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Title: Chicken Handi
Categories: Chicken, Indian
Yield: 4 Servings
500 g Chicken; cut into bitesize
- pieces, bones are better
- like with chicken karahi
1 c Tomatoes (approximate);
- chopped
2 md Onions (1 lg); chopped
2 cl Garlic; minced
1 Ginger piece (1"); minced
1/2 c Yoghurt
1/2 c Cream
2 ts Coriander powder
1 ts Turmeric powder
1 ts Salt
1 1/2 tb Oil
2 ts Garam masala
2 Green chilies; up to 4,
- to taste, chopped
Fry onions in oil until golden.
Add ginger and garlic paste; keep frying until they are brown as well
(may only need a few seconds).
Add coriander, turmeric, salt, and garam masala (may need to add a
bit of to keep from burning).
Add chicken pieces and fry for 15 to 30 seconds while constantly
stirring.
Add yoghurt, chopped tomatoes, and green chilies.
Simmer on low heat for about 30 minutes, don't cover with a lid or
there will be too much sauce.
Add cream and cook for a few more minutes.
Optionally garnish with cilantro, but shame be upon you if you
actually like that.
Recipe FROM: <
gopher://lumidify.org/0/recipes/main_meals/
pakistani_indian/chicken_handi.md>
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