Chicken handi by Chef Shireen anwer

Chicken handi
Chicken handi:


Ingredients
Chicken boneless 750 gm cut into cubes
Ingredients Onion mixture
Onion sliced 250gm
Water 4 cups
Garlic crushed 1 tbsp
Green cardamom 3
Salt 1 tsp
Chili powder ½ tsp
Turmeric ¼ tsp
White pepper ½ tsp

Ingredients column 2
Oil ½ cup
Garlic crushed 1 tbsp
White cumin whole 1 tsp
Tomatoes 2 blended
Yogurt 2 tbsp
Salt 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
White pepper ¼ tsp
Roasted cumin crushed ½ tsp
All spice ½ tsp
Zarda color ¼ tsp
Chili sauce 2 tbsp
Soya sauce 1 tbsp
Wooster sauce 1 tbsp
Fresh cream ¼ cup

Ingredients column 3
Almonds 10 grinded
Coconut 1 tbsp leveled
All spice ½ tsp
Green chilies chopped 3
Coriander leaves chopped 2 tbsp
Spring onion finely chopped 2 tbsp



Method for onion mixture
In a pan add Onion sliced 250gm, Water 4 cups, Garlic crushed 1 tbsp, Green cardamom 3, Salt 1 tsp, Chili powder ½ tsp, Turmeric ¼ tsp, White pepper ½ tsp cook for 20 minutes then add to it ¼ cup ghee and blend mixture mix with ¼ cup yogurt, 3 blended tomatoes, and ½ tsp roasted and crushed cumin, keep aside.
In wok heat ½ cup oil add crushed garlic with whole white cumin fry till light golden, add in it 2 blended tomatoes, yogurt whipped, salt, chili powder, crushed red pepper, white pepper, cumin powder, all spice, zarda color, fry mixture well till oil comes on top, add boneless chicken cubes with chili sauce, soya sauce, Wooster sauce, keep frying for 10 minutes, lastly add ¼ cup cream and remove. In a hand heat 2 ounce butter add above blended onion mixture cook for 10 minutes also add in cooked chicken mixture, mix well then add almonds grinded, desiccated coconut, all spice, chopped green chilies, coriander leaves, spring onion, mix all well cover handi and put on dum for 10 minutes, serve with nan.

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