CHICKEN CHEESE HANDI
Ingerdients:
Curry Base:
1: chicken boneless 1 kg (cut in 1 inch & thick pieces)
2: onion 1 large
3: tomatoes 2 medium
4: ghee 3 tbs
5: yogurt 4 tbs
6: turmeric 1/2 ts
7: red chilli powder 1 ts
8: water 1&1/2 cup
Other Ingredients:
1: cheddar cheese 1 cup (grated)
2: cream 4tbs
3: unsalted butter 20g
4: bullet green chilli 3 (sliced)
5: tomatoes 1 large (chopped)
6: garlic paste 1 tbs
7: cumin seeds 1 tbs (dry roast it and crush it)
8: hot sauce 1tbs
9: garam masala powder 1/2 tsp
10:salt 1 ts
11:soya sauce 1 tbs
12:yellow food colour 1/4 tsp (optional)
13:oil 1/4 cup
14:fresh coriander 1/2 cup
Recipe:
1: to make the curry base in a pot add, onion, tomatoes, turmeric, red chilli powder, ghee, yogurt, water mix and cook on medium flame till little water is left.
2: then let it cool and grind to a paste and keep aside.
3: heat oil add garlic till changes colour on high flame.
4: now add the tomato, grinned paste, hot sauce, cumin seeds, food colour, salt, garam masala, soya sauce mix and wait for a boil on high flame, then lower the flame to medium and cook till the oil comes on surface.
5: then add the chicken cover and cook on medium till the curry gets thick and chicken cooks completely.
6: now add butter, cream, green chilli, fresh coriander, cheese mix and simmer for 5 minutes on low to medium.
7: garnish with little cheese and serve hot with naan.
BY FAIZA ZARIF
(COOK WITH FAIZA)