MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds creaminess with fewer calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides protein and tanginess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers offer sweetness without heat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein option.

Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.

Grate the onion and whisk the curd/yogurt.

Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later.

Slice the green chillies and chop the coriander leaves for garnish.

Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.

Heat oil in a wok or kadhai and add the grated onion. Fry on medium heat for 4-5 mins till the colour changes.

Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins.

Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.

Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins.

Now add the readymade tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it’s cooked and oil separates.

Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates.

Now add 150 ml water and sliced green chillies, give a stir and cover & cook on low heat for 15 mins till the chicken is cooked and oil separates.

Add the garam masala powder and crushed Kasuri Methi (Fenugreek leaves), give a mix and simmer on low heat for 2-3 mins.

Garnish with chopped coriander leaves and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens