Sunday, August 16, 2009

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 (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 Lasan)
250 grams of Butter
150 grams of Oil

1) Heat oil in a pot or handi. Fry the onions until they are golden brown. Add in the chicken pieces and stir for 3-4 mins.

2) To this add: the ginger paSTE, garlic paste, tomato, green chilLies, cashewnut paste and stir for a while.

3) Add the red chilli powder, turmeric powder, coriander powder, coriander/cilantro leaves, butter and salt to taste. Add some water as required. Cover and cook on a slow fire until the chicken is well done.

4) Garnish with coriander/cilantro leaves.

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