Boneless chicken handi

Name: Boneless chicken handi
Total time: 3600 s
Yield: 4 persons
Cuisine: Pakistani
Ingredients: 1-5 -2 lbs boneless chicken thighs, cut in medium-sized chunks; 1/3 cup oil; 1 tsp cumin seeds; 5-6 whole cloves; 1 medium onion, finely chopped; 4-5 small tomatoes, chopped; 1/3 cup water; 1 tsp coriander powder; 1/4 tsp turmeric; 1/2 garam masala; 1 tsp red chilli powder (Kashmiri red chilli); 1 tsp salt; 1 tbsp ginger garlic paste; 1/4 cup plain yogurt, whole milk

Anamta Azeem @anamta4004

#cookwithhuma
Allow me to bless your kitchen with my recipe. You’ll definitely end up impressing your friends and family with this delicious authentic recipe! It’s so simple to make and tastes completely authentic!

Anamta Azeem @anamta4004

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Ingredients

1 hour and 15 m

4 persons

1-5-2 lbs boneless chicken thighs, cut in medium-sized chunks
1/3 cupoil
1 tspcumin seeds
5-6whole cloves
1medium onion, finely chopped
4-5small tomatoes, chopped
1/3 cupwater
1 tspcoriander powder
1/4 tspturmeric
1/2garam masala
1 tspred chilli powder (Kashmiri red chilli)
1 tspsalt
1 tbspginger garlic paste
1/4 cupplain yogurt, whole milk

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Steps

1 hour and 15 m

1

In a wok or saucepan, add oil. Add cumin seeds and cloves and let them crackle and sizzle on medium heat, about 30 seconds
2

Next, add onions and fry on high heat for 5 minutes until the onion gets crisp and brown around the edges.
3

Next, add chopped tomatoes and continue frying on medium to high heat for 10 minutes. Halfway through add ⅓ cup water to help the tomatoes break down.
4

After 10 minutes, tomatoes and onions will begin to resemble gravy. Stir vigorously and press down your spatula to mush up the tomatoes if there are any visible big chunks.
5

Next, add spices: coriander Powder, turmeric, garam masala, red chilli powder and salt and stir well.
6

Next, throw in chicken and stir until spices coat the chicken pieces.
Add in ginger and garlic paste, and stir.
7

Next, add yogurt and stir well into the chicken and continue stirring until chicken is no longer pink, about 5 minutes.
8

Cover with lid and let the chicken cook for 35 minutes on medium heat. Stir every once in a while.
9

After 25 minutes of cooking time, the curry should have released it's oil. This is key to ensure that the curry is done.
10

Cover the pan with a lid and let the curry simmer for the remaining 10 minutes on very low heat. Serve hot with fresh naan!