How to make handi chicken recipe

Handi Chicken Recipe | Chicken Kunna recipe

 I wish, desires have legs too,

 I was secretly shutting up, leaving my finger at the hand of time and going a long way.

 Away from the haze of chaos, from a concrete jungle to the abode of nature.

 Careless, brave, and subconscious just like a bird.

 Under the shade of the blue sky sheets,

 Sitting on an old crib in my house and he's taking a cold breath.

 Then satiate my hunger with the chicken dish,

 I cook over a fire in a clay pot in my backyard as I let my realistic dreams fulfill my desires for years.

 Wish, desires have legs too!

 So let's start a dream recipe encounter, Matka Chiken.

Ingredients:

chicken -500 grams curry cut, yogurt-200 grams, red chili powder- 0.5 tablespoon, 0.5 teaspoon garam masala powder, coriander powder- 0.5 tablespoon, salt- as per taste, cumin powder- 0.5 teaspoon, turmeric powder- 0.5 teaspoon, Onion slices- 500 grams, Garlic cloves- 100 grams, ginger-50 grams, Mustard oil- 3/4 cup(200 ml approx), bay leaves-2 pcs, black cardamom-1 pc, cloves-4 pcs, green cardamom- 2 pcs, peppercorns- 5-6 pcs, cinnamon -2 inches.

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 It is 500 grams of fresh chicken meat.

 Add 200 grams of fresh curd,

 Half a tablespoon of chili powder,

 Half a teaspoon of Crimean masala powder,

 Half a tablespoon of coriander powder,

 Salt to taste,

 Half a teaspoon of cumin powder,

 And half a teaspoon of turmeric powder,

 Mix well.

 If it is cold, keep it at room temperature for 2 hours or in the refrigerator.

 For this recipe, we need an equal amount of onion to chicken. I cut 500 grams of onions.

 We use 100 grams of peeled garlic cloves and 50 grams of ginger.

 Bomb them with a mortar and pestle.

 It is a clay pot in which we will cook this dish.

 Due to the cooking in clay, our dish will be delicious and digestive too.

 When purchasing a new clay pot, dip it in water overnight. In the morning, boil some water in it and throw it away.

 If possible, cook the rice in the pot for the first time so that the rice starch can fill the slots of the clay.

 After use clean it, and keep it clean. It will be ready for use next time.

 Put the crock pot on the fire and add 3/4 cup of mustard oil.

 You can use any oil of your choice, but this dish tastes better in mustard oil.

 Now shake the pot to spread the oil around the inside wall of the pots.

 In the hot oil, add a little dry whole spices like bay leaves, cinnamon, cloves, cardamom, etc.

 Fry it for a few seconds and add ginger and peeled garlic.

 After two minutes of frying, add the onion slices.

 Always use a wooden spoon in the clay bowl and try to avoid scratching the bottom, otherwise the residue of the sauce will spoil the taste.

 Cook the onions over medium heat and keep stirring.

 We have frying until a light golden color.

 When cooked onion and chicken, it turns into a broth.

 You can see that the onion gets a golden color.

 Now includes marinated chicken.

 Mix well with the fried onions, cook over a high heat for 3-4 minutes and keep stirring.

 Cover the lid and cook for 15-20 minutes on low heat.

 As we check after 10 minutes, we see the onions release a lot of water.

 This water plays an important role in cooking chicken since no water is added to the broth in this recipe.

 Keep stirring until the liquid is no longer stuck to the bottom.

 Sometimes we see a clay pot full of juices and thought due to the water masala it will not stick to the bottom however

 When stirring, we see the bottom layer of the broth becomes thick and sticks to the bottom.

 So the conclusion is stirring every five minutes.

 It's been 20 minutes since the chicken was cooked, so let's look inside.

 The color of the broth looks good.

 Stir a final stirring of the broth to make the fish more even.

 You can see chicken cooked well and matka chicken ready to be served.

 Let us serve it.

 You can enjoy chicken matka with your favorite piece of bread, Naan, Laccha Paratha, or Rumali Roti.

 Garnish with coriander leaves.

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