Chicken Handi
Chicken Handi
- 300 grams of Chicken
- 2 Onions (thinly sliced)
- 1 Tomato (chopped)
- 3 Green Chillies (sliced)
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
- Salt (to taste)
- 1 tsp. of Turmeric Powder (Pisi Haldi)
- 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
- 1 tsp. of Coriander Powder (Pisa Dhania)
- 100 grams of Cashewnut Paste
- 150 grams of Ginger Paste (Pisi Adrak)
- 150 grams of Garlic Paste (Pisa Lehsan)
- 250 grams of Butter
- 150 grams of Cooking Oil
- Heat oil in a pot or handi until hot. Add onions and fry until they are
golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins.
Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut
paste; stir for a few minutes. - Add red chilli powder, turmeric powder, coriander powder, butter, and
salt to taste. Add some water as required. Cover and cook on low heat until
the chicken is well done. - Garnish with coriander/cilantro leaves and mix.
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