Murgh Handi (spicy Chicken With Tomatoes)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 kg boneless chicken, cubed
• 1 medium onion, chopped
• 2 teaspoons ginger-garlic paste
• 1 1/2 teaspoons cumin seeds, coarsely ground
• 1 teaspoon chili powder
• 2 -3 tomatoes, skinned, deseeded and chopped
• 1 teaspoon dried fenugreek leaves
• 2 green chilies, sliced
• 1 teaspoon black pepper
• 1 teaspoon garam masala powder
• 2 teaspoons desiccated coconut
• 2 tablespoons yogurt
• 1/4 cup cream
• 1 teaspoon plain flour
• 1 inch gingerroot, julienne
• 1/4 cup coriander, chopped

Recipe

• 1 heat karhai/wok over medium-high and add 1/4 cup oil. fry chicken, stirring often for 3 minutes, and then remove to a bowl.
• 2 in the same karhai (adding some oil if necessary), add the onions over medium-high. stir often until coloured, about 2 minutes. lower heat to medium, then add 1-2 tbsp water and mix through. add ginger-garlic and stir for 1 minute. the mixture should be browning.
• 3 add 1 tsp of the coarsely ground cumin seeds and stir for 30 seconds. add chilli powder and stir constantly until combined. add a few tbsp water and stir for 30 seconds, then add the tomatoes. mix through, and then cover over medium for 5 minutes. stir, and then cover further 3 minutes. the tomatoes should be soft.
• 4 add chicken and mix in over high for 1 minute. add the dried fenugreek and stir through. add the sliced green chillies and fry for 1 minute. stir through the black pepper powder, then add the garam masala and cook 1 minute. make sure to stir regularly so the mixture doesn't stick. add the remaining 1/2 tsp of ground cumin seeds, and stir to combine, then reduce heat to medium-low.
• 5 stir through the coconut, and cook for 1 minute. add the yogurt and stir slowly over medium-low for 2 minutes, until well combined. now add the cream, and stir slowly for further 2 minutes. add the flour and mix well, then cover for 5 minutes or until chicken is cooked.
• 6 uncover the dish and increase flame to high. add the ginger and stir through the dish, then add half of the coriander. stir 1-2 minutes over high to dry any excess water. serve, garnished with a dollop of ghee over the top (optional) and the remainding fresh coriander.
• 7 n.b. put the required amount of yogurt and cream in bowls before you start cooking, so it is room-temperature when you have to add it to the chicken; it will blend through the dish easier.