How to make Laziz Handi -
Spicy chicken cooked in handi – the royal dish!
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken (चिकन), Oil (ऑइल)
Cuisine : Punjabi
Course : Main Course Chicken
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For more recipes related to Laziz Handi checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Lemon ‘N Garlic Grilled Chicken Dum Chicken Keema Murgh Badami Curd Chicken
Laziz Handi Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Laziz Handi Recipe
Chicken cut into 8 pieces on the bone 1 medium
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Coriander seeds 2 tablespoons
Fennel seeds (saunf) 1 teaspoon
Black peppercorns 10-15
Cloves 6-8
Poppy seeds (khuskhus/posto) soaked 2 tablespoons
Ginger 1 inch pieces chopped 2
Garlic chopped 10-12 cloves
Green chillies roughly chopped 4-5
Onions grated 2 medium
Turmeric powder 1/2 teaspoon
Salt to taste
Yogurt 1/4 cup
Fresh coriander leaves, chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons
Garam masala powder 1 teaspoon
Fresh cream 1/4 cup
Whole wheat flour (atta) dough
Method
Step 1
Heat oil in a handi. Dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns and cloves till fragrant.
Step 2
Drain khuskhus and put into a blender jar. Add roasted spices, ginger, garlic, green chillies and a little water and grind to a fine paste.
Step 3
Add onions to the handi and sauté till golden. Add chicken, turmeric powder and salt and mix well and sauté for 3-4 minutes.
Step 4
Add the ground masala, ½ cup water and yogurt and mix well. Add coriander leaves, mint leaves and garam masala powder and mix.
Step 5
Add fresh cream and mix well. Cover and seal the lid with whole wheat flour dough. Cook on medium to low heat for 20-25 minutes. Open just before serving. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
