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Chicken Handi (Delhi Clay-Pot Butter Chicken) 🍛

Name: Chicken Handi (Delhi Clay-Pot Butter Chicken)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4 servings
Cuisine: North Indian Mughlai
Ingredients: 600 g chicken on the bone, cut 8 pieces; 1 cup thick yogurt; 1 tbsp ginger-garlic paste; 1 tsp red chili powder; 1/2 tsp turmeric; 2 tbsp oil; 1 onion, sliced; 2 tomatoes, pureed; 2 green chilies, slit; 50 g butter; 1/4 cup heavy cream; 1 tbsp dried fenugreek leaves (kasuri methi), crushed; 1 tsp garam masala; 1/2 tsp cardamom powder; salt; fresh coriander and ginger julienne to finish

Yogurt-marinated chicken finished in a handi clay pot with butter, cream, kasuri methi and a whisper of cardamom — restaurant-rich, home-kitchen-doable.

South Asia North Indian Mughlai ⏱ 50 Min Mittel

Zubereitung

1

Mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric and salt; rest 30 minutes (overnight is better).
2

Heat oil in a heavy pot (or the handi over a diffuser), fry onions golden, add green chilies and tomato puree; cook until oil breaks the surface.
3

Tip in the marinated chicken with its yogurt; seal the pot and cook 5 minutes high, 15 minutes medium covered.
4

Add butter, cream, garam masala and cardamom; crush kasuri methi between palms over the top.
5

Simmer open 5 minutes until glossy and clinging; adjust salt.
6

Finish with coriander, ginger julienne and a swirl of cream. Serve with naan or rice.

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Chicken Handi (Delhi Clay-Pot Butter Chicken) 🍛

Zubereitung

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