Chicken Haandi

• 4 Tablespoons Oil ( I Prefer Sunflower)
• 1 cup Onion (minced Into A Paste)
• 1 Tablespoon Ginger Paste
• 1 teaspoon Garlic Paste
• 1 teaspoon Cumin Seeds Crushed
• 1 teaspoon Whole Coriander Seeds - Crushed
• 1 pound Boneless Chicken, Cut Into Bite-sized Chunks
• 1 Fresh Green Chili, Chopped
• 1/2 teaspoons Salt, Adjust To Taste
• 1/2 teaspoons Chili Powder
• 1/2 cups Water
• 1 Tablespoon White Vinegar
• 1/2 Large Lemon, Juiced
• 2 Tablespoons Fresh Coriander, Chopped

1. 1.
2. Heat the oil in a pan over high heat and add the onion paste.
3. 2.
4. On high heat let it change color to pink.
5. It will take 5-7 minutes.
6. 3.
7. Now lower to medium heat, add half of the ginger and garlic.
8. Also add cumin and coriander.
9. Cook for another 1-2 minutes.
10. 4.
11. Add the boneless chicken, half of the green chili, the salt, the red chili powder and the remaining ginger/garlic and mix.
12. Cook until the chicken changes color.
13. Then lower the heat to medium.
14. 5.
15. Now add the water and let the chicken simmer for 1-2 minutes.
16. 6.
17. Add the vinegar and lemon juice.
18. Mix and cook on low heat until the water reduces to half, the oil has separated on the side of the pan and the smell of vinegar has disappeared from the food.
19. It will take about 5-7 minutes on low heat.
20. 7.
21. Garnish with fresh coriander leaves and the remaining green chilies.
22. Pair it with tandoori roti and mint chutney.

oil, onion, ginger paste, garlic, cumin, chicken, green chili, salt, chili powder, water, white vinegar, lemon, fresh coriander

Taken from tastykitchen.com/recipes/main-courses/chicken-haandi/ (may not work)