The Perfect Chicken Lemon Handi | Tangy, Creamy & Full of Flavor | Chef Amber Special скачать в хорошем качестве

The Perfect Chicken Lemon Handi | Tangy, Creamy & Full of Flavor | Chef Amber Special

Ingredients For the chicken: ½ kg boneless or bone-in chicken (cut into medium pieces) 3 tbsp oil or ghee 1 medium onion (finely chopped) 1 tbsp ginger-garlic paste 2 medium tomatoes (finely chopped or blended) 1 tsp salt (adjust to taste) 1 tsp red chili powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp black pepper powder ½ cup yogurt (whisked) ½ cup cream (fresh or dairy cream) 2 green chilies (slit or chopped) 1 lemon (juiced) Fresh coriander leaves (for garnish) 🍳 Cooking Steps Step 1: Sauté base Heat oil or ghee in a handi (or deep pan). Add chopped onions and fry until golden brown. Add ginger-garlic paste and sauté for 1 minute until aromatic. Step 2: Cook chicken Add chicken pieces and fry on medium-high heat for 5–7 minutes until the color changes and it starts to release its juices. Step 3: Add spices Add salt, red chili powder, turmeric, coriander powder, and black pepper. Mix well. Add chopped tomatoes and cook until the tomatoes soften and oil separates from the masala (about 8–10 minutes). Step 4: Add yogurt and cream Lower the flame and add whisked yogurt gradually while stirring to avoid curdling. Once the gravy thickens, add cream and mix well. Cook for another 5–7 minutes until the oil separates again. Step 5: Finish with lemon and garnish Add lemon juice and green chilies. Cook for 2 minutes on low flame for the flavors to blend. Garnish with fresh coriander and an extra squeeze of lemon. 🍽️ Serving Tips Serve hot with naan, paratha, or jeera rice. Add an extra dollop of cream on top before serving for a restaurant-style look. You can also sprinkle crushed kasuri methi (optional) for a deeper aroma. 🌟 Pro Tips Don’t overcook the cream; it should blend smoothly into the gravy. Adjust lemon juice according to your tanginess preference. For a smokey flavor, you can add charcoal smoke (dum) for 2–3 minutes before serving.