By: Payal
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This rich Mughlai curry is slow-cooked in a handi, a clay pot that locks in flavour. A classic recipe, it is loved for its creamy texture and aromatic spices.
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Cooking in a handi gives the chicken a smoky depth and keeps it tender. It is a traditional method used in Mughlai kitchens for royal curries.
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Cooking in a handi gives the chicken a smoky depth and keeps it tender. It is a traditional method used in Mughlai kitchens for royal curries.
Image Credit: Pexels
Soak almonds before blending for a smoother paste. Whisk the curd well to avoid curdling. Use medium flame for a slow, even cook.
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Heat ghee in a handi or thick pan. Fry sliced onions until golden. This forms the flavour base of your Mughlai chicken curry.
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Add ginger-garlic paste and fry until the raw smell vanishes. This step builds the rich depth that Mughlai gravies are known for.
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Add chopped tomatoes and green chillies. Cook until tomatoes soften into a thick base. This helps balance the spices later.
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Mix in red chilli powder, turmeric, cumin powder, salt and half the coriander seeds. Stir for 2-3 minutes until they release aroma.
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Put chicken pieces into the masala. Stir for 3-4 minutes until they release moisture. This allows the meat to soak in the spices.
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Cover and cook the chicken for 15-20 minutes on medium flame. Once almost done, reduce the flame to low for the next step.
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Add whisked hung curd, almond paste, kasoori methi, sugar and the rest of the coriander seeds. Stir to create a rich gravy.
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Add garam masala, check seasoning and adjust if needed. Cook for 8-10 minutes, stirring often for a smooth and thick curry.
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Garnish with fresh coriander. Serve Mughlai Chicken Handi with roti, naan, pulao or jeera rice for the full Mughlai-style meal.
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