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Ingredients for Chicken Masala Handi:

( Tsp- Teaspoon; Tablespoon- Tablespoon )

Boneless Chicken -500 gms (cut into 2 inch pieces).

For Marination:.
– Turmeric powder -1/ 2 tsp.
– Salt- 1 tsp.
– Lemon juice-1.5 tsp.

Veggies:.
– Onions great sliced – 2 medium onions (150 gms).
– Tomatoes fine sliced- 4 small (250 gms ).
– Garlic chopped – 2 tsp.
– Ginger sliced- 2 tsp.
– Green chillies sliced- 2 nos.

Spice Powders:.
– Turmeric powder-1/ 4 tsp.
– Kashmiri Chilli Powder- 2 tsp.
– Coriander powder-2.5 tsp.
– Garam Masala powder -1 tsp.
– Crushed black pepper- 1/2 tsp.
– Kasoori Methi (unroasted) -2 tsp.
– Kasoori methi, dry roasted & crushed into a powder -1 tsp.

Other Components:.
– Oil – 4 tbsp.
– Butter-1 tsp.
– Fresh cream -3 tbsp.

For garnish:.
– Coriander leaves, sliced – 3 tablespoon.
– Ginger julienned- 1 tbsp.
– Green chillies sliced – 2.

Preparation:.

– Cut the boneless chicken thighs into 2" pieces.
– Marinade the chicken pieces with salt, turmeric and lemon juice and set aside for 60 mins.
– Fine slice the onions, peel and slice the ginger and garlic.
– Slice red tomatoes and green chillies.
– Julienne the ginger, slice the green chillies and great slice the coriander delegates be used as garnish.
– Later, dry roast 1 tsp of kasuri methi and then crush into powder.

Process:.

– Heat oil and butter in a pan and add the sliced onions. Give a mix and after that add 1/2 tsp of salt. Fry on medium heat for 6-7 mins till light brown in colour.
– Now add the great chopped ginger, garlic and green chillies.
– Give a mix and then fry on medium heat for 2 mins.
– Now include all the spice powders provide a mix and add a splash of water (about 4 tbsp water). Mix and fry on low heat for around 2-3 mins.
– Now include the great chopped tomatoes, mix and cook on medium heat for around 6-7 mins till soft.
– Now add the marinated chicken and offer a mix. Include 2 tsp of unroasted kasuri methi and fry on high heat for around 2-3 minutes till colour modifications.
– Continue to sear on medium heat for 3-4 minutes till little fried and oil separates.
– Now include around 200 ml.
– water, provide a mix and cover & cook on low heat for around 15 minutes till chicken is tender.
– Include fresh cream, and a teaspoon of dry roasted and crushed kasuri methi. Likewise include julienned ginger and sliced green chillies.
– Add 50 ml water, mix and simmer on low heat for around 2-3 mins till oil separates.
– Finally, garnish with ginger julienned, sliced green chillies and sliced coriander leaves.
– Mix, simmer for a minute and serve hot.

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