Mughlai Chicken Handi

Mughlai chicken handi is a creamy boneless chicken curry cooked in tomato, cashew paste, and yogurt-based gravy. The word here "Handi" stands for a clay pot and this curry is traditionally cooked in a clay pot which adds more depth to the curry. This chicken curry is mild and packed with flavors. You can serve this along with any bread of your choice
June 18, 2021 3 Comments

CategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Chicken Marination
 3 Chicken Thigh Fillets, cut into bite size pieces
 1 tsp Black Pepper powder
 Salt, as per taste
Making Curry
 3 tbsp Oil
 2 Onions, finely chopped
 2 tsp Ginger Garlic Paste
 ½ tsp Turmeric powder
 ½ tsp Cumin Powder
 2 tsp Coriander powder
 1.50 tsp Chilli powder
 1 Tomato ,small and puree
 10 Cashew ground with 1/4 cup water
 3 tbsp Yogurt
 ½ cup Water
 3 Green chilies, slit
 ¾ tsp Garam masala
 Salt, as per taste
 Dried fenugreek leaves
 Coriander leaves

1

Place the bite-sized chicken pieces in a mixing bowl and Marinate them with black pepper powder and salt. Marinate the chicken for 30 mins.

2

In a pan, add oil, and once it's hot add finely chopped Onions and saute it till turns golden brown. Later to this add the ginger garlic paste and saute them till the raw smell goes away.

3

Now add the marinated chicken pieces and fry them over high heat for 2 mins. Switch to medium flame and fry the chicken until it's almost cooked.

4

To this add the turmeric powder, cumin powder, coriander powder, red chilli powder and saute it for 2 to 3 mins till the raw smell goes away.

5

Add the tomato puree and cook it for 3 to 4 mins over medium flame. Cook the curry till the oil separates.

6

Now add the ground cashew paste and yogurt and mix it well. Cook them for 2 min on low flame and till the oil separates.

7

Add water and green chilies and mix it all well. Now cover and cook the curry for 15 mins.

8

After 15 mins, add Garam masala and mix it all well. To the curry add Dried fenugreek leaves and give it all a mix. Simmer and cook the curry for 2 mins on low flame.

9

Mughlai Chicken Handi is now ready. Garnish it with coriander leaves.

Ingredients

Chicken Marination
 3 Chicken Thigh Fillets, cut into bite size pieces
 1 tsp Black Pepper powder
 Salt, as per taste
Making Curry
 3 tbsp Oil
 2 Onions, finely chopped
 2 tsp Ginger Garlic Paste
 ½ tsp Turmeric powder
 ½ tsp Cumin Powder
 2 tsp Coriander powder
 1.50 tsp Chilli powder
 1 Tomato ,small and puree
 10 Cashew ground with 1/4 cup water
 3 tbsp Yogurt
 ½ cup Water
 3 Green chilies, slit
 ¾ tsp Garam masala
 Salt, as per taste
 Dried fenugreek leaves
 Coriander leaves

Directions

1

Place the bite-sized chicken pieces in a mixing bowl and Marinate them with black pepper powder and salt. Marinate the chicken for 30 mins.

2

In a pan, add oil, and once it's hot add finely chopped Onions and saute it till turns golden brown. Later to this add the ginger garlic paste and saute them till the raw smell goes away.

3

Now add the marinated chicken pieces and fry them over high heat for 2 mins. Switch to medium flame and fry the chicken until it's almost cooked.

4

To this add the turmeric powder, cumin powder, coriander powder, red chilli powder and saute it for 2 to 3 mins till the raw smell goes away.

5

Add the tomato puree and cook it for 3 to 4 mins over medium flame. Cook the curry till the oil separates.

6

Now add the ground cashew paste and yogurt and mix it well. Cook them for 2 min on low flame and till the oil separates.

7

Add water and green chilies and mix it all well. Now cover and cook the curry for 15 mins.

8

After 15 mins, add Garam masala and mix it all well. To the curry add Dried fenugreek leaves and give it all a mix. Simmer and cook the curry for 2 mins on low flame.

9

Mughlai Chicken Handi is now ready. Garnish it with coriander leaves.

Notes

Mughlai Chicken Handi
IngredientsDirections
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