Restaurant Style Tandoori Handi Recipe by Food Fusion

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 Written Recipe: Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids Restaurant Style Tandoori Handi Serves: 6-7 Recipe in English 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!