On medium high heat fry onions with oil in saucepan until golden brown then add ginger/garlic paste, mix well for 1 minute.
Add cumin powder, red chilli powder, salt, 2-3 tbsp water, tomatoes and then cover with lid for 5 minutes until everything softens.
Add chicken mix well on high speed for 2-3 minutes then add fenugreek leaves, green chillies, black pepper, garam masala, and coconut.
While mixing add yogurt, cream and flour.
Add ginger and coriander mixing well.
In a ‘handi’ heat 1-2 tsp ghee and instantly add the chicken mixture.
Garnish with chopped coriander and serve immediately.
Pleasebe judicious and courteous in selecting your words.
Even with limited access to Indian spices here in Costa Rica, this dish was superb. My husband asks for it over Butter Chicken or Green Coconut Chicken Curry. I had to grind fenugreek seeds since I had no leaves (actually I was lucky to even find the seeds here). Also, I did not have fresh coriander so I used ground. All was combined and cooked on the stovetop to rave reviews. Thank you for a recipe we will revisit often!
Thanks 4 tasty chiken handingAmazing
Amazing and simple, though I would fry the spices for a few minutes in step 2 before adding the water and tomatoes. I'd also cook the tomatoes a bit longer till the oil separates.
nice and so sweet
its chef rahat s recipe
its yummmmmmmmmmmmmmmmmmmmmmmmmmmmmy n sooooooooooooooo easyyyyyyyyyyyyyyyyyy.
its yummmm!! n pretty easy
i tried this recipe awsome
i like it
hi, just need a little information on instruction number 6. it says put the chicken mix into the ghee which weve already put in at the begining. why does the chicken need to be mixed into more ghee.? thankyou x
Add ginger and corriander after the yougurt, cream and flour or after the chicken is well cooked. You need clarify that clearly.
You mean before serving heat the ghee in a handi? or immediately after chicken is cooked. Again you need to clarify this.
Thank you for the recipe.
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