Gluten-Free Pakistani Chicken Handi

Ingredients:

1.5 pounds boneless chicken, cut into cubes
1 cup gluten-free plain yogurt
2 tablespoons gluten-free cooking oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to your spice preference)
Salt, to taste
Fresh cilantro leaves for garnish (optional)

Instructions:

Heat the gluten-free cooking oil in a deep skillet or handi (a traditional Pakistani cooking vessel) over medium-high heat.

Add the finely chopped onions and sauté until they turn translucent and start to brown.

Stir in the minced garlic and minced ginger. Sauté for another minute until fragrant.

Add the boneless chicken cubes to the skillet. Cook, stirring occasionally, until the chicken starts to brown.

Sprinkle the ground cumin, ground coriander, turmeric powder, and red chili powder over the chicken. Mix well to coat the chicken evenly with the spices.

Add the finely chopped tomatoes to the skillet. Cook, stirring, until the tomatoes soften and the mixture becomes slightly thickened.

Reduce the heat to low and cover the skillet. Let the chicken simmer in the tomato sauce for about 15-20 minutes, or until it's cooked through and tender.

Remove the skillet from heat and allow it to cool slightly.

Stir in the gluten-free plain yogurt and mix well to incorporate it into the sauce. Return the skillet to low heat and gently heat through, being careful not to let the yogurt curdle.

Taste the Chicken Handi and adjust the salt and spice level to your preference.

Garnish with fresh cilantro leaves if desired.

Serve your gluten-free Chicken Handi hot with rice or gluten-free naan bread. Enjoy this flavorful Pakistani dish!