Chicken makhani handi

Name: Chicken makhani handi (With coconut milk and fenugreek)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 3 tbsp sunflower or corn oil; 1 tsp each of coriander (cilantro) and cumin seeds; 3 tbsp sunflower or corn oil; 250 g/9 oz skinless, boneless chicken breast or thigh, cut into 2.5cm/1-inch pieces; 250 g/9 oz skinless, boneless chicken breast or thigh, cut into 2.5cm/1-inch pieces; 1 tsp each of grated ginger and crushed garlic; 2 tomatoes, roughly chopped; 1 large red onion, finely chopped; 1 tsp each of grated ginger and crushed garlic; 1 tsp each of coriander (cilantro) and cumin seeds; 1 tsp each of coriander (cilantro) and cumin seeds; 1 tbsp coconut milk powder or coconut cream; 50 g/1¾ oz/scant ¼ cup Greek yogurt; 1 tsp dried methi (fenugreek) leaves; ½ tsp freshly ground black pepper; 1 tsp red chilli powder; 1 tsp sea salt; 1 tsp ground garam masala; 250 g/9 oz skinless, boneless chicken breast or thigh, cut into 2.5cm/1-inch pieces; 1 tbsp ginger, peeled and cut into julienne; 2 green chillies, finely chopped; handful of coriander (cilantro) leaves; 1 tbsp double (heavy) cream; 1 tbsp coconut milk powder or coconut cream

With coconut milk and fenugreek

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Pottery stalls selling earthenware line many pavements in Pakistan. Unglazed terracotta pots are great for making firni (ground rice pudding) as the rice takes on some of the raw earthy essence of the pot it’s cooked in. This dish is made in a ‘handi’ – a small clay cooking pot that’s often better known as ‘balti’, and said to have its roots in Baltistan, in north Pakistan. If you don’t have a handi or a balti dish (or an open fire!), make this in a wok on

Ingredients

Asia
Pakistan
Main course
Summer
Gluten-free

Ingredients

Method