Boneless Chicken Handi

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Serve this yummy boneless chicken handi with hot garlic naan and a kachumber salad on the side.
  • PREP TIME: 10 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 4 persons
Boneless Chicken Handi

INGREDIENTS

  • 2-3 tablespoon oil
  • 1 onions, thinly sliced
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon cumin powder (dhaniya powder)
  • 1 teaspoon red chilli powder
  • 1 teaspoon salt (adjust to taste)
  • 2-3 large tomatoes (peeled & chopped)
  • 500 grams chicken, boneless and cubed
  • 1 teaspoon dry fenugreek leaves (kasuri methi)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon garam masala
  • 2 teaspoon coconut (dessicated)
  • 1/4th cup yogurt
  • 1/4 cup cream
  • 2 teaspoon ginger (julienne)
  • 2-3 tablespoon fresh coriander (chopped)
  • 2-3 teaspoon ghee
  • 1-2 green chillies, sliced

DIRECTIONS

  • 1. Heat oil in a frying pan on medium heat. Add onions and fry till golden brown.
  • 2. Add ginger/garlic paste and cook for about a minute till the raw flavor is removed.
  • 3. Add spices (cumin powder, red chilli powder and salt) along with tomatoes & 2-3 tablespoon water. Cook for 1-2 minutes on medium heat then cover with lid and cook for about 5-10 minutes till tomatoes soften.
  • 4. Once tomatoes are softened, add chicken and cook on high heat for 2-3 minutes till color changes.
  • 5. Add fenugreek leaves, green chillies, black pepper, garam masala, and coconut. Saute / Bhoonafy for about 5 minutes.
  • 6. Add yoghurt and cream and cook for 3-4 minutes till chicken is tender.
  • 7. Add ginger and coriander on top.
  • 8. Heat ghee in a separate pan and then top the chicken with it for additional flavor.
  • 9. Garnish with fresh coriander and serve.

Notes:

Desi Appetite
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