Tikka recipe | no Oven make Tikka
- last year
chicken makhni handi
chicken handi
chicken handi recipe
handi chicken
chicken makhni handi restaurant style
handi chicken recipe
handi chicken curry
chicken makhni handi recipe butter chicken curry
chicken recipes for dinner chicken recipes easy
butter chicken recipe
chicken makhani
boneless chicken gravy
restaurant style chicken handi
chicken recipe
chicken gravy recipe
chicken handi spice eats
spice eats
spice eats chicken curry
spice eats recipes
Chicken Makhani Handi | Chicken Handi Recipe | Chicken Makhani Recipe | Restaurant Style Chicken Handi | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe
Ingredients for Chicken Makhani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken thighs, 1” pieces- 500 gms
For Marination:
- Salt- 1 tsp
- Crushed (Black) Peppercorns- 1 tsp
- Ginger Garlic Paste- 1 tsp
Makhani Gravy:
A)
- Red tomatoes, cut into 4-6 pieces- 2 medium (150 gms)
- Green Chillies, cut- 2-3
- Ginger Garlic paste- 2 tsp
- Red Chilli Powder- 3/4 tsp
- Green Cardamom- 3
- Cloves- 4
- Salt- 1/2 tsp
B) After straining the gravy:
- Butter- 2 cubes 200 gm
- Kashmiri Chilli Powder- 1/2 tsp
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- roasted & crushed)
Other Ingredients:
- Grated Onion- 100 gms
- Refined Oil- 3 tbsp
- Salt to season- a pinch (1/8 tsp)
Preparation:
- Cut the red tomatoes into 4 or 6 pieces and also cut the green chillies.
- Grate the onions. (To easily grate the onions, cut the peeled onions into small cubes and add into a blender/grinder jar. Blend it in short spells till you get rough textured grated onions as shown in the video)
To make the Makhani Gravy:
- Take a saucepan and add the cut tomatoes, green chillies, ginger garlic paste, red chilli powder, green cardamom, cloves, 1/2 tsp salt and around 250 ml water. Give a mix and bring it to a boil (should take around 1-2 mins). Now give a stir, mash the tomatoes lightly with the back of a spoon. Reduce heat to low and cook covered on low heat for around 12-13 mins till the tomatoes have softened totally.
- Now take a bowl and a strainer. Strain the tomatoes along with all the spices and water and press it to take out all the juices. Add this strained liquid back to the saucepan and switch on heat on medium heat for a minute.
- Reduce heat to low and then add the butter. Give a mix and cook on low heat for 1-2 mins.
- Now add the fresh cream,mix it well and keep cooking on low heat for 2 mins till the gravy is thickened.
- Add the Kashmiri Chilli powder and cook on low heat for 1 min.
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)
chicken handi
chicken handi recipe
handi chicken
chicken makhni handi restaurant style
handi chicken recipe
handi chicken curry
chicken makhni handi recipe butter chicken curry
chicken recipes for dinner chicken recipes easy
butter chicken recipe
chicken makhani
boneless chicken gravy
restaurant style chicken handi
chicken recipe
chicken gravy recipe
chicken handi spice eats
spice eats
spice eats chicken curry
spice eats recipes
Chicken Makhani Handi | Chicken Handi Recipe | Chicken Makhani Recipe | Restaurant Style Chicken Handi | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe
Ingredients for Chicken Makhani Handi:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Boneless Chicken thighs, 1” pieces- 500 gms
For Marination:
- Salt- 1 tsp
- Crushed (Black) Peppercorns- 1 tsp
- Ginger Garlic Paste- 1 tsp
Makhani Gravy:
A)
- Red tomatoes, cut into 4-6 pieces- 2 medium (150 gms)
- Green Chillies, cut- 2-3
- Ginger Garlic paste- 2 tsp
- Red Chilli Powder- 3/4 tsp
- Green Cardamom- 3
- Cloves- 4
- Salt- 1/2 tsp
B) After straining the gravy:
- Butter- 2 cubes 200 gm
- Kashmiri Chilli Powder- 1/2 tsp
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- roasted & crushed)
Other Ingredients:
- Grated Onion- 100 gms
- Refined Oil- 3 tbsp
- Salt to season- a pinch (1/8 tsp)
Preparation:
- Cut the red tomatoes into 4 or 6 pieces and also cut the green chillies.
- Grate the onions. (To easily grate the onions, cut the peeled onions into small cubes and add into a blender/grinder jar. Blend it in short spells till you get rough textured grated onions as shown in the video)
To make the Makhani Gravy:
- Take a saucepan and add the cut tomatoes, green chillies, ginger garlic paste, red chilli powder, green cardamom, cloves, 1/2 tsp salt and around 250 ml water. Give a mix and bring it to a boil (should take around 1-2 mins). Now give a stir, mash the tomatoes lightly with the back of a spoon. Reduce heat to low and cook covered on low heat for around 12-13 mins till the tomatoes have softened totally.
- Now take a bowl and a strainer. Strain the tomatoes along with all the spices and water and press it to take out all the juices. Add this strained liquid back to the saucepan and switch on heat on medium heat for a minute.
- Reduce heat to low and then add the butter. Give a mix and cook on low heat for 1-2 mins.
- Now add the fresh cream,mix it well and keep cooking on low heat for 2 mins till the gravy is thickened.
- Add the Kashmiri Chilli powder and cook on low heat for 1 min.
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)