Pakistani girls are more than cute, they are usually great cooks too. Here is a Pakistani recipe many girls know how to cook, and here is the secret to a chicken dish made in a 'handi'.

A handi is an ceramic, earthenware, pot Pakistani cooks use for slow-cooking. Dishes cooked in a handi are full of a wonderful earthy flavour. This Pakistani recipe uses an ancient recipe for chicken handi, but for the modern cook is made in an everyday karhai (or wok).

SERVES 4 -6 persons

Ingredients

• 1/2 kg boneless chicken, cut in cubes
• 1 medium onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 1 1/2 teaspoons cumin seeds, ground
• 1 teaspoon chili powder
• 2-3 tomatoes, take out seeds and skin
• 1 teaspoon dried fenugreek leaves
• 2 green chilies, sliced fine
• 1 teaspoon black pepper
• 1 teaspoon garam masala powder
• 2 teaspoons dry coconut
• 2 tablespoons of yogurt
• 1/4 cup of cream
• 1 teaspoon plain flour
• 1 inch gingerroot, julienne
• 1/4 cup coriander, finely chopped

Directions

1. 1 Heat your karhai/wok over a medium-high burner and add 1/4 cup oil. Fry the chicken, stir it often for 3 minutes, and remove and pour in a bowl.
2. 2 Using the same karhai (add some oil if required ), add the onions over medium-high heat. Stir frequently until coloured, for about 2 minutes. Lower your heat to medium, and then add 1-2 tbsp water and mix. Add ginger-garlic and stir for one minute. At this point the mixture should be browning.
3. 3 Add 1 tsp of the coarse ground cumin seeds and stir for thirty seconds. Add chilli powder and stir without stopping until it is combined. Add a few tbsp of water and stir for thirty seconds, then add in your tomatoes. Mix completely, and then cover with a lid and turn to medium for 5 minutes. Stir, then cover further 3 minutes. At this point the tomatoes should be soft.
4. 4 Add in your chicken and mix over high for 1 minute. Add in your dried fenugreek and stir completely. Add in your green chillies and then fry for 1 minute. Stir well and add the black pepper powder, then the garam masala and cook one minute. Make sure to stir often so the mixture doesn't get sticky. Add in the remaining 1/2 tsp of ground cumin seeds, and stir to mix, then reduce heat to medium-low.
5. 5 Stir well and add the coconut, and then cook for 1 minute. Now add the yogurt and stir it slowly over medium-low for two minutes, until it is well combined. Now add your cream, and again stir slowly for a further 2 minutes. Add your flour and mix well, then cover for five minutes or until chicken is fully cooked.
6. 6 Uncover the dish and turn the flame to high. Add your ginger and stir well, then add only half of the coriander. Stir this for 1-2 minutes over high heat to dry any excess moisture. Now serve, garnished with a dollop of ghee over the top, but this is optional, and the remaining fresh coriander.
7. 7 Note: Put the required amount of yogurt and cream in bowls before you start all this cooking, in order for it to be room-temperature when you need to add it to the chicken; it will blend better.