Mughlai Chicken Handi Recipe
How To Make Mughlai Chicken Handi
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.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings2
Ingredients of Mughlai Chicken Handi
- 500 gms Chicken
- 1 cup Hung Curd
- 2-3 Green Chillies (Chopped)
- Salt as per taste
- 2 tbsp Ghee
- 2 small Tomato (Chopped)
- 1 tbsp Ginger-Garlic paste
- 1 tsp Cumin Powder
- 1/2 tsp Garam Masala
- 2 medium Onion (Roughly Sliced)
- 4-5 Soaked Almonds
- 1 tsp Red Chilli Powder
- 1 and 1/2 tsp Coriander Seeds
- 1 tsp Sugar
How to Make Mughlai Chicken HandiHideShow Media
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.
Once done, add in the ginger garlic paste and fry again for a few mins or until the raw smell disappears.
Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
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 mins.
Add in the chicken pieces and mix everything well with the masala.
Continue stirring for 3-4 mins. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
When the chicken is almost cooked reduce the heat to low.
Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
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.
Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice.