Madrasi Handi
Servings - 2 - 3
INGREDIENTS
Boneless chicken - 960 grams
Oil - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Oil - 1 tablespoon
Oil - 2 tablespoons
Fennel seeds - 2 teaspoons
Nigella seeds - 2 teaspoons
Mustard seeds - 2 teaspoons
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 165 grams
Green chili - 1 tablespoon
Tomato puree - 300 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Curd - 160 grams
Fresh cream - 40 grams
Dry fenugreek leaves - 1 teaspoon
PREPARATION
- In a mixing bowl, add 960 grams boneless chicken, 1 tablespoon oil, 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.
- Marinate for 2 hours.
- Heat 1 tablespoon oil in a skillet, add the marinated chicken and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Remove it from heat and keep aside.
- Heat 2 tablespoons oil in a heavy skillet, add 2 teaspoons fennel seeds, 2 teaspoons nigella seeds, 2 teaspoons mustard seeds, 1 tablespoon garlic, 1 tablespoon ginger and stir for 1 - 2 minutes.
- Then, add 165 grams onions and fry till translucent or until it turns golden brown in color.
- Now, add 1 tablespoon green chili, 300 grams tomato puree and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Add 1/2 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
- Then, add 160 grams curd, 40 grams fresh cream and mix it well.
- Cook for 5 - 7 minutes on medium heat.
- Now, add the cooked chicken and mix it well.
- Cover it with lid and cook for about 8 - 10 minutes on medium heat.
- Open the lid and give it a nice stir.
- Add 1 teaspoon dry fenugreek leaves and mix it well.
- Cook for another 3 - 5 minutes on medium heat.
- Remove it from heat.
- Serve hot.
