Mughlai Chicken Handi | मुग़लई चिकन हांडी करी | spicy restaurant style Chicken curry | Chef Ranveer

MUGHLAI CHICKEN HANDI - While there are a lot of Mughlai versions of this dish, this is how I learnt it and love it :) Do try..

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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Chicken Patiala -    • Chicken Patiala | चिकन पटियाला | Chic...  
Chicken Sukka Masala -    • Chicken Sukka Masala | तीखा मसालेदार ...  
Chicken Chole -    • Chicken chhole recipe | छोले चिकन बना...  

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MUGHLAI CHICKEN HANDI
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Marination
1 kg Chicken (thigh & drumstick) चिकन
Salt to taste, नमक स्वादअनुसार
1 no. Green chili, slit into half, हरी मिर्च
1 tbsp Tender Coriander stem, chopped, धनिया के डंठल
1 ½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 cup Curd, beaten, दही
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Coriander powder, धनिया पाउडर
Fried Onions, तला हुआ प्याज
½ tbsp Coriander leaves, chopped, धनिया पत्ता
2 tsp Fried onion oil, तले हुए प्याज का तेल

For Barista
3-4 large Onions, sliced, प्याज
Oil for frying, तेल तलने के लिए

For Mughali Chicken Handi
1 tbsp Oil, तेल
1 Bay leaf, तेजपत्ता
1 inch Cinnamon stick, दालचीनी
Marinated Chicken, मैरिनेटेड चिकन
½ cup Warm water, गुनगुना पानी
Salt to taste, नमक स्वादअनुसार
1 tsp Prepared Masala, तयार किया हुआ मसाला
1 tsp Chili oil, मिर्च का तेल

For Masala
4 Black cardamom, बड़ी इलायची
6-7 Green cardamom, हरी इलायची
2 Mace, जावित्री
15-20 Black peppercorns, काली मिर्च के दाने
2-4 Cloves, लॉन्ग
½ inch Cinnamon stick, दालचीनी
2-3 Bay leaf, तेजपत्ता
Salt to taste, नमक स्वादअनुसार
1 tsp Dry fenugreek leaves, कसूरी मेथी
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
A pinch of asafoetida, हींग

For Toasted Almonds
1 ½ tbsp Ghee, घी
4-5 Almonds, sliver, बादाम
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर

For Garnish
Toasted Almond, भुना हुआ बादाम
Coriander sprig, धनिया पत्ता

Process
For Marination
In a large bowl, add chicken, salt to taste, green chili, tender coriander stem, ginger garlic paste.
Add curd, degi red chili powder, turmeric powder, coriander powder, fried onions, coriander leaves and marinated well.
Add fried onion oil and mix everything well.

For Barista
In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
Transfer it into a bowl and keep it aside for further use.

For Mughali Chicken Handi
In a handi, add oil, once it's hot, add bay leaf, cinnamon stick and let it splutter.
Add marinated chicken, cover it with the lid and cook on low flame for 15-20 minutes.
Add warm water and mix well. Cook for another 5-10 minutes until the chicken is cooked properly.
Add salt to taste, prepare masala and mix well. Transfer it into a serving dish.
Garnish it with toasted almonds, coriander sprig and serve hot with roti or naan.

For Masala
In a pan, add black cardamom, green cardamom, mace, black peppercorns, cloves.
Add Cinnamon stick, bay leaf, salt to taste and dry fenugreek leaves.
Dry roast on medium flame until the spices turn fragrant.
Transfer it into a tray, add degi red chili powder, asafoetida.
Transfer this into a grinder jar and grind into a fine powder. Keep aside for further use.

For Toasted Almonds
In a pan, add ghee, once it's hot, add sliver almonds, degi red chili powder and toss well.

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