Chicken Handi

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• 1 medium onion, yellow
• 3 whole garlic cloves
• 1 can (14.5 oz) canned crushed tomatoes
• ½ cup plain yogurt
• ¼ cup heavy cream
• 1 teaspoon garam masala
• 1 to taste salt and pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. 1

   Pat the chicken dry with paper towels, then cut each piece into 2-inch chunks using a sharp knife, cutting straight down through the flesh.

2. 2

   Cut the onion in half lengthwise from root to tip, then place each half cut-side down and slice crosswise into thin half-moons about 1/4 inch thick.

3. 3

   Mince the garlic cloves until pieces are smaller than a grain of rice—about pencil-tip-dot size.

4. 4

   Heat the oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the chicken chunks and cook without moving for 3 minutes until the bottom turns golden brown, then stir and cook for another 2 minutes until browned on all sides.

6. 6

   Push the chicken to the side of the skillet, add the onion to the empty space, and stir constantly for 2 minutes until the onion becomes translucent.

7. 7

   Add the minced garlic to the onion and stir for 30 seconds until the mixture smells strongly fragrant.

8. 8

   Sprinkle the garam masala over the chicken and vegetables, stir everything together for 15 seconds to distribute the spice evenly.

9. 9

   Pour the crushed tomatoes into the skillet, stirring to combine with the chicken and onion, scraping up any browned bits stuck to the bottom of the pan.

10. 10

    Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring once every 2 minutes, until the sauce thickens slightly and the chicken is cooked through.

11. 11

    Remove the skillet from the heat, then stir in the yogurt and cream until fully combined with no white streaks visible.

12. 12

    Taste the handi, then stir in salt and pepper a pinch at a time until it tastes savory and balanced to you.

13. 13

    Divide the chicken and sauce between two bowls, then scatter the fresh cilantro over the top of each bowl.

Tools you’ll need

• large skillet (12-inch diameter)
• cutting board
• sharp knife
• wooden spoon
• paper towels
• measuring spoons
• measuring cups
• two serving bowls

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