Mughlai Chicken Handi
Soups Gravy & Parathas · Easy · 1,217 views
Mughlai Chicken Handi is known as one of the most favorite dish in the Pakistani cuisine. The texture of this dish is thick, creamy and rich. The gravy is full of flavors and is cooked with aromatic all-spices. Mughlai chicken curry is a dish inspired from the time of the Mughal Empire and their rich and aromatic flavors. This is a creamy boneless chicken curry made with simple ingredients that are easily available in your kitchen.
There are so many recipes on internet where cream is used to give Mughlai chicken handi a creamy texture but here I am making a no cream version of this Mughal era dish. This boneless chicken handi recipe is quick and easy to make when in a hurry. If you want to enjoy a flavorful curry you will surely love this chicken handi. The dish can be served with plain naan or garlic naan. Do give this Mughali chicken Pakistani recipe a try and I am sure you will love it.
Ingredients
Directions
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1
Take chicken cubes in a bowl, add salt and crushed black pepper in it, mix well with you hand so that chicken could be well coated with salt and pepper.
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2
Let the chicken marinate for 30 minutes. (You may marinate the chicken overnight as well if you want to cook the chicken next day).
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3
In a wok heat the cooking oil and then add grated onion in it. Fry for 4-5 minutes on medium heat or till the onion slightly change their color.
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4
Add ginger garlic paste and fry for few seconds over low heat.
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5
Now add marinated chicken and fry over high flame till it change its color and turns white.
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6
Add turmeric powder, red chili powder, coriander powder and cumin powder, mix well.
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7
Fry the chicken with spices for 3-4 minutes over medium flame.
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8
Now add tomato paste (ready made) or tomato puree in the chicken, fry again on medium low heat for 3-4 minutes till the puree is cooked and oil separates.
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9
Add cashew paste along with whisked yogurt, mix well. Cook the chicken on low flame for 2 more minutes till the oil separates.
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10
Add water along with sliced green chilies, give a mix. Cover the pot and let the chicken cook over low heat for 15 minutes or till it is fully cooked and oil separates.
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11
Finely add garam masala powder and crushed qasoori methi in the chicken handi, give a mix, let the chicken simmer on low flame for 2-3 minutes.
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12
Delicious and tasty mughlai chicken handi is ready to eat.
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13
Garnish with fresh coriander leaves and serve with naan, roti or rice as per your choice.
