Creamy Tomato Clay Pot Chicken — Chicken Handi
A Punjabi clay-pot style curry of chicken in a deeply caramelised tomato-onion gravy with cream, capsicum, and a kasuri methi finish.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 1.5-inch pieces. Finely chop onions and green chillies. Mince ginger-garlic paste. Puree tomatoes. Cut bell peppers into 0.5-inch squares. Measure all spices, cream, kasuri methi, and garnishes.
Saute
Heat oil and ghee in a heavy saucepan over medium heat. Add onions, cook 8 minutes stirring often until deep golden brown. Add ginger-garlic paste and green chillies, cook 1 minute until raw smell fades.
Bloom
Add tomato puree, tomato paste, kashmiri chilli powder, coriander, cumin, turmeric, and salt. Cook 6 minutes on medium-low, stirring, until oil beads at edges and masala turns deep red.
Sear
Add chicken pieces, sear 3 minutes on medium-high stirring until edges turn opaque and lightly coloured. Pour in 300ml hot water, stir, cover, simmer on low 14 minutes until chicken reaches 165°F internal temperature.
Build
Uncover, add diced bell peppers, cook 2 minutes on medium until peppers soften slightly but stay crisp. Reduce heat to low, stir in cream, simmer 2 minutes until gravy is glossy and clings to chicken.
Finish
Stir in garam masala and crushed kasuri methi off the heat. Cover and rest 2 minutes. Garnish with fresh coriander and julienned ginger, then plate with naan, paratha, or basmati rice, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.