3 years ago

Ingredients for Mughlai Chicken Handi:
Boneless Chicken Breast or thighs, cut 1" pieces

For Marination:
1- Salt- pepper
2- Turmeric Powder- 1/2 tsp
3-Red Chilli Powder- 1.5 tsp
4- Coriander Powder- 2 tsp
5- Cumin Powder- 1/2 tsp
6-Garam Masala Powder- 3/4 tsp
7- Grated Onion- 100 gms (2 small)
8-Ginger Garlic paste- 2 tsp
9- tomato purée or paste- 4 tbsp
10-Whisked Curd/Yogurt- 3 tbsp
11-Cashew paste- 12 cashews
12-Green Chillies, sliced- 3
13- Oil- 3 tbsp
14-Coriander leaves, chopped- 2 tbsp

Preparation:
1- Cut the boneless chicken breast or thighs into 1" pieces.
2-Marinate with salt and crushed pepper. Mix and set aside for 30 mins.
3- Grate the onion and whisk the curd/yogurt.
4- Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender ,grind into a fine powder. Add 3 tbsp water and blend into a smooth paste.
5-Slice the green chillies and chop the cilantro For garnish

Instructions
1-- Heat oil ,add the grated onion. Fry
on medium heat for 4-5 mins till the colour changes.
2- Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins.
3- Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.
4- Add all the spice powders mix and fry on medium heat for 3-4 mins.
5- Now add the tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it's cooked and oil separates.
6- Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates.
7- Now add A little 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.
8- Add the garam masala powder give a mix and simmer on low heat for 2-3 mins.
- Garnish with chopped cilantro leaves and serve hot.
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