Chicken Lal Masala Handi

Ingredients

• Chicken (bone-in pieces)750g–1kg

• Onions4 large, sliced

• Tomatoes3 large, chopped

• Ginger-garlic paste3.5 tbsp

• Kashmiri red chili powder4 tbsp

• Regular red chili powder1.5–2 tsp

• Turmeric powder1 tsp

• Coriander powder2.5 tbsp

• Cumin powder1.5 tbsp

• Garam masala2 tsp

• Oil or ghee5-6 tbsp

• Bay leaves2

• Cinnamon stick2 inch

• Cloves5

• Cardamom pods4

• Curry leaves15-20

• Saltto taste

• Wateras needed

• Fresh coriander leaves3 tbsp, chopped

• Lemon juice1 tbsp

Method

1. 01

   Marinate chicken with turmeric, salt, and a little ginger-garlic paste for 20–30 minutes.

2. 02

   In a handi, temper spices and curry leaves. Brown onions, cook tomatoes and ginger-garlic until oil separates, then add the red chili powders with coriander and cumin.

3. 03

   Add chicken, sear, simmer until tender, and reduce to a thick red handi gravy. Finish with garam masala and lemon.

4. 04

   Garnish with coriander. Serve with bhakari or rice; at Hind Bhuvan Lal comes with tambada and pandhra rassa.