CHICKEN HANDI MAKHNI

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5 chicken thigh fillets (cut into bit size pieces)
2 tbsp oil
1 yellow onion
4 cloves of garlic + 1 inch ginger root --->(combine to make paste)
2 round tomatoes
1 jalapeno pepper (big)
2/3 tsp salt (or to taste)
3/2 tsp zafarani garam masala
1/2 tsp dhaniya (corriander) powder
1/3 tsp black pepper
2/3 tsp white cumin powder
2 tbsp heavy whipping cream
3 tbsp plain yogurt
fresh cilantro for garnishing


Directions:
1. Heat oil on medium heat. Cut onions (think slices) perpendicular to the fibre. Fry onions until golden/slightly white. Add salt while frying onions. Please do not over cook, dark brown to black onions have no nutrition value. Tip: I try to fry my onions on medium to low heat. It takes time, but onions turn out crisp and golden with no "burned taste."

2. Add ginger garlic paste to onion. Fry, until the paste turns slightly golden. Now increase heat, add chicken. stir continuously as it fries. Chicken will start to turn golden in a  minute or so.

3. When chicken has good golden color, add tomatoes, cut into small cubes. Add zafrani garam masala, black pepper, corriander powder, cumin powder and cut jalapeno pepper. Stir. Now cover. Reduce heat to medium low. Let it cook for 10 minutes.

4. Remove the lid. Smell..... Ahh!! you will see plenty of water let it dry ny removing the lid. Increase the heat, but stir occasionally. If curry is sticking to the bottom of the pan, reduce heat.

5. When tomatoes have cooked, the curry will leave oil. You will see oil coming out. At this point add heavy cream and yogurt.

6. Yogurt will leave water. Cook until water dries and oil separates. Add chopped cilantro.

7. Garnish with cilantro and ginger. Serve hot. Tastes best when served with hot naan bread.
 Naan bread is available in all major grocery stores in the bakery/ bread section.


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