Mughlai Chicken Handi Recipe

A rich, creamy, and deeply spiced chicken curry that screams comfort food. Tender pieces of chicken get seared until golden, then simmered in a lush onion-tomato base with cashew paste, yogurt, and a whisper of dried fenugreek. The result? A velvety, mildly spiced dish that pairs beautifully with paratha, roti, or even steamed rice.

Recipe Information

Yield: 4 servings

Ingredients

For the chicken marinade:

500 g boneless chicken breast or thigh, cut into medium pieces

¾ tsp salt

1 tsp lime juice

¼ tsp black pepper

¼ tsp white pepper

½ tsp garlic paste

½ tsp ginger paste

¼ tsp red chili powder

1 tsp cooking oil

For the handi:

4 Tbsp cooking oil

1 cup onions, finely chopped

1 tsp garlic paste

1 tsp ginger paste

¾ tsp red chili powder

½ tsp turmeric powder

2–3 Tbsp tomato puree

1 tsp coriander powder

1 tsp cumin powder

¾ tsp garam masala

2 Tbsp plain full-fat yogurt

1½ Tbsp cashew paste (about 12 cashews, soaked and blended)

¾ tsp salt, or to taste

1 cup hot water

3 green chilies, slit lengthwise

¾ tsp kasuri methi (dried fenugreek leaves), crushed

1½ Tbsp milk powder

A pinch of sugar

Fresh coriander, chopped (for garnish)

Preparation

Step 1
In a bowl, combine chicken with salt, lime juice, black and white pepper, garlic paste, ginger paste, red chili powder, and oil. Toss well to coat. Let it marinate for at least 20 minutes (longer if you can).

Step 2
Heat 4 Tbsp oil in a heavy pan or handi over medium heat. Add the chicken pieces in a single layer and let them sear without stirring too much. Cook 5–6 minutes until you see charred spots. Remove and set aside.

Step 3
In the same pan, add the onions and sauté until golden brown. Splash a little water to keep them from burning. Stir in garlic and ginger paste, then add chili powder and turmeric. Cook until the oil separates from the masala.

Step 4
Mix in the tomato puree, followed by coriander, cumin, and garam masala. Once the rawness cooks out, fold in the yogurt and keep stirring until you see the oil releasing again. Add the cashew paste and salt, cook for another minute.

Step 5
Return the chicken along with its juices to the pan. Sauté 2–3 minutes, then pour in hot water. Bring to a gentle simmer.

Step 6
Add green chilies, kasuri methi, milk powder, and a tiny pinch of sugar. Mix well, cover, and let it cook over low heat for about 6 minutes.

Step 7
Garnish with fresh coriander and serve hot with paratha, roti, or naan.

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