Heat oil in a kadai. Add ginger garlic and sliced onions.
Saute for a minute or two on low to medium high heat. Add chicken along with the rest of the spices. Saute it on a high heat for 2 to 3 minutes.
Now add finely chopped tomatoes and the fenugreek leaves. Cover and simmer on low heat for the next 20 minutes. Do not add water. Keep stirring a bit in between to ensure proper cooking.
Add capsicum cubes just 5 minutes prior to switching off the flame to retain it's crunchy texture. Adjust salt according to taste at this stage and switch off the flame after done. Garnish with coriander and serve hot with naans.
An absolutely gorgeous looking chicken handi with fenugreek leaves. This is my twist to the handi chicken varieties and this tastes way too delish and is surely a comfort food by all means. Try this with butter naans that are homemade for that perfect soul satisfying meal with your loved ones. Easily done with simple pantry ingredients, nothing can be this simpler. Happy Cooking !!!!!!!!!!!!
