Cooked - Makhamali Chicken Handi

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Home Pricing Community My Recipes

Makhamali Chicken Handi

1.0

Boneless chicken cut into small cubes - 450 gms

Ginger garlic paste - 1 tablespoon

Onion paste - 1 cup (1 large or 2 medium onions grinded with 2 tablespoons of water)

Tomatoes purée - 1 cup

Tomato paste - 4 tablespoons

Cashews paste - ½ cup (made with 10-12 cashews with 2-3 tablespoons of water)

Yogurt - 4 tablespoons

Salt - according to taste

Kashmiri red chilies powder - 1 teaspoon

Turmeric powder - 1 teaspoon

All spices powder or garam masala - 1 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cream - ½ cup

Butter - ¼ cup (or oil)

Green chilies - as desired for garnish

Coriander - chopped, as desired for garnish

Sesame seeds - 2 tablespoons (for royal masala)

Almonds - 8-10 (for royal masala)

Coconut powder - 2 tablespoons (for royal masala)

Dry roast sesame seeds, almonds, and coconut powder for 3 minutes, then grind to make royal masala powder
In a wok add butter or oil and then add onion paste and chicken cubes and cook on high flame for 5 minutes until the color of the chicken changes
Add ginger garlic paste, spices, and onion paste and sauté for 5 minutes
Add tomato purée and tomato paste and sauté for another 5 minutes
Add yogurt and cashews paste and cook on low flame for 10-12 minutes until oil comes up, stirring every few minutes to prevent burning
Add cream and cook on very low flame for 3 minutes
Add the freshly ground royal handi powder
Garnish with chopped coriander and green chilies and serve with naan or roti

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 12 weeks ago

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