Step 1

Heat ghee/oil in a handi(clay pot)/kadhai/thick bottomed pan on medium heat. Then add the onions and fry till it turns lovely golden brown.

Step 2

Then add in the ginger garlic paste and fry for a mins or until the raw smell disappears.

Step 3

Now toss in the chopped tomatoes, chillies and continue frying until the tomatoes are soft and mushy.

Step 4

Now add the dry masalas that is the chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2 mins.

Step 5

Toss in the chicken pieces and mix everything well with the masala.

Step 6

Continue frying for 3-4 mins stirring frequently. The chicken slowly starts releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat, stirring intermittently. (If you are using boneless the cook time will be less, arnd 8- 10 mins)

Step 7

When the chicken is almost cooked reduce the heat to low.

Step 8

Add in the whisked yogurt, nut paste, sugar, kasuri methi(dried fenugreek leaves) and the rest of the coriander seeds and mix everything well.

Step 9

Add garam masala powder and give a good stir. Check the seasoning add salt sugar if required. Cook for another 8-10 minutes, stirring frequently.

Step 10

When you see oil seeping out from the gravy, turn off the gas. The Chicken handi is ready.

Step 11

Sprinkle some coriander leaves and serve it hot with rice or roti.  or naan.