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Murgh Handi

Ingredients:
 
Oil 2-3 tbsp
Chicken (boneless) 500 grams
Ginger/Garlic Paste 2 tsp
Tomatoes (skinned & chopped) 2-3
Onions (thinly sliced) 1
Plain Flour 1 tsp
Cream 1/4 cup
Yogurt 1/4 cup
Ginger (julienne) 2 tsp
Coriander (chopped) 2-3 tbsp
Salt as required
Dry fenugreek leaves 1 tsp
Coconut (dessicated) 2 tsp
Ghee 2-3 tsp
Red Chilli Powder 1 tsp
Cumin Powder 1 tsp
Green Chillies (chopped) 1-2
Black Pepper (ground) 1/4 tsp
Garam Masala 1 tsp
Water as required
Ghee 1-2 tsp
 
Method:
 
On medium high heat fry onions with oil in saucepan until golden brown then add ginger/garlic paste, mix well for 1 minute.Add cumin powder, red chilli powder, salt, 2-3 tbsp water, tomatoes and then cover with lid for 5 minutes until everything softens.Add chicken mix well on high speed for 2-3 minutes then add fenugreek leaves, green chillies, black pepper, garam masala, and coconut.While mixing add yogurt, cream and flour.Add ginger and coriander mixing well.In a ‘handi’ heat 1-2 tsp ghee and instantly add the chicken mixture.Garnish with chopped coriander and serve immediately.