Chicken Boneless Handi


Another very famous Pakistani restaurant menu item, now popular in Pakistani home cooking as well. Perfect blend of spices added in boneless chicken curry ……. yum……

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 boneless chicken thigh fillets
  • 2 boneless chicken breast fillets
  • ½ cup oil
  • 2 onions, sliced
  • 1 ½ cups yogurt
  • 7 – 8 green chillies (5 sliced)
  • ½ cup chopped fresh coriander
  • Salt to taste
  • ½ tspn chicken salt (optional)
  •  1 tbspn red chilli flakes
  • ½ tspn turmeric
  • 1 tspn coriander powder
  • ½ tspn garam masala
  • ½ tspn chaat masala
  • 1 tbspn grated fresh ginger
  • 1 tspn crushed fresh garlic
  • 1 tspn kasoori methi/ fried fenugreek leaves
  • 2 tbspns julienne ginger

Procedure:

-Cut fillets into medium sized (smaller than bite size) chunks.

-Heat oil in a pan and fry sliced onion until they become translucent. Add ginger, half of the green chillies, chaat masala and garlic and fry for 1 minute on medium heat or until onion gets golden brown.

-Add chicken and salt and cook until the chicken gets white in colour. Now add all the spices and mix well. Cook for 5 minutes on medium – high heat.

-Add yogurt and cover the pan. Let it cook for 15 minutes on low – medium heat. Add garam masala and fenugreek leaves and let it simmer until the oil starts to separate.

-Dish out and garnish with fresh coriander, left over green chillies and ginger juliennes.

-Serve hot with tandoori roti & fresh salad.

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