29 October, 2021
Best Proven Recipe For Mughlai Chicken Handi
Mughlai chicken handi is a perfect creamy curry recipe made with cashew nuts and simple spices. This curry is everyone favourite and you will love this Mughlai chicken handi.
This is a simple recipe fast to cook.
Marinate the boneless pieces in salt and black pepper powder for 30 min.
Grate onion fry till light brown , add ginger garlic paste and sauté till raw smell goes. Add chicken pieces saute till light brown.
Grind cashewnut to a smooth paste ,add it to the tomato puree and then add it to the chicken .While the chicken is on medium to high flame , whisk in curd turmeric powder red chilli powder, coriander and cumin powder to the chicken, and keep sauteing till oil comes out. Add water and cook till chicken pieces are soft and a little gravy remains . Finally add garam masala powder and crush kasuri methi and turn off the flame.
Preparation Time:10 min
Cooking Time: 20min
Total Time: 30 min
Serves: 4 to 5
Recipe
Ingredients
- Boneless Chicken 500gm
- Black Pepper Powder ¾ Tsp
- Turmeric Powder ½ Tsp
- Red Chilli Powder 1 Tsp
- Coriander Powder 2 Tsp
- Cumin Powder ½ Tsp
- Garam Masala Powder ¾ Tsp ( for homemade garam masala powder recipe )
- Kasuri Methi 2 Tsp
- Salt To Taste
- Grated Onions 100 gm
- Ginger Garlic Paste 2 Tsp
- Tomato Puree 4 Tbsp (for homemade tomato puree recipe )
- Curd 3 Tbsp
- Cashewnut 12
- Green Chilli 2
- Oil 3 Tbsp
- Coriander Leaves 2 Tbsp
Method
- Cut chicken pieces into 1 inch piece.
- Marinate the chicken cubes in black pepper powder and salt for 30 minutes.
- If you do not have tomato puree , blend 2 medium size ripe tomatoes and use.
- Grind cashew in a blender with 3 tbsp water to a fine paste.
- Dry roast kasuri methi and crush it.
- Heat oil in a deep pan add grated onions till light brown .
- Add ginger garlic paste and fry till the raw smell goes.
- Then , add marinated chicken cubes ,sauté on high flame till the colour changes to light brown.
- Add turmeric powder , red chilli powder , coriander powder and cumin powder ,sauté for a minute.
- Now add tomato puree ,whisked curd and cashew paste.
- Keep sautéing on low flame till oil comes out.
- After oil seperates add ¾ cup (150 ml) water and sliced green chillies.
- Stir and cook on low heat for 10 to 15 minutes.
- Till oil comes out and chicken is cooked.
- Add garam masala powder and kasuri methi.
- Mix and cook on low heat for 2 to 3 minutes.
- Garnish with chopped coriander.
- Serve hot with garlic kulchas.