Mughalai Chicken Handi

Mughalai Chicken Handi

Mughalai Chicken Handi is Karachi’s popular dish. They make chicken handi with khoya, almonds and cream. Ithas a creamy texture and flavor.

 

Mughalai Chicken Handi

Mughalai Chicken Handi

Ingredients:

  • Chicken boneless – ½ kg
  • Chilli powder – 1 tsp
  • Fenugreek leaves (kasuri methi) – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Cumin powder – 1 tsp
  • Grated coconut – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Pepper powder – 1 tsp
  • Tomato – 1 no
  • Boiled onion paste – 3 tbsp
  • Salt to taste
  • Fresh cream – 100 ml
  • Almonds/Badam – 6 nos

Preparation:

  • Boiled onion paste: Chop onions to medium pieces and boil them in water along with peppercorns – 10 nos, cloves – 3 nos and cinnamon – 1” inch bark. Let it cool and grind them to a fine paste.
  • Blanch (soak almonds/badam in hot water for few minutes and peel off the skin)
  • Grind tomato to fine paste.
  • Grind coconut and almonds/badam.
  • Finely chop ginger and garlic to small pieces.
  • Heat oil in a kadai. Put ginger and garlic pieces, fry them till they change to golden brown colour.
  • Add chicken and fry for few mins.
  • Add all the spice powders, salt and fenu greek leaves. Fry them for few minutes.
  • Add boiled onion paste, tomato paste and coconut-almond paste and mix thoroughly.
  • Cover, sprinkle water and stir in for every 5 mins. Wait till the chicken gets cooked.
  • Add fresh cream to make gravy.
  • After 5mins, add in the khoya and cook for few mins.

Garnish with  coriander or mint leaves. Serve hot with Briyani’s, pulav’s and rotis.

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