Shahi Chicken Handi

Paste

1. 1

   In a pan, add water as required, salt to taste, onions and cashew nuts; boil 4-5 minutes until onions are translucent, then strain.

2. 2

   Add ghee, green cardamom and mace to the strained mixture, blend into a smooth paste and set aside.

Chicken Marination

3. 3

   Combine chicken, salt, degi red chilli powder, turmeric, ginger garlic paste, oil and beaten curd; mix well and let marinate.

Curd Mixture

4. 4

   Whisk together 1½ cups beaten curd, coriander powder and a heaped tbsp ginger garlic paste; set aside.

Tadka

5. 5

   Heat oil, add bhavnagri chillies, green chillies and ginger; sauté 2-3 minutes, then turn off heat and keep aside.

Shahi Chicken Handi

6. 6

   Heat ¼ cup oil in a handi, add bay leaves and sliced onions; cook 4-5 minutes until light brown.

7. 7

   Stir in the prepared paste, curd mixture and salt; cook until oil separates from the masala.

8. 8

   Add marinated chicken, hot water and tender coriander stems; simmer 12-15 minutes until chicken is tender.

9. 9

   Finish with the prepared tadka, bring to a quick boil, then place a steel bowl with coal inside the handi, drizzle ghee over the coal and cover to infuse smoky flavor.

10. 10

    Transfer to a serving dish, garnish with chilli oil and coriander sprig, and serve hot with naan or tandoori roti.