Spicy Chicken Aloo Handi

1In a bowl, mix 1/2 cup yogurt (1 cup) with red chili powder (½ teaspoon), turmeric powder (1 teaspoon), and salt to prepare the marinade.

2Add chicken (1 kg) pieces to the marinade. Ensure each piece is well coated. Marinate for at least 2 hours, preferably overnight in the refrigerator.

3In a large handi or pot, heat oil (2 tablespoons) over medium flame. Add cumin seeds (2 teaspoons) and let them sizzle.

4Preparing the base Add sliced onions (3 large) and minced garlic (10 cloves) to the oil (2 tablespoons). Fry until golden brown.

5Stir in the pureed tomatoes (5), green chillis, (4) and the remaining spices (turmeric powder (1 teaspoon), coriander powder (2 teaspoons), red chili powder (1 teaspoon), garam masala (1 teaspoon)). Cook until oil (2 tablespoons) separates from the tomatoes (5).

6Add the marinated chicken (1 kg) to the pot. Cook on high heat until the chicken (1 kg) changes color.

7Lower the heat, cover, and allow the chicken (1 kg) to cook for about 10 minutes.

8Add quartered potatoes (4 medium) and mix well. Cover and cook until the potatoes (4 medium) are tender.

9Pour in the milk (1 cup) and beaten yogurt (½ cup). Mix well to incorporate. If the sauce is too thick, add a little water to reach the desired consistency.

10Cover and simmer on low heat for about 20-25 minutes, or until the chicken (1 kg) and potatoes (4 medium) are fully cooked.

11Add boiled eggs (4) and lemon (1) juice to the pot. Gently mix to ensure the eggs (4) are heated through.

12Garnish with chopped cilantro (1 bunch) before serving.