Mughlai Chicken Handi Recipe

When was the last time you enjoyed a truly delicious chicken curry? No matter your answer, here’s your chance to make and savor a delightful Chicken Handi recipe. This Mughlai Chicken Handi dish is made by cooking boneless chicken with a rich blend of spices and a flavorful onion-tomato masala. What makes this recipe special is its creamy texture, achieved by adding fresh cream to the hot chicken curry.

Unlike your usual Mughlai dishes, this chicken curry offers a unique melange of flavors that will excite your taste buds. If you’re in the mood to experience some exciting new flavors of chicken curry, give this Mughlai Chicken Handi a try. You can cook it in a traditional handi or a wok, whichever you prefer. Serve it with your favorite Indian flatbread and a side of green chutney, and enjoy a truly satisfying meal.

Ingredients of Mughlai Chicken Handi

For Marination:

500g boneless chicken, cut into pieces
1 cup yogurt
1 tsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste

For the Curry:

2 tbsp ghee (clarified butter) or oil
2 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger-garlic paste
2 green chilies, slit
1/2 cup fresh cream
1/4 cup cashew paste (soak cashews in water and grind to a paste)
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chili powder
Salt to taste
Fresh coriander leaves, chopped for garnish

How to make Mughlai Chicken Handi

Step 1:

Start by marinating 500g of boneless chicken pieces in a mixture of 1 cup yogurt, 1 teaspoon each of ginger-garlic paste, red chili powder, turmeric powder, and salt to taste. Cover and refrigerate for at least 1 hour.

Step 2:

Heat 2 tablespoons of ghee or oil in a handi or wok over medium heat and sauté 2 finely chopped large onions until golden brown. Add 1 tablespoon ginger-garlic paste and 2 slit green chilies, sautéing until the raw smell disappears. Stir in 2 finely chopped tomatoes and cook until they soften.

Step 3:

Add the marinated chicken to the handi or wok and cook until browned on all sides. Mix in 1/4 cup cashew paste, 1 teaspoon each of coriander powder, cumin powder, and red chili powder, 1/2 teaspoon turmeric powder, and salt. Cook for 5-7 minutes, adding water if necessary to achieve the desired consistency. Cover and simmer on low heat for about 20 minutes until the chicken is tender.

Step 4:

Stir in 1/2 cup fresh cream and 1 teaspoon garam masala powder, cooking for another 2-3 minutes. Garnish with chopped fresh coriander leaves and serve hot with your favorite Indian flatbread and green chutney. Enjoy your flavorful Mughlai Chicken Handi!