add the chicken on high flame along with ginger garlic paste.
• Fry till the chicken changes color, then add the halved tomatoes. Lower the heat to medium-low, cover the pan and let the tomatoes steam until you are able to pull off their skin.
• Then add all the dry spices: chili flakes, red chili powder, white pepper, black pepper, salt, cumin powder, and coriander powder. Also, add tomato paste and mix.
• On high heat, let cook till the oil starts to come on top.
• Stir in the yogurt and keep the heat high, waiting for the oil to come on top once again.
• Then finally add the cooking cream and dried fenugreek.
• Cover the pot and let simmer for 5 mins on low heat.
• Add to your serving dish and drizzle some extra cream on top. Garnish with sliced ginger, green chilies, and fresh coriander. Enjoy with naan!