chicken handi ( murg handi)

First chicken marination= chicken pieces,1 teaspoon salt,1/2 teaspoon turmeric powder,lemon juice,red chilli powder 1 tabelspoon and mix well.We will keep chicken in this marination for 15 mintutes.

We will dry roast whole spices.In a pan, add bay leaf,cinnamon stick,peppercorns,black cardamom,green cardamom,cumin seeds,and cloves. Dry roast lightly. as the spices release aroma,switch off the heat and grind in into fine powder.

lets prepare for second marination= Add roasted and grounded spice mix,coriander powder,and curd,mix well.keep the chicken in the marination for an 30 minutes in refrigerator.

Take marinated chicken out from refrigerator.

Heat oil in a pan and add sliced onions,fry until onions become brown in color

When onions become brown,add ginger garlic paste and fry for a minute.Add chopped coriander leaves and marinated chicken.Roast chicken medium heat.

After 5 minutes of roasting add tomato puree and salt to taste amd mix well.Cover and cook the chicken on reduced heat.

After 10 minutes, stir the chicken. We have not added any water in this preparation.Chicken gets cooked in its own juices,and moisture fome card and tomato puree.Cover and cook for low heat.

Chicken gets cooked in total 20 minutes.If you require thick consistency,then cook uncovered for 3/4 minutes, Add roasted dried fenugreek leaves ( kasturi methi) powder and mix.

Switch off the heat and now we will prepare for a tadka.

Heat 1 tbsp oil and add 1/2 cumin seeds.Pour tadka on chicken.add some chopped coriander leaves.

Mean while check the salt.

Chicken handi is ready to be served.

Chicken handi can be relished with laccha paratha,naan,phulka or steamed rice.