Chicken Haandi Recipe by Ambreen Malik
Cooking Instructions 1 Heat the oil in a pan &amp; add the onion paste. 2 On high heat let it change color to pink. It will take 5-7 minutes. 3 Now on medium heat add half of ginger &amp; garlic. Also add cumin &amp; coriander. Cook for another 1-2 mins. 4 Add boneless chicken, half of the green chili, salt, red chili powder, remaining ginger/garlic and mix. Cook till it chicken changes color. Lower the heat. 5 Now add ½ cup of water and let the chicken simmer for 1-2 mins. 6 Now add the vinegar and lemon juice. Mix and cook till the water reduces to half, the oil has separated on the side and the smell of vinegar has disappeared from the food. It will take about 5-7 minutes on low heat. 7 Garnish with fresh coriander leaves and green chilies. Pair it with Tandoori Roti and Mint Chutney. 1 Heat the oil in a pan &amp; add the onion paste. 1 Heat the oil in a pan &amp; add the onion paste. 2 On high heat let it change color to pink. It will take 5-7 minutes. 2 On high heat let it change color to pink. It will take 5-7 minutes. 3 Now on medium heat add half of ginger &amp; garlic. Also add cumin &amp; coriander. Cook for another 1-2 mins. 3 Now on medium heat add half of ginger &amp; garlic. Also add cumin &amp; coriander. Cook for another 1-2 mins. 4 Add boneless chicken, half of the green chili, salt, red chili powder, remaining ginger/garlic and mix. Cook till it chicken changes color. Lower the heat. 4 Add boneless chicken, half of the green chili, salt, red chili powder, remaining ginger/garlic and mix. Cook till it chicken changes color. Lower the heat. 5 Now add ½ cup of water and let the chicken simmer for 1-2 mins. 5 Now add ½ cup of water and let the chicken simmer for 1-2 mins. 6 Now add the vinegar and lemon juice. Mix and cook till the water reduces to half, the oil has separated on the side and the smell of vinegar has disappeared from the food. It will take about 5-7 minutes on low heat. 6 Now add the vinegar and lemon juice. Mix and cook till the water reduces to half, the oil has separated on the side and the smell of vinegar has disappeared from the food. It will take about 5-7 minutes on low heat. 7 Garnish with fresh coriander leaves and green chilies. Pair it with Tandoori Roti and Mint Chutney. 7 Garnish with fresh coriander leaves and green chilies. Pair it with Tandoori Roti and Mint Chutney. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 chicken and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich chicken and rice casserole Shrimp Fried Rice Carmel Mocha Frappe Carbonara Mushroom Linguine Tuna and egg salad sandwich Spaghetti With Soup Plump Shrimp-Mayo! Made with Condensed Milk and Mayonnaise Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Non-Fried Tofu Minced Katsu Delicious Plump Shrimp with Mayonnaise Sauce Pickled Celery Leaves with Lemon and Soy Sauce Nutella Mug Cake Sausage Sandwich Mango and yoghurt Cantaloupe and strawberries Spaghetti With Soup Plump Shrimp-Mayo! Made with Condensed Milk and Mayonnaise Jijimi (Korean Savory Pancakes) with Chinese Chives and Cheese Non-Fried Tofu Minced Katsu Delicious Plump Shrimp with Mayonnaise Sauce Pickled Celery Leaves with Lemon and Soy Sauce Nutella Mug Cake Sausage Sandwich Mango and yoghurt Cantaloupe and strawberries