Mughlai Chicken Handi with green beans

Ingredients for 3 servings:

• 500 g chicken
• 500 g runner beans
• 1 tsp salt
• ¾ tsp black pepper
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 piece(s) ginger
• 5 tbsp tomatoes, pureed
• 100 g yogurt
• 3 tbsp cashew butter
• 3 tbsp oil
• 2 tbsp fenugreek leaves, dried
• ½ tsp turmeric
• 1 ½ tsp chili (Kashmiri chili)
• 2 tsp coriander powder
• ½ tsp cumin powder
• ¾ tsp garam masala
• 1 handful of coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Indian dish, creamy, mildly aromatic, extremely tasty

Cut the chicken (you can use skinless breast or thigh) into bite-sized cubes and mix well in a bowl with salt and pepper, then set aside. Place all the spices in a small bowl and mix together. Peel and puree the onion or chop very finely. Peel and finely grate the ginger and garlic. Trim the beans, cut them into bite-sized pieces, and cook them in salted water until they still have a slight bite. Drain, rinse with cold water, and set aside. Heat the fat (oil or ghee) in a high pan, fry the pureed onion until the puree starts to take on a light color, then add the garlic and ginger and fry briefly. Now add the chicken and sear on all sides, stirring. Add the spice mixture to the chicken and sear everything again, stirring, until the chicken and spices begin to brown slightly and the fat begins to render. Deglaze the meat with the passata, yogurt, and water. Add the cashew butter, mix well, and simmer covered over medium heat for about 15 minutes. Stir occasionally and add a little water if necessary. The sauce should be creamy but not too thick. Five minutes before the end of the cooking time, stir in the cooked beans, fenugreek leaves, and fresh coriander. Season with salt to taste. Serve with basmati rice and fresh naan or chapati bread.