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.

INGREDIENTS

Boneless Chicken thighs, 1” pieces 450-500 gms

For Marination

1 tsp Salt
3/4 tsp Crushed Pepper

Spice Powders

1/2 tsp Turmeric Powder
1.5 tsp Red Chilli Powder
2 tsp Coriander Powder
1/2 tsp Cumin Powder
3/4 tsp Garam Masala Powder
2 tsp Kasuri Methi (Dried Fenugreek leaves)

Other Ingredients

Grated Onion 100 gms (2 small)
2 tsp Ginger Garlic paste
4 tbsp Readymade tomato purée or paste
3 tbsp Whisked Curd/Yogurt
Cashew paste (12 cashews)
3 Green Chillies, sliced
3 tbsp Refined Oil
2 tbsp Coriander leaves, chopped

PREP

Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.
Grate the onion and whisk the curd/yogurt.
Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later.
Slice the green chillies and chop the coriander leaves for garnish.
For tomato purée/paste, use readymade tomato purée available in stores. If not available, blend 2 medium red ripe tomatoes into a paste and use that instead.
Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.

DIRECTIONS

Heat oil in a wok or kadhai and add the grated onion. Fry on medium heat for 4-5 mins till the colour changes. Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins.
Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.
Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins.
Now add the readymade tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it’s cooked and oil separates.
Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates.
Now add 150 ml water and sliced green chillies, give a stir and cover & cook on low heat for 15 mins till the chicken is cooked and oil separates.
Add the garam masala powder and crushed Kasuri Methi (Fenugreek leaves), give a mix and simmer on low heat for 2-3 mins.
Garnish with chopped coriander leaves and serve hot.