Chicken Boneless Handi - Loved ones warmth and closeness can be obtained in uncomplicated approaches. A single of them is cooking and serving meals for the family. As a housewife, naturally you don't want to miss a meal collectively ideal? Cuisine also can be the important to a happy household, many really feel homesick since their cooking has been identified elsewhere.
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Chicken Boneless Handi is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Chicken Boneless Handi is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook chicken boneless handi using 17 ingredients and 3 steps. Here is how you cook that.
Composition needed to cook Chicken Boneless Handi:
- Boneless chicken cubes 1/2 kg
- Tomatoe 2 puree
- 2 medium onion smooth paste
- Garlic Cloves 5 & 1/2 inch ginger make a smooth paste
- 3 Tbsp Red chilli powder
- 1/2 tsp Turmeric
- 1 tsp Dry Roasted cumin powder
- 1 Tbsp Coriander powder
- 1 tsp Dry kasuri methi
- 1 Tbsp Salt
- 1/2 cup Yougart (Dahi)
- 2 Green chilli chopped
- Sliced ginger
- Coriander leaves some
- 1/2 tsp Garam Masala
- Milk pack fresh cream 1/2 packet
- 1/2 cup Ghee
Instructions to make Chicken Boneless Handi:
- Take a Handi or a Pan heat 1/2 cup ghee add onion paste fry until golden in colour then add ginger garlic paste cook on high flame until cooked nicely.
- Then add all spices except garam masala, add kasuri methi add little water at a time and fry until cooked then add tomatoe puree mix nd cook for 1 mint until Masala ready.
- Now add chicken cubes nd fry until colour changed. Then add Yougart mix nicely add 1/2 cup water cover nd cook until chicken tender completely. After cook then add 1/2 packet of fresh cream mix nicely, add green chillis, ginger, coriander leaves, garam masala mix it cover & give dum for 2 to 3 minutes on low flame. Chicken Boneless Handi is ready serve hot.
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