Chicken Handi Recipes

Ingredients :

800 g chicken thighs, boneless

1 g saffron (kesar)

75 ml oil

30 g garlic, chopped

90 g onions, sliced

1" stick cinnamon (daalchini)

10 cloves (laung)

4 green cardamoms (choti elaichi)

20 g ginger paste

20 g garlic paste

salt to taste

yellow chili powder

2 cups chicken stock

1. Cut the chicken into small pieces.
2. Soak saffron in a spoonful of water for 10 minutes.
3. Crush and keep aside.
4. Heat the oil in a saucepan and add chopped garlic.
5. Sauté till brown.
6. Add the onions and sauté till light brown.
7. Add cinnamon, cloves and cardamoms and sauté till the onions turn golden brown.
8. Add the ginger and garlic pastes, chicken, salt and yellow chili powder.
9. Stir for 3-4 minutes.
10. Add chicken stock and bring to boil.
11. Cover and simmer till chicken is tender.
12. Remove from fire.
13. Take out the chicken pieces from the gravy.
14. Strain the gravy into another pot through a soup strainer.
15. Cook the gravy till it is reduced to a sauce like consistency.
16. Add the chicken pieces and cook for a minute.
17. Stir in the prepared saffron, remove from heat and serve hot, accompanied by an Indian bread of your choice.

Serves 4 - 6

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