Different from the regular chicken handi, this zeera chicken handi is made using green chili, lots of bhuna zeera (roasted cumin) and of course yoghurt and cream to make a rich gravy. Best had with paratha or buttery naan.
How to make roasted cumin seeds (or bhuna zeera):
Place cumin seeds on a tawa / frying pan. Dry roast on low - medium heat for 2 minutes, making sure to move the pan around so the cumin seeds don’t burn. Take off the heat and place in a spice grinder and ground into a coarse powder. Pour the roasted and ground cumin seeds into an air-tight bottle and it will last for a couple of months in the spice cabinet.