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Mughlai Chicken Handi
MUGHLAI CHICKEN HANDI
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Marination
- 1 kg Chicken (thigh & drumstick)
- Salt to taste,
- 1 no. Green chili, slit into half,
- 1 tbsp Tender Coriander stem, chopped,
- 1 ½ tsp Ginger Garlic paste,
- 1 cup Curd, beaten,
- 1 tsp Degi red chili powder,
- ½ tsp Turmeric powder,
- 1 tsp Coriander powder,
- Fried Onions,
- ½ tbsp Coriander leaves, chopped,
- 2 tsp Fried onion oil,
For Barista
- 3-4 large Onions, sliced,
- Oil for frying,
For Mughali Chicken Handi
- 1 tbsp Oil,
- 1 Bay leaf,
- 1 inch Cinnamon stick,
- Marinated Chicken,
- ½ cup Warm water,
- Salt to taste,
- 1 tsp Prepared Masala,
- 1 tsp Chili oil,
For Masala
- 4 Black cardamom,
- 6-7 Green cardamom,
- 2 Mace,
- 15-20 Black peppercorns,
- 2-4 Cloves,
- ½ inch Cinnamon stick,
- 2-3 Bay leaf,
- Salt to taste,
- 1 tsp Dry fenugreek leaves,
- ½ tsp Degi red chili powder,
- A pinch of asafoetida,
For Toasted Almonds
- 1 ½ tbsp Ghee,
- 4-5 Almonds, sliver,
- ½ tsp Degi red chili powder,
For Garnish
- Toasted Almond,
- Coriander sprig,
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.
*Recipe on video and text may differ from each other!
How to cook Mughlai Chicken Handi:
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