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Dish name- “CHICKEN HANDI”

PREP TIME:30 mins
COOK TIME:45 mins
TOTAL TIME:1 hr 15 mins
▶1.25 kg chicken cleaned and cut into medium pieces
▶3tbsp cashews
▶1/2 cup hot water
▶1 onion finely chopped
▶1 tomato finely chopped
▶2tsp ginger garlic paste
▶2tbsp coriander leaves
▶2tbsp chopped mint leaves
▶3tbsp mustard oil(engine oil)
▶3tbsp curd/yogurt
▶1tsp red chili powder
▶1/4tsp turmeric powder
▶1/2tsp garam masala
▶3/4tsp coriander powder
▶salt to taste)
▶2 cloves
▶1/2 inch cinnamon
▶2 green cardamoms

Soak cashews in half a cup of hot water for 30 minutes and grind them to a fine paste. Mix yogurt and set this paste aside.Heat mustard oil in a handi. Add spices – cinnamon, green cardamom, and cloves. Lightly fry the spices till it emanates a good aroma.
Add finely chopped onions and fry till golden brown in color.
Now add the ginger-garlic paste, cook till raw smell vanishes from it. Then add in the chopped coriander and mint leaves. Stir and saute for a minute.
Next, add the chicken and saute the chicken till it is lightly brown in colour.than add in turmeric powder, red chili powder, salt, and coriander powder. Give it a stir.Mix in the finely chopped tomatoes. and cook till the tomatoes soften & oil leaving the sides of the pan.
Next, add the ground cashew paste and yogurt.Keep stirring till oil starts leaving the sides of the masala.Now add the slit green chilies and garam masala, stir again and let the gravy begin to simmer and oil starts floating on top. Takes about 10to15 minutes on a low to medium flame.Garnish with chopped coriander or mint leaves and serve chicken handi with naan, rice, tandoori roti..

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