Recipe for Special Hanu ki Rasoi Chicken

Serving:4            Cooking time: 30-40 minutes


  • 4 skinless, boneless chicken breast halves
  • 100 ml rice vinegar
  • 100 ml white cooking wine
  • 3 onions (medium, finely chopped)
  • 2-3 twigs of coriander leaves (finely chopped)
  • 2 Italian Contadina tomato paste (6 oz. cans)
  • 8 tbsp. cooking oil
  • 1 cup yoghurt
  • ½ cup water
  • 1tsp red chilli powder
  • 1tsp turmeric powder
  • 1 tsp. garam masala
  • Salt to taste


Chicken Breasts

  • Take a baking pan and smear it with 2 tbsp. of oil
  • Place the chicken breasts in the baking pan
  • Sprinkle 100 ml rice vinegar and 100 ml white cooking wine over the chicken breast.
  • Sprinkle ½ tsp. garam masala over the chicken breast and rub.
  • Put baking pan in the oven (preheated to 300 degrees). Put timer for 10 minutes.


  • Put 6 tbsp. of cooking oil in a pan and heat
  • Add chopped onions and cook till golden brown.
  • Add red chilli powder, turmeric powder and salt. Mix and let it simmer till the spices start to separate from the oil.
  • Add 2 cans of tomato paste. Mix till even.
  • Let it simmer for a few minutes on low heat.
  • Mix 1 cup yoghurt and ½ cup water with the sauce and mix well.
  • Cover the pan and let it simmer for a few minutes at low heat.
  • Take the baked chicken breasts, put in sauce and mix.
  • Garnish with Chopped coriander leaves and yoghurt.
  • Serve hot.

Related posts:

You can leave a response, or trackback from your own site.

Leave a Reply