Saturday, July 2, 2011

Boneless Chicken Handi

Here's another tasty chicken recipe that turned out well.
1/2 kg chicken pieces, cut into cubes
1 medium onion, chopped
2 tsp ginger garlic paste
1 + 1/2 tsp coarsely crushed cumin
1 tsp red chili pdr
2-3 chopped tomatoes
salt & oil
1 tsp crushed kasuri methi/dried fenugreek leaves
2 chopped green chillies
1/2 tsp black pepper
1 tsp garam masala
2 tsp dessicated coconut
1 cup yogurt
1 tsp AP flour
2 tbsp julienned ginger
1-2 tsp ghee (optional)

Heat oil in karahi. Fry chicken pieces until just white. Remove and set aside. Add onion and fry a little  until translucent. Add ginger-garlic paste and cooked 1-2 mins. Now add coarsely crushed cumin and red chili pdr. Saute 1 min and then add a little water. Add chopped tomatoes and salt to taste. Cover and cook until tomatoes are soft. Uncover and add chicken and mis thoroughly so the chicken is coated with the tomato-spice mixture. Add crushed kasuri methi, chopped green chili, black pepper, garam masala and remaining 1/2 tsp cumin. Also add dessicated coconut and yogurt. Keep cooking until chicken is thoroughly cooked. Add 1 tsp AP flour to thicken gravy if needed.

Serve garnished with julienned ginger, cilantro and a sprinkling of ghee if using. This dish is best enjoyed iwth hot rotis or, even better, naans.

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