Chicken Handi

Every time I make this it reminds me of home. There’s something about the delicious tomato and fried onion gravy that coats the succulent chicken cubes, all to be scooped up into a fresh piece of naan… Ok, i’m hungry now.

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Here’s what you’ll need to make this:

1/4 cup oil

1 pound boneless chicken cubes

2 tomatoes

1/2 cup yogurt

1 cup fried onions

2 T ginger garlic paste

1 t salt

1/2 t red chilli powder/cayenne pepper

1/4 t haldi/turmeric

1 t sookha dhania/crushed coriander seeds

Achari masala *

1/2 t methre/mustard seeds

1/2 t kalongi/nigella seeds/black seeds

1 t saunf/fennel seeds

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Achari Masala Trio.

In a pan heat the oil. Puree the tomatoes, yogurt and fried onions in a blender or chopper. Add to the oil and sauté for a couple minutes. Once the puree starts frying add the salt, turmeric, cayenne and coriander seeds. Add the ginger garlic paste. Sauté for 4-5 minutes, till the oil starts to separate from the tomato puree. Then add the chicken cubes, mix and cover and cook over a medium low heat for about 8-10 minutes. Take the lid off and cook uncovered for a couple minutes and it’s done! At this point you can add the achari masalas. It’s so simple yet so divine, and better than any chicken handi you order at a restaurant, full of oil and tons of spice to cover up the not so fresh flavour!

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Serve this with raita and fresh naan and you will be the happiest person in the world, as I am when I make it literally once a week, and many times on snapchat!! (famarana)

 

 

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