Saturday, March 28, 2009

Chicken Handi ( India)

  • 300 grams daging ayam di potong -potong
  • 2 Onions (thinly sliced)
  • 1 Tomato (chopped)
  • 3 Green Chillies (sliced)
  • A bunch of Fresh Coriander (chopped)
  • Salt (to taste)
  • 1 tsp. kunyit powder
  • 1 tsp. of cabe merah Powder
  • 1 tsp. of ketumbar Powder
  • 100 grams of Cashewnut Paste
  • 150 grams of Ginger Paste
  • 150 grams of Garlic Paste
  • 250 grams of Butter
  • 150 grams of Cooking Oil

  1. Panaskan minyak di panci. masukan onions and fry until they are golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins. Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut paste; stir for a few minutes.

  2. Add red chilli powder, turmeric powder, coriander powder, butter, and salt to taste. Add some water as required. Cover and cook on low heat until the chicken is well done.
  3. Garnish with coriander/cilantro leaves and mix.

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