Mughlai Chicken Handi Recipe
As the name suggests, the iconic Mughlai chicken recipe is cooked in a handi (clay pot). It is an amalgamation of chicken flanked by a variety of spices.
Preparation Time
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Cook Time: 35 mins
Ingredients
- Chicken 500 grams
- Hung Curd 1 cup
- Green Chillies (Chopped) 2-3
- Salt as per taste
- Ghee 2 tsp
- Tomato (Chopped) 2 small
- Ginger-Garlic paste 1 tsp
- Cumin Powder 1 tsp
- Garam Masala 1/2 tsp
- Onion (Roughly Sliced) 2 medium size
- Soaked Almonds 4-5
- Red Chilli Powder 1 tsp
- Coriander Seeds 1 and 1/2 tsp
- Sugar 1 tsp
Directions
1. Start by heating ghee/oil in a handi or a large bottomed pan. Then add roughly chopped onion, fry until they turn golden and brown.
2. Once done, add in the ginger garlic paste and fry again for a few minutes or until the raw smell disappears.
3. Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
4. Then add the dry masalas- chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2-3 minutes.
5. Add in the chicken pieces and mix everything well with the masala.
6. Continue stirring for 3-4 minutes. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
7. When the chicken is almost cooked reduce the heat to low.
8. Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
9. Add garam masala powder and give it a good stir. Check the seasoning, add salt and sugar if required. Cook for another 8-10 minutes, stirring frequently.
10. Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice.
