Chicken handi

• 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:

• 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.