Traditional Pakistani chicken haandi
1 medium chicken, skinless and chopped
4 small to medium white onions - thinly sliced
8 cloves garlic crushed
1-2inch ginger crushed
2tbs Pakistani mixed basaar**
1/2 can tinned tomatoes
2tsp ground dry corriander
2tsp garam masala
2 green chillies finely sliced
Fresh corriander - as required
Salt to taste
Oil (I use olive oil but can use any)
Cinnamon stick (2 inch roughly)
**basaar is a mixture of chilli powder, turmeric powder, ground corriander, cumin, methi and mustard oil. It’s pre-mixed and comes in a packet, so saves you adding spices individually.
1. Fry onions until golden brown in oil and salt. Add drops of water and place lid to soften. Keep checking to avoid over browning. My mum always told me the taste and look of the curry depends on the onions so don’t over brown and ensure they are softened.
2. Add garlic and ginger. Mix together.
3. Add tomatoes and the basaar. Add half cup of water and replace lid tight. Low heat to soften and mix all together. Takes around 15-20mins on low heat. Can use a potato masher at the end of this stage to make smoother.
4. Add chicken. Cook with lid off. Medium heat. Add drops of water as needed to avoid sticking.
5. Add dry corriander, bay leaves and cinnamon.
6. Once chicken looks cooked, add desired amount of water and bring to boil then simmer on low heat.
7. Add garam masala, green chillies and allow the sauce to cook for approx 10-15mins minimum. Leaving the pan covered by 90% ie leave gap in lid. You will notice the oil rise and separate at edges indicating cooked.
8. Garnish with fresh corriander. Serve and enjoy with roti or rice as desired 😋