Chicken Handi

To make the stock, boil 1/2 kg chicken bones in pot with 6-8 cups of water until only two cups of stoke remain.

To avoid heek,add one small whole peeled onion and 2-4 black pepper corns when it comes to a boil.

In a earthenware pot,boil one onion and 1 teaspoon of garlic in the stock.

When tender remove from the heat and add 1/4 cup Cooking Oil.

Grind  in a food processor and keep aside.

In the same pot, heat the remaining Cooking Oil on medium heat for 3-5 minutes.

Blend Yogurt with almonds and coconut to make a smooth paste and add it to the pot with 1 teaspoons of garlic.

Stir well for 3-4 minutes.Add tomatoes, salt, red chillies,turmeric cumin and garam masala and stir well until oil separates.

Add chicken and cook on medium heat for 10-15 minutes.

In a frying pan,melt butter or margarine and add the ground onion mixture.

Stir well until the mixture dries completely and add to the chicken pot.

Mix well and cook the chicken for another 10-15 minutes.

Garnish and cook on low heat for 5 minutes.

Serve hot in handi with paratha or naan.