Step 1

Put a pot on the stove at medium flame and add oil and ghee. Add onions and green chilies. Saute till the onions turn golden brown.

Step 2

Add tomatoes and cook for 5 minutes or until the tomatoes soften up enough to start losing its shape

Step 3

Turn off the flame. Remove the tomatoes and blend them in a blender along with yogurt.

Step 4

Add chicken to the pot with left over oil in it. Add garlic ginger paste, salt, and all the spices except dried fenugreek leaves. Saute at medium to high flame for 2 to 3 mins.

Step 5

Add the tomato yogurt mixture back into the pot and cover the lid. Let the chicken cook for about 8 to 10 mins.

Step 6

When the oil starts to seperate at the edges of the gravy, add Kasuri methi (dried fenugreek leaves), and cream along with tomato paste (optional)

Step 7

Cook for another 3 minutes to let the cream cook.

Step 8

Adjust spices and seasoning at this point.

Step 9

Serve the chicken handi in a dish and garnish with 1 tbsp of cream and dried fenugreek leaves.