Chicken Haandi

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   1.

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   Heat the oil in a pan over high heat and add the onion paste.

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   On high heat let it change color to pink.

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   It will take 5-7 minutes.

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   3.

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   Now lower to medium heat, add half of the ginger and garlic.

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   Also add cumin and coriander.

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   Cook for another 1-2 minutes.

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    4.

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    Add the boneless chicken, half of the green chili, the salt, the red chili powder and the remaining ginger/garlic and mix.

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    Cook until the chicken changes color.

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    Then lower the heat to medium.

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    5.

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    Now add the water and let the chicken simmer for 1-2 minutes.

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    6.

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    Add the vinegar and lemon juice.

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    Mix and cook on low heat until the water reduces to half, the oil has separated on the side of the pan and the smell of vinegar has disappeared from the food.

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    It will take about 5-7 minutes on low heat.

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    7.

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    Garnish with fresh coriander leaves and the remaining green chilies.

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    Pair it with tandoori roti and mint chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.