Kashmiri Chicken Handi Recipe | Lazzat | Samina Jalil | Dei Food

Method:
Cut the chicken into cubes and add 2tbsp yogurt and marinate it for 15 to 20 mins. In a handi heat oil and butter and add ginger garlic paste with salt and white pepper and fry. Add the marinated chicken to fry in the handi with the rest of the yogurt. Then add half cup of water and set the flame on medium till the chicken tenders. Then add cashew nut’s paste, nutmeg and mace with cream and cream cheese and mix them thoroughly and simmer it for 5-6mins. In the end add vertically cut green chili and capsicum and serve.

Method:
In a pan add mutton, onion, whole garlic,salt,8 small cardamom,1 bay leaf, whole coriander, whole cumin, a piece of ginger and 10cups of water for stock and cook it till the meat tenders and 6cups of stock are left in the pan. Then (sieve) the meat from stock. Now heat ghee in a pan and fry 2 onions. Then add 1bay leaf, small cardamom, ginger garlic paste, tomato, yogurt and salt and roast it. When the spices are roasted now add the meat and roast it again. Then add Mashed nutmeg and mace and 3-4 green chili with stock. Then add soaked rice and when it boils set the flame on high for 6 to 7 mins. Then for simmering set the stove on medium flame when its done mix it with black raisins. Serve it on a platter and garnish it with fried onions and coriander.