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| Chicken Handi Recipe |
INGREDIENTS
Boneless Chicken cut into solid shapes 500 gms
Ginger Garlic glue 2 tsp
Salt-1 tsp
Onions fine hacked 1 major (100 gms)
Tomatoes hacked 4 little (200 gms)
Green Chillies cut into large parts - 3 nos
Ginger julienned-1 tbsp
Coriander cleaved for decorate 3 tbsp
Different Fixings:
Cumin seeds-3/4 tsp
Turmeric Powder-1/4 tsp
Red Bean stew Powder-1 tsp
Coriander Powder-1 tsp
Garam Masala Powder-1/2 tsp
Squashed Dark Pepper-1/4 tsp
Dry Fenugreek Leaves dry cooked and powdered-1 tsp
Whisked Curd or Yogurt-2 tbsp
New Cream-4 tbsp
Oil-4 tbsp
Guidelines
Readiness:
Clean and wash the chicken filets and wipe off. Cut into one inch solid shapes.
Hack the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into little pieces.
Dry dish and powder the Kasuri Methi (Dry Fenugreek leaves), put away.
Process:
Heat 2 tbsp oil in a level container and add the ginger garlic glue. Broil on low intensity for 1 moment and add the chicken shapes alongside 1 tsp salt. Blend and broil on high to medium intensity for 3-4 mins. Take it out and save.
Heat 2 tbsp oil in similar container and add the cleaved onions. Broil on medium intensity for 5-6 mins till light brown.
Add the hacked tomatoes and 1/4 tsp salt and cook on medium intensity for 3-4 mins till delicate.
Presently add the Turmeric, Red Bean stew and Coriander powders, blend and add a sprinkle of water.
Keep on cooking for around 3 mins on medium to low intensity till oil isolates.
Add the seared chicken shapes and broil on medium intensity for 5 mins till water evaporates and oil isolates.
Presently switch off intensity and add the whisked curd/yogurt. Blend well and cook on low intensity for 2 mins till oil isolates.
Add 50 ml water, blend well and cook covered on low intensity for 10 mins till the chicken is delicate and oil isolates.
Presently add the squashed dark pepper, garam masala powder and broiled and powdered Kasuri Methi. Blend well and cook for another 2-3 mins.
Presently add the green stew pieces and ginger juliennes, give a blend and afterward add the new cream. You can add not many tablespoons water whenever required.
Give a blend and stew for 2-3 mins till oil isolates.
Embellish with slashed coriander.
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