Chicken Handi

STEPS OF COOKING

1. Mix 1 packet Shan Chicken Handi Masala in ½ cup whipped plain yogurt and apply to 1kg small boneless chicken cubes. Marinate for 30 minutes. 
2. Boil 6-8 medium (500g) finely diced tomatoes in 1-2 cups of water until soft and tender. Sieve to remove skin and seeds. Keep the tomato puree aside.
3. Separately boil 2 medium (200g) sliced onions in half cup of water and grind to a paste. Sieve and keep aside.
4. In ¼ - ½ cup of hot oil add the marinated chicken and sir-fry for 5 minutes.
5. Add tomato puree and onion paste. Cover and cook on low heat for 10-15 minutes.
6. Stir in ½ cup (75g) butter, 2-3 tbsps. chopped coriander leaves and ½ cup single cream. Stir for 1 minute and remove from heat. Serve immediately with hot naans.

TIPS FOR BEST RESULTS

If using commercially packed “fresh cream”, add milk to make it thin before use. Wash chicken with 2 tablespoons white vinegar in half cup of water before use.

*Tomatoes can be replaced with 500g tomato puree/sauce.