Here’s the story behind this recipe: So a couple of years ago when we were in Jaipur, India we went to a famous restaurant named Handi. It was so good we had to go back a 2nd time! When we got back home to Canada we wanted to try to recreate one of the recipes so we did a little bit of searching and experimenting and it was successful. The End. :)
Now we want to share it with you and I hope you like it as much as we did.
(Bonus tip: make double because you’re gonna finish it REAL fast)
1.5 pounds Boneless Chicken
2 tbsp, Vegetable Oil
1.5 tbsp Crushed garlic
1.5 tbsp Crushed ginger
Salt & Pepper
1 medium White Onion, finely chopped
2 Tomatoes, chopped
2 tbsp, Tomato Paste
2 tbsp, whole Cumin Seeds
1.5 tsp each Chili Powder, Turmeric, Cumin and Coriander Powder, Garam Masala, Tandoori Mix
2 tbsp Yogurt
1/4 cup Carnation Milk
1 tsp fresh ginger cut into strips
1 medium fresh green chilli chopped
Fresh coriander for garnish
Fry the chicken in the oil in a large pot with the salt, pepper, crushed garlic and ginger.
Remove the chicken pieces, add in the onions and all of the spices. When slightly cooked add in the tomatoes and cook until they are broken down into a sauce.
Add the chicken back in and mix well, let it simmer for 2-4 minutes.
Add in the yogurt and mix, then add in the carnation milk and the tomato paste.
Top with some coriander and enjoy!
Chef Ahmed :)