Every time I make this it reminds me of home. There’s something about the delicious tomato and fried onion gravy that coats the succulent chicken cubes, all to be scooped up into a fresh piece of naan… Ok, i’m hungry now.
Here’s what you’ll need to make this:
3-4 Tbsp oil
1 pound boneless chicken cubes
2 Tbsp yogurt
1/2 cup fried onions
2 Tbsp ginger garlic paste
1 tsp salt
1/2 tsp red chilli powder/cayenne pepper
1/4 tsp haldi/turmeric
1 tsp ground sookha dhania/crushed coriander seeds
1/2 tsp ground cumin seeds
Achari masala *
1/2 tsp methre/fenugreek seeds
1/2 tsp kalongi/nigella seeds/black seeds
1 tsp saunf/fennel seeds
In a pan heat the oil. Puree the tomatoes, yogurt and fried onions in a blender or chopper. Add to the oil and sauté for a couple minutes. Once the puree starts frying add the salt, turmeric, cayenne and coriander seeds and cumin. Add the ginger garlic paste. Sauté for 4-5 minutes, till the oil starts to separate from the tomato puree. Then add the chicken cubes, mix and cover and cook over a medium low heat for about 8-10 minutes. Take the lid off and cook uncovered for a couple minutes and it’s done! At this point you can add the achari masalas. It’s so simple yet so divine, and better than any chicken handi you order at a restaurant, full of oil and tons of spice to cover up the not so fresh flavour!
Serve this with raita and fresh naan and you will be the happiest person in the world, as I am when I make it literally once a week.