Mughlai Chicken Handi spicy restaurant style Chicken curry Chef Ranveer

MUGHLAI CHICKEN HANDI - While there are a lot of Mughlai versions of this dish, this is how I learnt it and love it :) Do try..

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:
Chicken Sukka Masala - https://youtu.be/SC5LJP31cZk
Chicken Chole - https://youtu.be/PMGiN1mY2zs
Chicken Lollipop - https://youtu.be/Wu3YyGXmd08

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MUGHLAI CHICKEN HANDI
Preparation time 5-10 minutes
Cooking time 25-30 minutes
Serve 2-4

Ingredients
For Marination
1 kg Chicken (thigh & drumstick)
Salt to taste,
1 no. Green chili, slit into half,
1 tbsp Tender Coriander stem, chopped,
1 tsp Ginger Garlic paste,
1 cup Curd, beaten,
1 tsp Degi red chili powder,
tsp Turmeric powder,
1 tsp Coriander powder,
Fried Onions,
tbsp Coriander leaves, chopped,
2 tsp Fried onion oil,

For Barista
3-4 large Onions, sliced,
Oil for frying,

For Mughali Chicken Handi
1 tbsp Oil,
1 Bay leaf,
1 inch Cinnamon stick,
Marinated Chicken,
cup Warm water,
Salt to taste,
1 tsp Prepared Masala,
1 tsp Chili oil,

For Masala
4 Black cardamom,
6-7 Green cardamom,
2 Mace,
15-20 Black peppercorns,
2-4 Cloves,
inch Cinnamon stick,
2-3 Bay leaf,
Salt to taste,
1 tsp Dry fenugreek leaves,
tsp Degi red chili powder,
A pinch of asafoetida,

For Toasted Almonds
1 tbsp Ghee,
4-5 Almonds, sliver,
tsp Degi red chili powder,

For Garnish
Toasted Almond,
Coriander sprig,

Process
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 its 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.

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- http://bit.ly/RBAppiOS
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