WHITE HANDI CHICKEN WITH RAINBOW EVAPORATED MILK

Serving - 4

From 20-40 mins


Ingredients:

  • 750 grams chicken, cut into 2 inch pieces on the bone
  • 1½ tbsps oil
  • Salt to taste
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsps green chilli paste
  • ½ cup yogurt
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • Black pepper powder to taste
  • 1½ tsps garam masala powder + for sprinkling
  • 3-4 green chillies
  • ½ cup Rainbow Evaporated Milk
  • Dried fenugreek leaves (kasuri methi) for garnish

Preparation:

  • Heat oil in a handi, add chicken and salt and sauté well. Add garlic paste, ginger paste and green chilli paste and mix well. Sauté for 2-3 minutes.
  • Add yogurt, coriander powder, cumin powder and black pepper powder and mix till well combined.
  • Add garam masala powder, cover and cook for 3-4 minutes.
  • Meanwhile, finely chop green chillies and add them into the handi, adjust salt and mix.
  • Cover and cook on medium heat till the chicken is cooked completely. Add Rainbow Evaporated Milk, mix and take the handi off the heat.
  • Transfer into a serving bowl, garnish with dried fenugreek leaves and sprinkle garam masala powder. Serve hot.

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