Discover the most mouth-watering and aromatic Chicken Madrasi Handi recipe that will leave you craving for more! In this video, we’ll show you how to cook this popular Indian dish with ease and simplicity. Get ready to indulge in a flavorful and spicy culinary experience that will transport you to the heart of India. With our easy-to-follow recipe, you’ll be able to recreate this stunning dish in the comfort of your own kitchen. So, sit back, relax, and let’s dive into the world of Indian cuisine together!
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Ingredients: (For Onion Paste)
1 Medium Onion
4 Green Chilies
1/4 Cup Oil
(Fry till Soft and Grind to Paste)
Ingredients: (For Chicken)
700 – 750 Grams Boneless Chicken
1/3 Cup Oil
1 Tsp Garlic Paste
1 Tsp Ginger Paste
1/4 Cup Water
1 Tsp Salt
1/2 Tsp Garam Masala
1 Tsp Chili Flakes
1 Tsp Cumin Powder
1 Tsp Black Pepper (Freshly Crushed)
3/4 Cup Yogurt
1/3 Cup Cream
Onion Paste
4 Dried Soaked Sweet Plum
4 Red Button Chilies
Julienne Cutting Ginger (For Garnishing)
Some Green Chilies (For Garnishing)
Complete Recipe (Step by Step)
- Heat 1/4 cup oil in a wok. Add 1 medium size sliced onion and 4 green chilies. Fry till its soft. Don’t turn it brown. Once onions are pink in colour and soft. Grind it into fine paste.
- Heat 1/3 cup oil in the same wok. Add 700 – 750 grams boneless chicken. Fry on high flame till the chicken turns white.
- When chicken is white in colour. Add 1 Tsp garlic paste and 1 Tsp ginger paste. Fry for few seconds. Add 1/4 cup water. Cover and let it cook for 5 minutes on medium flame.
- After 5 minutes, uncover and cook on high flame. Add the onion paste in the chicken. Cook on high flame till its water dries out. When water dries out, add 1 Tsp salt, 1 Tsp chili flakes,1 Tsp black pepper (freshly crushed) and cook in high flame.
- After 2 minutes, add 4 dry sweet plums already soaked in water. Mix for 1 minute.
- Add 1/2 cup yogurt (room temperature), Mix and than add 1/3 cup cream (room temperature). Cook for a while. Than add 1/4 cup water. Add 1 Tsp cumin powder, 1/2 Tsp garam masala. Mix and cook on low flame for 10 minutes or till oil separates. Keep stirring in between.
- When oil separates, add 4 – 5 red whole chilies (button chilies)
- Mix for few seconds. This is time where you taste. If it needs more black pepper than don’t add more than 1/2 Tsp.
- Cover and let it simmer on low flame for 2 minutes till oil separates.
- Madrasi Handi is ready. Garnish with julienne cutting ginger and green chilies and serve with Roghni or Sada Naan.
