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Balochi Special Handi (Restaurant Style)
| prepHeat oil or ghee in a handi or frying pan | ||
| 500 g / 1.1 lb boneless chicken | Fry chicken until golden | Add cream, cook until glossy, oil separates |
| salt, to taste | ||
| 1/2 tbsp ginger-garlic paste | Sauté ginger-garlic paste, 2–3 min | |
| 1/4 cup / 60 ml water | Add water & passata, mix well | |
| 1/2 cup / 120 ml passata | ||
| 1 tsp ground coriander | Add spices & green chilli, cover 2–3 min | |
| 1 tsp red chilli flakes | ||
| 1/2 tsp salt | ||
| 1/2 tsp turmeric | ||
| 4–5 green chillies, chopped | ||
| 4–5 lemon slices | Add lemon slices & yoghurt, cook medium-high uncovered | |
| 1/4 cup / 60 ml yoghurt | ||
| 1–2 tbsp oil or ghee | Add oil/ghee for shine | |
| 1 tsp methi (kasuri methi) | Stir in masala blend, cook uncovered | |
| 1 tsp zeera (cumin) | ||
| 1 tsp black pepper | ||
| 1 tsp karahi masala | ||
| 1 tsp garam masala | ||
| 5–6 tbsp cream | ||
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