Creamy Boneless Chicken Handi – Pakistan

 

Creamy Boneless Chicken Handi

Aneela Jordan
This dish is made in a round clay pot called handi which gives it even a better taste than this.  It is made occasionally for special guests.   
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course

Ingredients
  

  • 2 boneless chicken breasts
  • 1 large yellow onion
  • 2 large roma tomatoes
  • 1-2 green chilies
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 cup cilantro
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/3 tsp freshly ground pepper
  • 1/2 tsp cumin seeds
  • 1 tsp freshly ground coriander powder
  • 5 cloves
  • 1 small heavy cream
  • 1/2 cup mozzarella cheese
  • 1/2 cup oil
  • 1/2 stick butter

Instructions
 

  • Cut the chicken breasts into 1 or 2 inch cubes. 
  • Also chop onion  tomatoes ,cilantro, green chilies and keep them separately. 
  • Take a wok or a pot and heat 1/2 cup (or less oil if you want to add butter) on medium flame. 
  • When the oil is hot add onions and till light golden brown. You will smell a nice aroma of the onions.
  •  Add minced garlic and fry for another minute.  
  • Add chicken, turn the heat to high and keep frying for 8-10 minutes till the meat cubes change the color and become light golden red. Add butter .
  • Add salt, red chilies, ginger, cumin, coriander black pepper and tomatoes fry for 5 minutes till the tomatoes mix up and form a nice gravy.
  • Add finely chopped green chilies and cream. Cover with the lid and let it cook for 8 to 10 minutes over medium to low heat while keeping watch that it does not burn. To avoid sticking to the bottom of the pot keep stirring often.  
  • Add cut up mozzarella cheese cubes and cilantro on the top of the chicken and let it simmer for 3 to 5 minutes. 
  • Very tasty creamy boneless chicken handi is ready. Serve it with boiled long grain basmati rice or Nan bread.

Video

Keyword chicken, handi, pakstani

 

Cacio e Pepe – New York City

 

Cacio e Pepe

Alfredo Ravelo
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Course Main Course
Cuisine Italian

Ingredients
  

  • 1/4 cup freshly grated Parmesan cheese
  • 3 tbsp butter
  • 1/2 tsp black pepper
  • 100 grams pasta

Instructions
 

  • Bring pot of water to boil. Be sure to add salt to the water.
  • Add pasta and cook over medium heat for about 12 minutes.
  • While pasta is cooking, add black pepper to frying pan over medium/high heat and toast until there is a strong pepper smell.
  • Add butter to the pan with pepper. Melt butter.
  • Add a spoonful of pasta water to the butter and pepper. Mix in pan.
  • Add pasta to the pan with the sauce and mix together.
  • Add one or two more spoonfuls of pasta water to the pasta.
  • Add the parmesan cheese and mix until cheese is melted
  • Serve on a warm plate and garnish with fresh pepper and parmesan cheese.

Video

Keyword italian, pasta

 

Fried green tomatoes – LWMS Southern Hills Circuit

 

Fried green tomatoes

LWMS Southern Hills Circuit
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Cuisine American, Southern

Ingredients
  

  • 3 green tomatoes
  • 1.5 cups buttermilk
  • 2 eggs lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp self-rising flour
  • 2 cups vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1.5 cups self-rising flour

Instructions
 

  • Wash and slice the tomatoes into ¼-inch slices.
  • In a medium-size bowl, mix the buttermilk and eggs.
  • Add ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of the flour. 
  • Place tomato slices in the buttermilk and egg mixture. Set aside to rest.
  • Preheat the oil in a heavy skillet or electric fryer to 350 degrees.
  • In a medium-size bowl, mix the remaining 1 ½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper. 
  • Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly.
  • Carefully place the tomato slices in the heated oil and fry until golden brown.
  • Turn them two or three times. Be careful not to crowd the tomatoes during frying.
  • Cook until crisp. Drain on paper towels. Serve immediately. 
Keyword american, southern