Chicken Handi

This recipe was modified by me according to a few variations I heard or saw somewhere on the net years ago.... It' easy to put together and with adjustment to the chilies you use is kid and adults favorite!! My "no spicy food eating" son liked his plate last time I made this :), this is proof to me this dish is delicious!!!

Ingredients:

1 big whole chicken or 4 big chicken breasts.
2 Tablespoon ginger-garlic paste
4 tomatoes
2 onions
10 small green chilies or 4-5 if they are longer or thicker
2 tablespoons red chili powder
2 tablespoon cumin seeds
1 teaspoon Chinese salt ( optional)
6 Tablespoon yogurt
3 Tablespoons dry methi (fenugreek leaves)
1/2 cup cream
1  Tablespoon ground black paper
1 table spoon Garam masala
oil for cooking


Directions:

Wash and cut the whole chicken or chicken pieces ( from a chicken breast)
Heat 4-5 table spoons oil and add the ginger-garlic paste, fry for about 2-3 mins and add the chicken to it. Cook together on a low heat for additional 10 mins. (he bigger the pan the easier is to cook evenly all chicken pieces.)
Meanwhile wash and grind together onions, tomatoes and green chilies to a paste, use around 1/2 cup water to make it easier to blend all ingredients.
Transfer the chicken with its juice to a dish/container or anything you have handy and keep aside.
In the same pot add 4-5 spoons oil and cumin seeds. Wait for a few mins until the cumin seeds release a smell and add carefully the onions -tomatoes- chill paste. Mix well and let it cook until the oil is separating from the paste ( 15-20 mins or so). Now add the chicken with its stock, red chili powder and Chinese salt if you are using. Cook on a low heat for a while (aprox 15 mins) and keep the grave thin. Beat the yogurt before adding to the gravy to prevent curdling and mix in the fenugreek leaves (methi). Pour this to the chicken and mix well. Cook on a low heat until the chicken is ready. Add salt, black pepper  cream, garam masala. Give it a boil and its ready to serve.
Serve with rice or any Indian roti.
**************************************************************************
TIPS: if you are using chicken breast pieces the chicken will cook faster than the bone chicken. In that case cook the chicken in the beginning for 6-7 mins just until it changes its color.
This dish will come spicy with the mentioned ingredients!!! If you want it mild reduce the green chilies to a half or just use 2 of them :).
Top the dish with chopped coriander leaves before serving.
Enjoy!