Chicken Handi - Cellu

Recipe by Cellu
















Ingredients:
1 kg boneless chicken thighs
5-6 green cardamoms 
6 cloves 
2-3 cinnamon pieces 
2 tbsp white pepper powder 
1 1/2 tbsp coriander powder 
1 1/2 tbsp cumin powder 
1 1/2 tbsp garam masala powder 
3 tbsp ginger garlic paste
1 cup yogurt (whisked with some water)
1 cup fresh cream 
1 lemon - juice (or 1 finely diced tomato)
oil as needed
5 tbsp butter 
4 tbsp kasuri methi/dried fenugreek leaves (powdered)

For marination:
2 tbsp salt 
2 tbsp white pepper powder 
2 tbsp herbs of your choice 

To make an onion-cashew paste:
2-4 onions (chopped)
15 cashew nuts 
7-8 green chillies 
2 tbsp poppy seeds or sesame seeds 
15-20 black peppercorns 

Steps:
  1. Clean and cut the chicken into smaller pieces like cubes.
  2. Marinate the chicken pieces with salt, white pepper powder, some salt and herbs of your choice. Mix and set aside for marinating at least 30 minutes, preferably 2-3 hours.
  3. Almost cook the chicken pieces with minimum amount of water and save the stock, if any.

  4. For the Yogurt mix, whisk plain yogurt adding some water and set aside for use later.

    For the Onion/Cashew Paste:
  5. Chop onions roughly, and keep ready green chillies, cashew nuts, peppercorns and poppy or sesame seeds ready.
  6. Now heat little oil in a pan and add the onions, fry on medium heat till the onions are translucent and then add the cashews, peppercorns and green chillies, sauté and then finally on slow fire, fry sesame or poppy seeds for 2-3 minutes.
  7. Switch off the flame, and set it aside to cool.
  8. Once cooled, add these into a blender and first coarse grind.
  9. Add some water and blend it into a smooth paste.
For the dish
  1. Heat oil in a handi or kadai and add the cardamom, cloves and cinnamon. 
  2. Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2-3 minutes.
  3. Now add the onion-cashew paste and fry on medium heat for 5 minutes till the color starts changing.
  4. Add the chicken pieces and mix well. Cook on high heat for 4-5 minutes till the chicken pieces turn light brown.
  5. Now add white pepper powder, coriander powder, cumin powder and garam masala. Give it a mix and fry on medium heat for 3-4 minutes.
  6. Lower the heat and add the yogurt-water mix. Cook on simmer for around 3 minutes, and keep mixing till oil separates.
  7. Add almost cooked chicken pieces. Cook covered on low heat till the chicken pieces are tender, while stirring in between, if needed.
  8. Add the fresh cream. Give a mix and add some water. Cook covered on low heat for another 5 minutes till oil separates.
  9. Add butter, lemon juice and some Kasuri Methi. Check for salt, mix well and simmer on low heat for 2 minutes.
  10. Add a final garnish of some more crushed Kasuri Methi. Serve with ghee rice or naan.
  11. ENJOY!