Perfect Makhmali Chicken Karahi | Hotel Style Chicken Handi Recipe By Cook With Shumaila

Описание: Perfect Makhmali Chicken Handi | Hotel Style Chicken Handi Recipe By Cook With Shumaila


Asalamoalekum dosto,

Aaj hum bana rahe hain Makhmali Chicken Handi, jo bohat hi creamy, soft aur full of flavor hoti hai. Is recipe mein special homemade aromatic masala use hota hai jo chicken ko rich taste deta hai. Yeh restaurant style makhmali chicken handi recipe ghar par asaani se banai ja sakti hai.
Agar aap chicken handi, makhmali chicken, ya special chicken curry recipe dhoondh rahe hain to yeh recipe aap ke liye perfect hai. Isko naan, roti ya steamed rice ke saath serve karein aur family ke saath enjoy karein.
👉 Step by step method
👉 Simple ingredients
👉 Perfect for lunch & dinner
Agar recipe pasand aaye to LIKE, SHARE aur SUBSCRIBE zaroor karein ❤️


Written Recipe⬇️⬇️⬇️

Ingredients
Chicken – 1 kg
Cooking oil – 1 cup
Yogurt – 1 cup
Salt – to taste
Red chili flakes – 1 teaspoon
Lemon juice – 2 tablespoons
Ginger garlic paste – 1 tablespoon
Onions – 2 medium (sliced)
Green chilies – 4 to 5
Tomatoes – 1 to 2
Whole Spices (for special masala)
Dry coriander seeds – 1 tablespoon
Cumin seeds – 1 tablespoon
Black pepper – 1 tablespoon
Black cardamom – 1 to 2
Fennel seeds – 1 tablespoon

Method,

First, take all the whole spices and dry roast them on low to medium flame for 1–2 minutes until aromatic. Let them cool slightly, then grind them into a fine powder. Your special aromatic masala for Makhmali Handi is ready.

Now marinate the chicken with yogurt, ginger garlic paste, 1 tablespoon of the prepared masala, salt, red chili flakes, and lemon juice. Mix well and set aside for 30 minutes.

Heat cooking oil in a pan. Add sliced onions, tomatoes, and green chilies. Fry for 3–4 minutes until the onions and tomatoes become soft. Remove this mixture from the oil and blend it into a smooth paste.
In the same pan, using the leftover oil, add a few whole spices and sauté for 1–2 minutes. Add the marinated chicken and cook on medium flame for 8–10 minutes.

Now add the blended onion-tomato paste along with the remaining marination. Cook for another 4–5 minutes until oil separates and the gravy becomes smooth. Add half a cup of water and cook for 3–4 minutes more.

Finally, add the remaining prepared masala and garnish with fresh green coriander leaves.
Your Makhmali Chicken Handi is ready to serve 🍗✨

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