Mughlai Chicken Handi मुग़लई चिकन हांड़ी करी spicy restaurant style Chicken curry

For Marination

• In a large bowl, add chicken, salt to taste, green chili, tender coriander stem, ginger garlic paste.
• Add curd, degi red chili powder, turmeric powder, coriander powder, fried onions, coriander leaves and marinated well.
• Add fried onion oil and mix everything well.

For Barista

• In a shallow pan or kadai, add oil, once it’s hot, add onions in small batches and fry until golden brown in color.
• Transfer it into a bowl and keep it aside for further use.

For Mughali Chicken Handi

• In a handi, add oil, once it’s 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 another 5-10 minutes until the chicken is cooked properly.
• Add salt to taste, prepare 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 peppercorns, cloves.
• Add Cinnamon stick, bay leaf, salt to taste and dry fenugreek leaves.
• Dry roast on medium flame until the spices turn fragrant.
• Transfer it into a tray, add degi red chili 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’s hot, add sliver almonds, degi red chili powder and toss well.