Featuring a luxurious blend of spices and tender chicken, the Chicken Boneless Handi recipe is a marvel of traditional cuisine. This dish, famous for its aromatic gravy and rich flavor, is a staple in South Asian culinary art, often gracing the tables during special events. As a profound admirer of historical and cultural gastronomy, it is my pleasure to guide you through the preparation of Chicken Boneless Handi. Relish the tender chicken pieces simmered in a creamy sauce, a recipe that is destined to be a family favorite.
Ingredients
- Chicken boneless (چکن بون لیس) – ½ kg
- Plain yogurt (دہی) – 1 cup
- Tomatoes, chopped (ٹماٹر) – 3 medium
- Onion, finely sliced (پیاز) – 1 large
- Ginger garlic paste (ادرک لہسن کا پیسٹ) – 2 tsp
- Green chilies, chopped (ہری مرچ) – 3-4
- Cooking oil (کوکنگ آئل) – ½ cup
- Fresh cream (تازہ کریم) – 4 tbsp
- Salt (نمک) – to taste
- Red chili powder (لال مرچ پاؤڈر) – 1 tsp
- Turmeric powder (ہلدی پاؤڈر) – ½ tsp
- Coriander powder (دھنیہ پاؤڈر) – 1 tsp
- Garam masala powder (گرم مصالحہ پاؤڈر) – ½ tsp
- Cumin seeds (زیرہ) – 1 tsp
- Fresh cilantro, chopped (تازہ دھنیا) – for garnishing
- Butter (مکھن) – 2 tbsp
- Ginger, julienned (ادرک) – for garnishing
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Time Required
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Method of Cooking
1. Heat oil in a handi or pan; add cumin seeds and sliced onion. Fry the onions until golden brown (آئل گرم کریں، زیرہ اور پیاز شامل کریں اور سنہرا ہونے تک بھونیں).
2. Stir in the ginger garlic paste and sauté for a few seconds (ادرک لہسن کا پیسٹ شامل کر کے چند سیکنڈ بھونیں).
3. Add the chicken and cook until it changes color (چکن شامل کریں اور رنگ بدلنے تک پکائیں).
4. Mix in the tomatoes, salt, red chili powder, turmeric powder, and coriander powder (ٹماٹر، نمک، لال مرچ پاؤڈر، ہلدی پاؤڈر، اور دھنیہ پاؤڈر ملا کر پکائیں).
5. Cook until tomatoes are soft and oil separates from the gravy (ٹماٹر نرم ہونے اور گریوی سے تیل علیحدہ ہونے تک پکائیں).
6. Add yogurt, green chilies, and half a cup of water and bring it to a boil (دہی، ہری مرچ، اور آدھا کپ پانی شامل کر کے ابال لیں).
7. Reduce the heat and simmer until the chicken is tender and the gravy is thick (حرارت کم کریں اور چکن نرم اور گریوی گاڑھی ہونے تک پکائیں).
8. Add garam masala powder, butter, and fresh cream. Mix well (گرم مصالحہ پاؤڈر، مکھن، اور کریم شامل کر کے اچھی طرح مکس کریں).
9. Garnish with cilantro and julienned ginger. Serve with naan or rice (دھنیا اور ادرک سے سجا کر نان یا چاول کے ساتھ پیش کریں).
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