Chicken Handi
Who would have thought a bit
of this and a bit of that would result is something so finger-lickin’ good. The
base recipe belongs to Michelle Taylor. This isn’t the authentic recipe for
‘Chicken Handi’ but Michelle being Michelle, actually named it, ‘Throw everything
in the bloody Handi Chicken’ :-) hence I have named it Chicken Handi. I have
tweaked the quantity of certain ingredients to my liking but the base recipe
belongs to Michelle.
Michelle, thanks ever, ever
so much for sharing this recipe <3
Ingredients:
1 kilo boneless, skinless
chicken breasts, cut into thick strips
5 potatoes, peeled and cut
into 1” rounds
4 cups onions, chopped very
fine
4 medium tomatoes, cut into
half and grate, discard skin
2 green chilies, finely
chopped
2 tablespoons ginger-garlic
paste
4 tablespoons or 50-60 grams
cashew nuts, ground to a paste
4 teaspoons cumin powder/jeera
powder
4 teaspoons coriander
powder/dhania powder
3-4 teaspoons red Kashmiri
chili powder
½ teaspoon turmeric powder/haldi
1 teaspoon garam masala
powder
1½ teaspoon dry fenugreek
leaves/kasoori methi, lightly roasted and crushed
1 cup fresh cream
Oil, enough to cover the
bottom of the vessel (don’t be stingy coz it’s a richly flavored recipe)
Salt, to taste
Method:
- Heat oil in a large thick bottomed vessel. Add
the onions and fry till golden brown.
- Lower the heat and add the green chilies,
ginger-garlic paste and fry for a minute till fragrant.
- Add the coriander powder, cumin powder, chili
powder, turmeric powder, garam masala powder, salt and sauté well.
- Add the tomatoes and cashew paste and cook till
oil separates and the tomatoes are devoid of the raw smell.
- Add half a cup of water and cook the gravy some
more till semi-dry and appears almost ‘paste-like’.
- Add the chicken and potatoes. Stir well so as to
‘bhuno’/sauté the chicken and potatoes a wee bit.
- Add water to cover the chicken and potatoes.
Cover and cook till done.
- Check seasoning (salt).
- Just before serving add the crushed kasoori
methi and pour the fresh cream and give the vessel a gentle whirl, tilting
it around so that the cream mixes in or if give it a gentle mix with a
spoon.
- Simmer on very gentle heat for two minutes.
- Serve with plain rice, pea/jeera pulao or bread naan.
Chef Notes:
- It’s such an easy-peasy recipe that there really
isn’t much to write as ‘chef note’s’ but I will say, as I always do, that
you can adjust the red chili powder, cumin powder and coriander powder
depending on your tolerance of spice level.
- You may share the direct blog-link of the recipe/s but
do NOT publish my recipes and my photographs on any blog-site or website
without my explicit consent or attempt to pass off my recipe/s as your
own. You will be held accountable for plagiarism.
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