MUGHLAI CHICKEN HANDI CHICKEN HANDI RECIPE

### Mughlai Chicken Handi Recipe
A creamy, aromatic boneless chicken gravy cooked in a traditional clay pot or "handi," this Mughlai Chicken Handi is a rich and flavorful dish perfect for special occasions.

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### Ingredients:
#### For Marination:
- 500g boneless chicken (cubed)
- 3 tablespoons yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt (adjust to taste)

#### For the Gravy:
- 2 tablespoons ghee (or oil)
- 2 medium onions (finely chopped or blended into a paste)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1/2 cup heavy cream (or fresh cream)
- 10-12 cashews (soaked and blended into a paste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon nutmeg powder (optional, for extra richness)
- Salt (to taste)
- Fresh coriander leaves (chopped, for garnish)

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### Instructions:

#### 1. **Marinate the Chicken**
- In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt.
- Mix well and let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

#### 2. **Prepare the Gravy Base**
- Heat ghee in a handi (or a heavy-bottomed pan) over medium heat.
- Add the onion paste and sauté until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Stir in the tomato puree and cook until the oil starts to separate.

#### 3. **Add Spices**
- Lower the heat and add turmeric, red chili powder, coriander powder, cumin powder, and nutmeg (if using). Mix well and sauté for 1–2 minutes.

#### 4. **Cook the Chicken**
- Add the marinated chicken to the handi. Mix well and cook until the chicken changes color and is partially cooked (5–7 minutes).
- Stir in the cashew paste and cook for another 5 minutes.

#### 5. **Simmer with Cream**
- Reduce the heat to low and add heavy cream. Stir to combine and let the gravy simmer until the chicken is fully cooked and tender, about 10 minutes.

#### 6. **Finish and Serve**
- Sprinkle garam masala on top and mix.
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.

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Enjoy the rich and creamy Mughlai Chicken Handi, bursting with royal flavors! 🍛✨### Mughlai Chicken Handi Recipe
A creamy, aromatic boneless chicken gravy cooked in a traditional clay pot or "handi," this Mughlai Chicken Handi is a rich and flavorful dish perfect for special occasions.

---

### Ingredients:
#### For Marination:
- 500g boneless chicken (cubed)
- 3 tablespoons yogurt
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt (adjust to taste)

#### For the Gravy:
- 2 tablespoons ghee (or oil)
- 2 medium onions (finely chopped or blended into a paste)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 1/2 cup heavy cream (or fresh cream)
- 10-12 cashews (soaked and blended into a paste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon nutmeg powder (optional, for extra richness)
- Salt (to taste)
- Fresh coriander leaves (chopped, for garnish)

---

### Instructions:

#### 1. **Marinate the Chicken**
- In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt.
- Mix well and let it marinate for at least 30 minutes (or up to 2 hours for better flavor).

#### 2. **Prepare the Gravy Base**
- Heat ghee in a handi (or a heavy-bottomed pan) over medium heat.
- Add the onion paste and sauté until golden brown.
- Add ginger-garlic paste and cook until fragrant.
- Stir in the tomato puree and cook until the oil starts to separate.

#### 3. **Add Spices**
- Lower the heat and add turmeric, red chili powder, coriander powder, cumin powder, and nutmeg (if using). Mix well and sauté for 1–2 minutes.

#### 4. **Cook the Chicken**
- Add the marinated chicken to the handi. Mix well and cook until the chicken changes color and is partially cooked (5–7 minutes).
- Stir in the cashew paste and cook for another 5 minutes.

#### 5. **Simmer with Cream**
- Reduce the heat to low and add heavy cream. Stir to combine and let the gravy simmer until the chicken is fully cooked and tender, about 10 minutes.

#### 6. **Finish and Serve**
- Sprinkle garam masala on top and mix.
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.