- Difficulty Level: Easy / Quick Main Course
- Prep Time: 10 Minutes
- Cooking Time: 15 Minutes
- Servings: 3 People
🛒 Ingredients (Azaa)
🍗 Boneless Chicken
- Quantity: 400g (cut into small cubes)
🥛 Yogurt (Dahi)
- Quantity: ½ Cup (whisked)
🥛 Dairy Cream
- Quantity: 4 Tablespoons
🧄🫚 Ginger-Garlic Paste
- Quantity: 1 Teaspoon
🌿 Cumin Seeds (Zeera)
- Quantity: 1.5 Teaspoons (roasted & crushed)
⚫ Black Pepper Powder
- Quantity: 1 Teaspoon
🧂 Salt (Namak)
- Quantity: 1 Teaspoon
🛢️ Oil
- Quantity: 3 Tablespoons
👩🍳 Step-by-Step Instructions
Step 1: Sear Chicken
Heat 3 tablespoons Oil in a pan. Add 1 teaspoon Ginger-Garlic paste and cook for 30 seconds. Add boneless chicken cubes and fry on high heat until they turn completely white.
Step 2: Add Cumin Flavor
Add 1 teaspoon Salt and 1.5 teaspoons roasted crushed Cumin Seeds. Stir well for 1 minute to release the roasted cumin fragrance into the oils.
Step 3: Cook in Yogurt Moisture
Turn heat to low. Pour in ½ cup whisked Yogurt. Mix well, cover with a lid, and let it simmer for 7 minutes. The chicken will cook completely in the yogurt’s natural juices.
Step 4: Blend in Cream
Uncover the pan and turn heat to medium to dry out any extra water. Add 1 teaspoon Black Pepper Powder and pour in 4 tablespoons Dairy Cream. Stir gently on low heat for 1 minute.
Step 5: Finish
Let it simmer on low heat for just 1 more minute until the gravy turns smooth, rich, and glossy. Serve with hot garlic naan!
💡 Pro Tip For Your App Users
Tip: Always dry-roast your cumin seeds on an empty pan for 30 seconds before crushing them. This small trick gives the handi its signature commercial aroma!
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