Chicken Handi

Method

1. 1Heat oil in a heavy-bottomed handi or pot, brown onions deep brown — 12 minutes, no shortcut.
2. 2Add ginger-garlic, cook till raw smell goes, then tomato puree with all dry spices and salt.
3. 3Cook 10 minutes till oil separates and the mix looks like a thick paste.
4. 4Beat yogurt with a spoon of water, lower heat, and stir in slowly so it doesn't break.
5. 5Add chicken and a cup of water, cover with a tight lid and slow-gently bubble 25 minutes.
6. 6Finish with ghee, kasuri methi, garam masala and slit chillies — serve straight from the handi.