Chicken Handi

1. Heat the oil in a large pot or wok big enough to hold all the chicken. Once hot, fry the sliced onions until deep golden brown, then lift them out onto a plate.
2. In the same pot, saute the chopped garlic for a minute, add the tomatoes, and cook until soft, around 5 minutes.
3. Return the fried onions, stir, then add the ginger paste and saute well.
4. Stir in the cumin seeds, half the coriander seeds and the chopped green chillies for a quick mix.
5. Add the turmeric and red chilli powder and saute the spices for a couple of minutes.
6. Add the chicken, season with salt, cover, and cook over medium-low heat until nearly cooked through, about 15 minutes. Keep the heat gentle here; slow cooking is what builds the flavour.
7. When the oil starts to separate from the spices, stir in the beaten yogurt over the lowest heat so it doesn't split, then sprinkle in the rest of the coriander seeds and half the dried fenugreek and mix well.
8. Stir in the cream until combined.
9. Finish with the remaining fenugreek and the garam masala, and serve hot with naan or rotis.

Tips from the ZestyPlate Kitchen

• Take the onions all the way to a deep golden brown. They carry most of the curry's body and sweetness.
• Keep the heat gentle and give it time. The layers of flavour come from slow cooking, not a fast boil.
• Whisk the yogurt smooth and stir it in over the lowest heat so it doesn't split.
• Rub the dried fenugreek between your palms as it goes in. Crushing it wakes up the aroma.