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.

A flavorful dish of mughlai chicken handi served in a white bowl, garnished with fresh cilantro, showcasing a rich, creamy sauce.

Recipe Information for Mughlai Chicken handi

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)

https://www.youtube.com/watch?v=Bb8QbmTeAMc

Preparation

Step 1 For Mughlai Chicken Handi Recipe 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 2Heat 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 3In 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 4Mix 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 5Return the chicken along with its juices to the pan. Sauté 2–3 minutes, then pour in hot water. Bring to a gentle simmer.

Step 6Add 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 7Garnish with fresh coriander and serve hot with paratha, roti, or naan.