healthy HOMEMADE best MUGHLAI chicken handi | chicken handi recipe
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| Mughlai-chicken-recipe |
Ingredients for Mughlai Chicken Handi:
- Boneless chicken thighs, 1 "pieces - 450-500 grams.
- For marinade:
- Salt - 1 teaspoon
- Crushed pepper - 3/4 tsp
- Spice powder:
- Turmeric Powder - 1/2 teaspoon
- Red pepper - 1.5 tbsp
- Coriander powder - 2 tbsp
- Cumin Powder - 1/2 teaspoon
- Hot spice powder - 3/4 teaspoon
- Kasuri fenugreek (dried fenugreek leaves) - 2 tbsp
Other ingredients:
- Chopped onion - 100 grams (2 small)
- Ginger Garlic Paste - 2 tbsp
- Prepared tomato puree or paste - 4 tablespoons.
- Whipped yogurt/yogurt - 3 tablespoons
- Cashew paste - 12 cashews
- Green pepper, chopped 3.
- Refined oil - 3 tbsp
- Green coriander, chopped - 2 tbsp
Preparation:
- Cut boneless chicken thighs into 1 ”pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 minutes.
- Grind onion and stir in yogurt/yogurt.
- Make a cashew paste. To make the cashew paste, put the whole cashews in a grinder/blender and grind to a thick paste. Add 3 tablespoons of water and mix into a smooth paste. Set aside for later use.
- Chop green chilies and garnish with chopped coriander.
- For tomato puree/paste, use tomato puree available in stores. If not available, mix 2 medium red ripe tomatoes into the paste and use it instead.
- Fry Kasuri methi (dried fenugreek leaves) and crush it with your hands into a thick powder.
The Process:
Heat oil in a frying pan or oil and add chopped onion. Fry on medium heat for 4-5 minutes till the color changes. Add ginger-garlic paste, mix, and fry on low to medium heat for 2-3 minutes.
Now add the marinated chicken, mix, and fry on high heat for 1-2 minutes until the color turns white and slightly brown.
Add all the spice powder except hot spice powder and Kasuri methi, mix and fry on medium heat for 3-4 minutes.
Now add the prepared tomato puree, mix, and fry on medium to low heat for 3-4 minutes until it is cooked and the oil separates.
- Now add cashew paste and whipped yogurt/yogurt, mix well, and cook on low heat for 2 minutes until the oil separates.
- Now add 150 ml of water and chopped green chilies; stir, and cook on low heat for 15 minutes until the chicken is cooked and the oil separates.
- Add hot spice powder and crushed Kasuri methi (fenugreek leaves); mix, and boil on low heat for 2-3 minutes.
- Garnish with chopped coriander and serve hot.