MUGHLAI CHICKEN HANDI

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An absolutely mouthwatering Indian chicken curry dish. Found this on the YouTube and detailing my take on it. Enjoy. https://www.youtube.com/watch?v=u66pG73UroY

Submitted by tkatsirochef
Updated on December 3, 2022
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
8
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Ingredients

  • 1.5 kg Chicken Thighs (Costco Package)

  • 3 tsp salt

  • 1.5 tsp ground pepper

  • 1.5 tsp turmeric powder

  • 4.5 tsp Red Chilli Powder

  • 6 tsp Coriander Powder

  • 1.5 tsp Cumin Powder

  • 2.5 tsp Garam Masala Powder

  • 6 tsp Kasuri Methi (Dried Fenugreek leaves)

  • 6 Grated Onions- 600 gm (small)

  • 3 tsp Ginger paste

  • 3 tsp Garlic paste or crushed

  • 12 tbsp Readymade tomato purée or 6 blended tomatoes or 3 tbls paste

  • 9 tbsp Whisked Curd/Yogurt

  • 36 Cashew paste (Made with cashews and water)

  • 9 Green Chillies, sliced

  • 9 tbls Olive oil

  • 2 tbsp Coriander leaves, chopped

Directions

  1. Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.

  2. Grate the onion

  3. whisk the curd/yogurt

  4. Make a paste of the cashew nuts. To make cashew paste, add the whole cashews (36) into a grinder/blender and coarse grind into a fine powder. Add 9 tbsp water and blend into a smooth paste. Set aside for use later.

  5. Slice the green chillies and chop the coriander leaves for garnis

  6. 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. Or use Tomato paste

  7. Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand. (if you can find it. If not it is fine without)

  8. 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

  9. Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.

  10. Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins

  11. 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

  12. Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates

  13. Now add 450 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

  14. Garnish with chopped coriander leaves and serve hot.