Chicken Mughlai Handi

Ingredients

• 3 Tomatoes (cut in half)
• 2 Onions (peeled and halved)
• 4 Green Chilies (whole)
• 10 Cashews (raw)
• 10 Almonds (raw)
• 0.25 cup Cooking Oil (for frying aromatics and chicken)
• 200 g Yogurt (plain)
• 0.25 cup Fresh Cilantro (for blending and garnish)
• 800 g Boneless Chicken (cut into bite-sized pieces)
• 1 tbsp Ginger Garlic Paste
• Salt (to taste)
• 1 tsp Black Pepper Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Crushed Cumin
• 1 tbsp Kasuri Methi (dried fenugreek leaves)

Steps

1. 1

   Heat oil in a pan or kadai. Add the halved tomatoes, onions, green chilies, cashews, and almonds.

2. 2

   Fry these ingredients together for 4 to 5 minutes until softened and slightly browned.

3. 3

   Remove the fried ingredients from the pan and place them into a blender. Add 200g of yogurt and a handful of fresh cilantro.

4. 4

   Blend until the mixture forms a smooth, consistent paste. Set aside.

5. 5

   In the same pan, add the 800g of boneless chicken along with salt and ginger-garlic paste.

6. 6

   Sauté the chicken on medium-high heat until the raw smell disappears and the chicken changes color to white/opaque.

7. 7

   Pour the prepared yogurt and nut paste over the chicken and mix well.

8. 8

   Cover the pan and cook on low heat for about 10 minutes. This allows the chicken to become tender and the gravy to thicken and release oil.

9. 9

   Add the spices: black pepper powder, turmeric powder, red chili powder, crushed cumin, and kasuri methi. You can also add coconut powder at this stage if desired.

10. 10

    Continue to sauté and cook until the gravy is thick and the oil clearly separates from the masala.

11. 11

    Garnish with fresh cilantro and serve hot.

Notes

The creator mentions that coconut powder can be added along with the spices for extra richness. This dish is best served with naan or roti.

Nutrition per serving

• main
• chicken
• Mughlai
• curry
• dinner
• party food
• South Asian