You can make the recipe [HERE](https://dobbernationloves.com/food-drink/chicken-handi-curry-recipe/). **Ingredients** • 1/4 cup Butter or Ghee • 1 Large Red Onion minced • 1 tbsp Garlic minced • 1 tbsp Ginger minced • 1 tsp Cumin Seeds • 4 Roma Tomatoes diced • 4 Green Chilies sliced • 1 tsp Ground Turmeric • 1 tsp Red Chili Powder • 1 tsp Ground Coriander • 800 g Boneless Skinless Chicken Thighs sliced • 1/2 cup Water • 1 cup Greek Yogurt • 1/4 cup Whipping Cream • 1 tsp Fenugreek • 1 tsp Garam Masala • Bunch Cilantro finely chopped • 2 inches Ginger peeled, julienned **Instructions**
1. Heat the butter/ghee in a large saucepan over medium high heat. Once hot add the onions and fry for 10 minutes, or until golden brown and crispy. Stir in the garlic, ginger, cumin seeds and fry for 30 seconds, then add the tomatoes and green chilies and stir to combine. 2. Stir in the ground spices and mix to combine. Toss in the chicken thighs and stir for 3-4 minutes to brown the meat in the sauce mixture. Add the water, cover the pan and simmer for 15 minutes over medium heat until the chicken is cooked through and stock has thickened. 3. Stir in the yogurt and continue to simmer then add the cream. Sprinkle with fenugreek followed by the garam masala. Season with salt and serve garnished with cilantro and julienned ginger.
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/chicken-handi-curry-recipe/).
**Ingredients**
• 1/4 cup Butter or Ghee
• 1 Large Red Onion minced
• 1 tbsp Garlic minced
• 1 tbsp Ginger minced
• 1 tsp Cumin Seeds
• 4 Roma Tomatoes diced
• 4 Green Chilies sliced
• 1 tsp Ground Turmeric
• 1 tsp Red Chili Powder
• 1 tsp Ground Coriander
• 800 g Boneless Skinless Chicken Thighs sliced
• 1/2 cup Water
• 1 cup Greek Yogurt
• 1/4 cup Whipping Cream
• 1 tsp Fenugreek
• 1 tsp Garam Masala
• Bunch Cilantro finely chopped
• 2 inches Ginger peeled, julienned
**Instructions**
1. Heat the butter/ghee in a large saucepan over medium high heat. Once hot add the onions and fry for 10 minutes, or until golden brown and crispy. Stir in the garlic, ginger, cumin seeds and fry for 30 seconds, then add the tomatoes and green chilies and stir to combine.
2. Stir in the ground spices and mix to combine. Toss in the chicken thighs and stir for 3-4 minutes to brown the meat in the sauce mixture. Add the water, cover the pan and simmer for 15 minutes over medium heat until the chicken is cooked through and stock has thickened.
3. Stir in the yogurt and continue to simmer then add the cream. Sprinkle with fenugreek followed by the garam masala. Season with salt and serve garnished with cilantro and julienned ginger.
Sounds delicious!