How To Make Chicken Mughlai Handi ?

 How You Can Make Chicken Mughlai Handi ?

MUGHLAI CHICKEN HANDI

Preparation Time : 5 to 10 Minutes

Cooking Time : 25 to 30 Minutes

Serve : 2 -4

INGREDIENTS

For Marination

● 1 Kg Chicken ( Thigh & drumstick )

● Salt to Taste

● 1 No. Green Chilli, Slit into half

● 1 Tablespoon Tender Coriander Stem, Copped

● 1 and half Table Spoon Ginger Garlic Paste

● 1 Cup Curd, Beaten

● 1Tablespoon Degi Red Chilli Powder

● Half Table Spoon Turmeric Powder

● 1 Table Spoon Coriander Powder

● Fried Onion

● Half Tablespoon Coriander Leaves, Chopped

● 2 Tablespoon Fried Onion Oil

FOR BARISTA

● 3-4 Large Onion,Sliced

● Oil for Frying

FOR MUGHULAI CHICKEN HANDI

● 1 Table Spoon Oil

● 1 Bay Leave

● 1 inc Cinnamon Sticks

● Marinated Chicken

● Half Cup Warm Water

● Salt To Taste

● 1 Table Spoon Prepared Masala

● 1 Table Spoon Chilli oil

FOR MASALA

● 4 Black Curdamom

● 6-7 Green Curdamom

● 2 Mace

● 15 -20 Black Peppercorns

● 2-4 Cloves

● Half inc Cinnamon Stick

● 2-3 Bay Leaf

● Salt To Taste

● 1 Tablespoon Dry Fenugreek Leaves

● Half Table Spoon Degi Red Chilli Powder

● A Pinch Of Asafoetida

FOR TOASTED ALMONDS

● 1 and Half Table Spoon Gheee

● 4-5 Almonds, Sliver

● Half Table Spoon Degi Red Chilli Powder

FOR GARNISH

● Toasted Almonds

● Coriander Sprig

PROCESS OF HOW TO MAKE CHICKEN MUGHLAI HANDI

FOR MARINATION : In a large bowl, add chicken, salt to taste, Green Chilli, Tender coriander stem, ginger garlic paste. 

Add curd, degi red chilli powder, turmeric powder, coriander powder, fried onion, coriander leaves and marinated well. add fried onion oil and mix everythings well.

FOR BARISTA : In a shallow pen or kadai, add oil, once it hot, add onion in small batches and fry until golden brown colore. Transfer it into a bowl and keep aside for further use.

FOR MUGHLAI CHICKEN HANDI : In a handi, add oil, once it 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 onother 5-10 Minutes Untill the chicken is cooked properly.

Add salt to taste, prepared 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 papercorns, cloves.

add cinnamom stick, bay leaf, salt to taste, and dry fenugreek leaves. Dry roast on medium flame until the spices turn fragrant. Transfer it into tray, add degi red chilli 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 hot, add sliver almonds, degi red chilli powder, and toss well....! Thats it.