Your favorite restaurant dish, now made right in your own kitchen! This Tandoori Handi is smoky, rich, and incredibly flavorful — the ultimate crowd pleaser for any dinner table. #HappyCookingToYou #FoodFusion #TandooriHandi #restaurantstyle
Ingredients:
-Mustard oil ⅓ Cup
-Mutton mix boti 750g
-Iodized Himalayan pink salt 1 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 2 Cups
-Mustard oil 2-3 tbs
-Pyaz (Onion) sliced 1 medium
-Hari elaichi (Green cardamoms) 3
-Tez patta (Bay leaf) 1
-Darchini (Cinnamon stick) 2
-Laung (Cloves) 3-4
-Kaju (Cashew nuts) 10-12
-Lehsan (Garlic) 4-5 cloves
-Adrak (Ginger) sliced 1-inch piece
-Tamatar (Tomato) chopped 3 medium
-Kashmiri lal mirch (Kashmiri red chillies) soaked 2
-Water ½ Cup
-Lal mirch powder (Red chilli powder) 1 tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder 1 tsp
-Dhania powder (Coriander powder) 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Dahi (Yogurt) whisked ¼ Cup
-Cream ¼ Cup
-Hara dhania (Fresh coriander) chopped handful
-Kasuri methi (Dried fenugreek leaves) 1 tbs
-Pyaz (Onion) diced ⅓ cup
-Shimla mirch (Capsicum) diced ⅓ cup
-Cream
-Makhan (Butter)
-Hara dhania (Fresh coriander) handful
Direction:
-In a cooking pot, add mustard oil, heat it until smoke comes out.
-Add mutton mix, pink salt, turmeric powder, ginger garlic paste, mix well, cook on medium flame for 2 minutes.
-Add water, mix well, bring it to boil, cover & cook on low flame until meat is tender for 30-40 minutes.
-Add onion, green cardamom, bay leaf, cinnamon stick, cloves, mix well, cook until onions are translucent for 2-3 minutes.
-Add cashew nuts, garlic, ginger, tomato, mix well, cook for a minute.
-Add soaked kashmiri red chilli, & water, mix well, cover & cook on low flame for 4-5 minutes.
-Turn off the flame & blend well with the help of a hand blender.
-Remove the cover, mix well, add coriander powder, red chilli powder, cumin, garam masala powder, black pepper powder, mix well, cook on medium flame for 2-3 minutes.
-Add blended puree, mix well, cook on medium flame for 2-3 minutes.
-Add yogurt, cream, fresh coriander, dried fenugreek leaves (crush with hands), mix well.
-Cover & cook on low flame for 10 minutes.
-Remove the cover, mix well, add onion, capsicum, mix well, give a coal smoke.
-In a serving dish, add prepared mutton tandoori handi, garnish with cream, butter, fresh coriander & naan!
