Restaurant Style Chicken Handi

Ingredients

• 500 gram chicken breast boneless, bite-sized pieces
• 1 onions medium-sized
• 1 tbsp ginger garlic paste
• 2 Tbsp clarified butter (ghee)
• 3 tablespoon yogurt
• 1-2 tablespoon cream
• 1 tablespoon coriander powder
• 1 tsp red chilli powder
• 1⁄2 tsp turmeric powder
• 1 tsp cumin powder
• 1⁄2 tsp black pepper powder
• 1/4 tsp garam masala
• salt according to taste
• 1 tbsp dry fenugreek leaves
• 2 tomatoes puréed
• 3 Thai green chillies slit
• 1/4 cup cilantro
• 1 tbsp Julian ginger
• 1 lemon juice and lemon wedges

Instructions

1. 1

   --- Method ---

2. 2

   Heat the oil in a wok and add ginger garlic paste and finely chopped onion. pureed onions and the ginger-garlic paste.

3. 3

   When the onion becomes translucent add chicken and cook on high heat until chicken changes color.

4. 4

   Now add tomato purée and all the powdered spices and salt. Mix everything well and cook for 10 minutes on medium heat. After 10 minutes, the oil will separate and the masala will become shiny.

5. 5

   Add yogurt prepared earlier, and slit green chillies. Fry for 5 minutes on high heat. When the gravy is thick. Add cream and mix well and cook for 5 minutes on low heat with the lid on.

6. 6

   Remove the lid and sprinkle some dry fenugreek leaves after rubbing them between your palms. Cook for 2 minutes.

7. 7

   Garnish it with cilantro, green chili, Julian ginger and lemon juice and lemon wedges.

8. 8

   Serve hot with naan or parathas