Rahat’s special chicken handi

I tried it today and boy I love it. Can’t wait to show it off to family Got this recipe from Rahat. It’s her special recipe with loads of handy, secret tips to a perfect chicken handi. An insight into the chicken handi specialist’s world and how they do it. With this recipe you can do it too, God be willing!

All you need>>>

Chicken————— 1/2 kg or 500 g boneless or with bone
Onion—————– 2 roughly chopped
Garlic/ginger paste— 2 tbsp
Red chili powder—— 1 tsp
Tomatoes————– skin removed 3 large
Yogurt————— 1 cup + 2 tbsp extra
White cumin———– crushed 1 tsp
Black pepper powder— 1/2 tsp
Coconut powder——– 1 tbsp
Sookhi meethi——— 1 tsp
Green chilies——— 3 – 4
Julian ginger——— 1 tbsp
Cream—————– 1/2 cup
Flour——————– 1 tbsp
Garam masala powder— 1/2 tsp
Oil——————- 3 tbsp

How it’s made>>>

1. Put oil in a large pan.
2. Add roughly chopped onions into it. Cook till they turn slight pink in color.
3. Once done add chicken to it and mix well.
4. Add garlic/ginger paste and red chili powder to it then.
   Stir everything together and add the chopped de-skinned tomatoes and mix well.
5. Cover and cook till the tomatoes are almost dissolved and form a sauce.
6. Now add the 1 cup yogurt, black pepper powder , garam masala powder and crushed white cumin. Cover for further 2 minutes.
7. Then add the dried coconut and cook the chiken for 5 minutes (Bhoono)
8. Once done add kasoori methi, finely chopped green chilies, Julian ginger,cream, extra yogurt and flour to it and stir well.
9. If the sauce is too thick add 1/2 cup milk to it.
10. Lastly add salt.

Assembly>>>

The main trick is in it’s assembly in the handi. If you don’t have  a handi, don’t fret. Just pour this buttery sauce over your chicken sauce and let it sit there. Mix just before serving.

All you need>>>

Butter—————- 2 tbsp
Oil——————- 1 tsp
Garam masala powder— 1/2 tsp

How it’ done>>>

1. Place a handi directly onto your stove on the slowest flame.
2. Let it get hot a bit then add oil and the butter.
3. Once the butter has melted pour all of the chicken sauce in to it.
4. Top it with some ginger and coriander and put a lid on it.
5. Cook for further half a minute on a really slow flame and ready to eat it is

Side dishes>>>

Serve it with a hot naan or tandoori rooti, emm emmm!