Ingredients for Mughlai Chicken Handi:

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Boneless Chicken thighs, 1” pieces- 450-500 gms

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For Marination:

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Salt- 1 tsp

Crushed Pepper- ¾ tsp

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Spice Powders:

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Turmeric Powder- ½ tsp

Red Chilli Powder- 1.5 tsp

Coriander Powder- 2 tsp

Cumin Powder- ½ tsp

Garam Masala Powder- ¾ tsp

Kasuri Methi (Dried Fenugreek leaves) - 2 tsp

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Other Ingredients:

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Grated Onion- 100 gms (2 small)

Ginger Garlic paste- 2 tsp

Readymade tomato purée or paste- 4 tbsp

Whisked Curd/Yogurt- 3 tbsp

Cashew paste- 12 cashews

Green Chillies, sliced- 3

Refined Oil- 3 tbsp

Coriander leaves, chopped- 2 tbsp

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Preparation:

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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.

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Process:

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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.

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