Spicy Chicken Aloo Handi

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

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

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

Preparing the base Add sliced onions and minced garlic to the oil. Fry until golden brown.

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

6.Add the marinated chicken to the pot. Cook on high heat until the chicken changes color.

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

8.Add quartered potatoes and mix well. Cover and cook until the potatoes are tender.

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

10.Cover and simmer on low heat for about 20-25 minutes, or until the chicken and potatoes are fully cooked.

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

12.Garnish with chopped cilantro before serving.