Sunday, September 27, 2020

Restaurant Style Chicken Handi | Chicken Handi Recipe

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Restaurant Style Chicken Handi

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Ingredients
  

  • Boneless Chicken cut into cubes- 500 gms
  • Ginger Garlic paste- 2 tsp
  • Salt- 1 tsp
  • Onions fine chopped- 1 big (100 gms)
  • Tomatoes chopped- 4 small (200 gms)
  • Green Chillies cut into big pieces – 3 nos
  • Ginger julienned- 1 tbsp
  • Coriander chopped for garnish- 3 tbsp

Other Ingredients:

  • Cumin seeds- 3/4 tsp
  • Turmeric Powder- 1/4 tsp
  • Red Chilli Powder- 1 tsp
  • Coriander Powder- 1 tsp
  • Garam Masala Powder- 1/2 tsp
  • Crushed Black Pepper- 1/4 tsp
  • Dry Fenugreek Leaves dry roasted & powdered- 1 tsp
  • Whisked Curd or Yogurt- 2 tbsp
  • Fresh Cream- 4 tbsp
  • Oil- 4 tbsp

Instructions
 

Preparation:

  • Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
  • Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
  • Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.

Process:

  • Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
  • Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
  • Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
  • Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
  • Continue to cook for around 3 mins on medium to low heat till oil separates.
  • Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
  • Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
  • Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
  • Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
  • Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
  • Give a mix and simmer for 2-3 mins till oil separates.
  • Garnish with chopped coriander.
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