Mughlai Chicken Handi
Description
A rich, royal, and restaurant-style Mughlai chicken handi featuring tender boneless chicken simmered in a luscious, aromatic onion-almond paste and tomato-yogurt gravy.
Ingredients
For Chicken Marinade:
For Almond Paste & Onion Base:
For the Gravy & Spices:
Instructions
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Marinate the boneless chicken pieces with salt and black pepper powder, and set aside.
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Blend soaked and peeled almonds with a little water to form a smooth almond paste. Separately, blend or grate the onions into a paste.
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Heat 1/4 cup of oil in a pan, add the onion paste and ginger-garlic paste, and sauté for 3 to 4 minutes until golden and aromatic.
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Add the marinated chicken pieces to the pan and cook on high heat until the chicken changes color and seals in its juices.
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Stir in salt, red chilli powder, coriander powder, cumin powder, and turmeric powder, mixing well into the chicken.
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Pour in the tomato puree, stir thoroughly, and let it cook on medium heat until the tomatoes soften and blend into the gravy.
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Add the yogurt and the prepared almond paste, stirring continuously to create a rich, velvety consistency.
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Cover the pan and let it simmer on low flame for 15 minutes until the chicken is fully tender and cooked through.
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Crush Kasuri methi between your palms and sprinkle it over the curry along with fresh green chillies and chopped cilantro. Give it a final toss and serve hot with steamed rice or naan!
Note
Blending the onions into a smooth paste gives this Mughlai gravy its signature ultra-smooth, restaurant-style texture without needing heavy cream.
The addition of almond paste adds a natural nutty richness characteristic of authentic Mughlai cuisine.
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