MUGHLAI CHICKEN HANDI CHICKEN HANDI RECIPE BONELESS CHICKEN GRAVY

Mughlai Chicken Handi Restaurant Style Chicken Handi Chicken Handi Recipe Chicken Handi by Spice Eats Chicken Handi Boneless Chicken Gravy Chicken Recipe Handi Chicken Boneless Chicken Curry Recipe Ingredients for Mughlai Chicken Handi - Boneless Chicken thighs 1 pieces- 450-500 gms For Marination - Salt- 1 tsp - Crushed Pepper- 3 4 tsp Spice Powders - Turmeric Powder- 1 2 tsp - Red Chilli Powder- 1 5 tsp - Coriander Powder- 2 tsp - Cumin Powder- 1 2 tsp - Garam Masala Powder- 3 4 tsp - Kasuri Methi Dried Fenugreek leaves - 2 tsp Other Ingredients - Grated Onion- 100 gms 2 small - Ginger Garlic paste- 2 tsp - Readymade tomato pur e or paste- 4 tbsp - Whisked Curd Yogurt- 3 tbsp - Cashew paste- 12 cashews - Green Chillies sliced- 3 - Refined Oil- 3 tbsp - Coriander leaves chopped- 2 tbsp Preparation - Cut the boneless chicken thighs into 1 pieces Marinate with salt and crushed pepper Mix and set aside for 30 mins - Grate the onion and whisk the curd yogurt - Make a paste of the cashew nuts To make cashew paste add the whole cashews into a grinder blender and coarse grind into a fine powder Add 3 tbsp water and blend into a smooth paste Set aside for use later - Slice the green chillies and chop the coriander leaves for garnish - For tomato pur e paste use readymade tomato pur e available in stores If not available blend 2 medium red ripe tomatoes into a paste and use that instead - Dry roast the Kasuri Methi dried Fenugreek leaves and crush it into a coarse powder with your hand Process - Heat oil in a wok or kadhai and add the grated onion Fry on medium heat for 4-5 mins till the colour changes Add the ginger garlic paste mix and continue to fry on low to medium heat for 2-3 mins - Now add the marinated chicken mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned - Add all the spice powders other than Garam Masala Powder and Kasuri Methi mix and fry on medium heat for 3-4 mins - Now add the readymade tomato pur e give a mix and fry on medium to low heat for 3-4 mins till it s cooked and oil separates - Now add the cashew paste and whisked curd yogurt mix it well and cook on low heat for 2 mins till oil separates - Now add 150 ml water and sliced green chillies give a stir and cover cook on low heat for 15 mins till the chicken is cooked and oil separates - Add the garam masala powder and crushed Kasuri Methi Fenugreek leaves give a mix and simmer on low heat for 2-3 mins - Garnish with chopped coriander leaves and serve hot mughlaichickenhandi chickenhandirecipe chickenrecipe bonelesschickengravy handichicken chickengravy chickencurry spiceeats spiceeatsrecipes spiceeatschicken

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