Recipes: Mince Stew & Handi Dahi Chicken
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Masala Mornings – 26 Dec 2022 – Recipes: Mince Stew & Handi Dahi Chicken – Shireen Anwar – Masala Tv
The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Mince Stew & Handi Dahi Chicken Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
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Watch this Masala TV video to learn how to make Mince Stew & Handi Dahi Chicken.
This show of Masala Mornings with Chef Shireen Anwer aired on 26 Dec 2022.
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MINCE STEW
Ingredients
Beef mince coarsely chopped ½ kg
Onion 4 sliced
Ginger julienne 2 tbsp
Whole red peppers 10
Yogurt 1 cup
Green chilies 8
Mixed whole spices 1 tbsp
Chopped ginger 1 tbsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
Oil ½ cup
Bay leaf 1
Julienne green chilies 6
Crushed garlic 1 tbsp
Allspice ½ tsp
METHOD
Heat oil, fry onion, add whole spices, whole red pepper, slightly fry, add beef, mince, ginger garlic paste, salt, crushed garlic, yogurt, chopped ginger, green chilies, bay leaf, fry well, add ½ cup water, cover and cook till mince tender, now fry very well, add green chilies julienne, ginger julienne and leave it on dum, serve with paratha.
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HANDI DAHI CHICKEN
Ingredients for Marination
Chicken 1 kg 16 pcs
Ginger garlic paste 2 tbsp
Yogurt 1 ½ cup
Roasted and crushed cumin 1 ½ tsp
Allspice 1 tsp
Salt 1 ½ tsp
Chili powder 2 tsp
Turmeric ½ tsp
Ingredients for Masala
Clarified butter ¾ cup
Chopped onion 1 cup
Chopped green chilies 4
Ginger chopped 1 tsp heaped
Whole cumin 1 tsp
Ginger julienne for garnishing
Chopped coriander for garnishing
METHOD
Marinate chicken with all the given ingredients under marination, leave it for few hours. Heat clarified butter in a handi, add chopped onion, chopped green chilies, chopped ginger, whole cumin, fry well, add marinated chicken, fry for 10 mins, add ½ cup water, cover and let it cool till chicken tender, again fry chicken till oil comes on top, serve garnished with ginger julienne, coriander leaves, serve with nan or paratha.
