Chicken Handi

Name: Chicken Handi
Total time: 2400 s
Yield: 5 servings
Cuisine: Pakistani
Ingredients: 500 grams boneless chicken breasts ; Cut into small cubes; 1/2 cup Vegetable oil; 1 cup Onions ; Chop finely; 2 cup Tomatoes ; Chop finely; 1 teaspoon Ginger paste; 1 teaspoon Garlic paste; 1/4 cup Fresh Youghart; 1/4 cup Heavy cream; 1 teaspoon Cumin Seeds ; Coarsely crush in mortar; 1 teaspoon Red Chili Powder; 1 teaspoon Dried Fenugreek leaves ; Common name: Qasoori Methi; 1/2 teaspoon Ground black pepper; 1/2 teaspoon Garam Masala Powder; 1 teaspoon Salt; 2 teaspoon Grated Coconut; 1 tablespoon Plain Flour; 3 each Green Chili ; Cut lengthwise. For garnish; 1/4 cup Fresh Coriander leaves ; Finely Chopped. For Garnish; 1/4 cup Ginger ; Julian cut. For Garnish

Sadaf Salman @cook_16462707

#wearetogether

Sadaf Salman @cook_16462707

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Ingredients

40 mins

5 servings

500 gramsboneless chicken breasts ; Cut into small cubes
1/2 cupVegetable oil
1 cupOnions ; Chop finely
2 cupTomatoes ; Chop finely
1 teaspoonGinger paste
1 teaspoon Garlic paste
1/4 cupFresh Youghart
1/4 cupHeavy cream
1 teaspoonCumin Seeds ; Coarsely crush in mortar
1 teaspoonRed Chili Powder
1 teaspoonDried Fenugreek leaves ; Common name: Qasoori Methi
1/2 teaspoonGround black pepper
1/2 teaspoonGaram Masala Powder
1 teaspoonSalt
2 teaspoon Grated Coconut
1 tablespoonPlain Flour
3each Green Chili ; Cut lengthwise. For garnish
1/4 cupFresh Coriander leaves ; Finely Chopped. For Garnish
1/4 cupGinger ; Julian cut. For Garnish

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Steps

40 mins

1

Fry chicken cubes in oil on high flame so they retain their shape. Once tender take them out in a plate.
* Put chopped onion in the same oil and fry until golden.
2

Now add Ginger and Garlic paste and stir for a couple of minutes.
* Now add cumin seeds, tomatoes and a little water and cover the pot. Let it cook on low flame. Your masala is ready when tomato is well cooked and leaves oil (you can see oil separated from masala).
3

Now add chicken and keep your flame medium for the rest of the procedure.
* One by one add all the dry spices (salt, red chili powder etc.) and keep on stirring for two minutes in between
4

Add yoghurt and cream and after 2 minutes sprinkle plain flour and mix.
* Turn flame low now and cook for only 2-3 minutes more.
* Dish out into serving dish, garnish with fresh coriander leaves, green chilies, andJulienne cut ginger.
5

Serve with hot Naan/Roti/Chapati