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MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY

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MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY

Mughlai Chicken Handi | Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe


Ingredients for Mughlai Chicken Handi:

- Boneless Chicken thighs, 1” pieces- 450-500 gms

For Marination:
- Salt- 1 tsp
- Crushed Pepper- 3/4 tsp

Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi (Dried Fenugreek leaves) - 2 tsp

Other Ingredients:
- Grated Onion- 100 gms (2 small)
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée or paste- 4 tbsp
- Whisked Curd/Yogurt- 3 tbsp
- Cashew paste- 12 cashews
- Green Chillies, sliced- 3
- Refined Oil- 3 tbsp
- Coriander leaves, chopped- 2 tbsp

Preparation:

- 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.
- For tomato purée/paste, use readymade tomato purée available in stores. If not available, blend 2 medium red ripe tomatoes into a paste and use that instead.
- Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.

Process:

- 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.




#mughlaichickenhandi #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
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RESTAURANT STYLE CHICKEN HANDI | CHICKEN HANDI RECIPE | CHICKEN HANDI BY SPICE EATS

Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry



Ingredients for Chicken Handi :

- Boneless Chicken, cut into cubes- 500 gms
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp

- Onions, fine chopped- 1 big (100 gms)
- Tomatoes, chopped- 4 small (200 gms)
- Green Chillies, cut into big pieces - 3 nos
- Ginger, julienned- 1 tbsp
- Coriander, chopped for garnish- 3 tbsp

Other Ingredients:

- Cumin seeds- 3/4 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed Black Pepper- 1/4 tsp
- Dry Fenugreek Leaves, dry roasted & powdered- 1 tsp

- Whisked Curd or Yogurt- 2 tbsp
- Fresh Cream- 4 tbsp
- Oil- 4 tbsp

Preparation:

- Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
- Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
- Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.

Process:

- Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
- Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
- Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
- Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
- Continue to cook for around 3 mins on medium to low heat till oil separates.
- Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
- Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
- Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
- Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
- Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
- Give a mix and simmer for 2-3 mins till oil separates.
- Garnish with chopped coriander.


#chickenhandi #chickenhandirecipe #handichicken #chickenmasala #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
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HANDI CHICKEN RECIPE | HANDI CHICKEN CURRY | HOW TO MAKE HANDI CHICKEN

Handi Chicken Recipe | Handi Chicken Curry | How To Make Handi Chicken | Chicken Handi | Chicken Handi Recipe | Chicken Handi Curry


Ingredients for Handi Chicken:

- Chicken, curry cut with bones- 500 gm
- Onion sliced- 2 medium
- Garlic chopped- 6 cloves
- Ginger grated- 1 inch piece (1 tsp grated)
- Green chillies chopped- 2
- Tomatoes, fine chopped- 2 medium
- Turmeric powder- 1/2 tsp
- Kashmiri Chilli Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi - 1 tsp
- Curd- 3 tbsp
- Cream- 2 tbsp

To be roasted & crushed lightly:
- Coriander seeds- 1 tsp
- Cumin seeds- 1 tsp

- Oil- 3 tbsp
- Salt- 1 tsp or to taste

Preparation:

- Lightly roast the coriander seeds & cumin seeds in a pan on low heat for 1-2 mins. Crush it to a coarse powder in a mortar & pestle.
- Slice the onion, chop the garlic, tomatoes & green chillies and grate the ginger.
- Fry the sliced onions until golden brown. Remove & allow it to cool.

Process:

- Heat oil in a kadhai and add chopped garlic.
- Fry for a few seconds and then add the chopped tomatoes.
- Cook on medium for around 3 mins till tomatoes are soft.
- Add the green chillies & grated ginger. Fry for 2 mins.
- Mix in the fried onions and fry for 1 min.
- Add in the chicken pieces & fry on high heat for 2-3mins.
- Now add half of the crushed coriander-cumin seeds, turmeric powder, red chilli powder and salt.
- Fry on high heat for 2 mins followed by 3 mins on medium heat.
- Now switch off the heat & add the whisked curd. Mix in well and then switch on heat.
- Cover & cook for 10 mins till oil separates & chicken is nearly cooked.
- Add in kasuri Methi & cream. Mix & cook for 2 minutes.
- Add in rest of the crushed coriander- cumin seeds and garam masala powder.
- Pour in a cup of water, mix and cook covered on low flame for 5 mins.
- Garnish with chopped coriander leaves.
- Serve hot with roti or rice.

#handichicken #chickenhandi #spiceeatschicken #spiceeatsrecipes #handichickencurry #handichickenrecipe #chickenhandicurry #chickenhandirecipe #chickencurry

Music:
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CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE

Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry


Ingredients for Chicken Malai Handi:

(Tsp - teaspoon; Tbsp - tablespoon)

- Boneless Chicken thighs - 500 gms (cut into 2” pieces)

For Marination:
- Salt- 1 tsp
- White Pepper Powder- 1 tsp

Onion-Cashew Paste:
- Onion, sliced- 2 medium (130 gms)
- Cashew nuts- 12 nos
- Green Chillies, cut- 3

Whole Spices:
- Green Cardamom- 5
- Cloves-5
- Black Peppercorns- 12

Spice Powders:
- White Pepper Powder- 1/2 tsp
- Coriander Powder- 1 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 3/4 tsp
- Nutmeg Powder (Jaiphal)- 1/4 tsp

Other Ingredients :
- Ginger Garlic paste- 2 tsp
- Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water
- Fresh Cream- 4 tbsp
- Oil- 3 tbsp
- Butter (optional)- 1 tbsp
- Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp

Preparation:

- Clean and cut the boneless thighs into 2” pieces.
- Grind the white peppercorns or use readymade white pepper powder.
- Grate the Nutmeg (Jaiphal) into a powder.
- Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins.
- For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts.
- Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool.
- Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste.
- For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later.

Process:

- Heat oil in a wok or kadai and add the whole spices.
- Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins.
- Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing.
- Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown.
- Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins.
- Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates.
- Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender.
- Remove the lid and add the fresh cream. Give a mix and add another 50 ml water.
- Cover and cook on low heat for another 5 mins till oil separates.
- Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves).
- Mix and simmer on low heat for 2 mins.
- Serve with roti or naan.





#chickenmalaihandi #murghmalaihandi #creamychickenrecipe #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #spiceeatsrecipes #spiceeatschicken
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MUGHLAI CHICKEN | CHICKEN MUGHLAI RECIPE | MUGHLAI CHICKEN RESTAURANT STYLE

Mughlai Chicken | Chicken Mughlai Recipe | Mughlai Chicken Curry | Chicken Curry Mughlai Style | Mughlai Chicken Restaurant Style | Mughlai Chicken Dhaba Style



Ingredients for Mughlai Chicken:

For Marination:
- Chicken with bones- 500 gms
- Salt-3/4 tsp
- Turmeric powder-1/4 tsp
- Red Chilli Powder- 1/2 tsp

For the paste:
- Fried onions (2 medium sized onions)
- Green chillies- 2
- Ginger- 1” piece
- Garlic cloves- 5
- Cashew nuts- 12 (soaked in warm water earlier)

Whole spices:
- Green cardamom-3
- Cloves-3
- Cinnamon- 2
- Whole peppercorns-10
- Bay leaf-1

Powders:
- Coriander powder-2 tsp
- Cumin powder-1/2 tsp
- Garam masala powder- 1/2 tsp

- Kewra water (Screw pine Essence)- 1/2 tsp (optional)
- Oil- 3 tbsp
- Salt-1/4 tsp for seasoning

Preparation:

- Marinate the chicken pieces with the items indicated. Set aside for 30 mins.
- Soak the cashew nuts in warm water for around 20 mins.
- Slice 2 medium sized onions & fry till light brown (birista). Remove from oil & keep aside to cool.
- Put all items indicated for paste in the grinder and coarse grind it, give a mix, add water and blend to a smooth paste.

Process:

- Heat oil in a pan or kadai and add the whole spices.
- Once it splutters, add the paste. Fry on medium to low heat for 6-7 mins till color becomes light brown and oil separates.
- Add in the coriander, cumin and garam masala powder, mix well and add 1/2 a cup of water. Fry for 3-4 mins till the masala is cooked and oil separates.
- Now add in the marinated chicken , mix well and fry on medium heat for 5 mins.
- Lower heat and continue to fry it for another 2-3 mins till the chicken pieces are browned and masala coats the chicken pieces.
- Add 200 ml water & 1/4 tsp salt, mix well and cover & cook for around 20 mins till chicken is tender.
- Lastly, optionally add keora water for additional flavour, mix well and simmer for around 1-2 mins.
- Serve hot with roti or rice

#mughlaichicken #chickenmughlairecipe #mughlaichickencurry #mughlaichickengravy #mughlaichickenmasala #spiceeats #spiceeatsrecipes #spiceeatschicken #chickenmughlai

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Mughlai chicken curry/how to make royal mughlai chicken/creamy chicken curry/malai chicken

Try north Indian recipe rich and creamy mughlai chicken gravy, made with onion and dry nuts. It's very creamy and rich recipe mixed with many spices curd and cream. This can be served with any Indian bread or rice.

Click on the link to buy products from amazon

Induction gas
Kadai
Blender
Gorilla pod

To marinate chicken
500 gram washed and cleaned chicken
1/2 cup thick curd
1 tsp ginger garlic paste
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp salt

For gravy
3 medium sized onion
10 peeled almonds/badam
2 tbsp broken cashews
1/2 cup fresh curd
1 tsp red chilly powder
1 tsp coriander powder
1 tsp roasted cumin powder
1/2 tsp garam masala
1 tbsp fresh cream

CHICKEN MAHARANI RESTAURANT STYLE | MAHARANI CHICKEN CURRY | CHICKEN RECIPE

Chicken Maharani Restaurant Style | Maharani Chicken Curry | Chicken Maharani | Chicken Recipe | Mughlai Maharani Chicken | How To Make Chicken Maharani | Chicken Maharani Recipe | Chicken Gravy Recipe


Ingredients for Chicken Maharani Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken, large pieces with bones- 1 kg

Whole spices for dry roasting:
- Coriander Seeds- 2 tsp
- Cumin Seeds- 2 tsp
- Fennel Seeds- 2 tsp
- Green Cardamom- 6
- Cloves- 8
- Black Peppercorns- 12
- Mace Flower (Javitri)- 1
- Red Chillies- 10

Spices for tempering:
- Cinnamon- 3 small pieces
- Bay leaf- 3

Onion-Cashew Paste:
- Onions, quartered- 2 large (200 gms)
- Cashew nuts- 18

Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1/2 tsp

Other Ingredients:
- Ginger Garlic paste- 3 tsp
- Whisked Curd/Plain Yogurt- 8 tbsp (150 gm)
- Green Chillies, slit- 4-5
- Fresh Cream- 4 tbsp
- Kasuri Methi(dried fenugreek leaves), dry roasted and crushed- 2 tsp
- Refined Oil- 5 tbsp
- Salt- 2 tsp + 1/4 for seasoning

Preparation:

- Add all the whole spices for roasting in a pan and dry roast them on low heat for around 3 mins. Remove to a plate and allow to cool.
- Grind the spice to a powder.
- Make a paste of the onions and cashews by adding 2-3 tbsp of water.
- Whisk the curd/plain yogurt, set it aside.
- Dry roast the Kasuri Methi (dried fenugreek leaves), allow to cool and then crush roughly with your hands.

Process:

- Heat oil in a pan and add the cinnamon & bay leaves. Give a stir for 15 secs.
- Now add the onion-cashew paste and fry on medium heat for 7-8 mins till the paste is grainy
- Add the ginger garlic paste, mix and fry on medium heat for 2-3 mins.
- Now the blended Spice powder, turmeric powder and 1/4 tsp salt. Give a mix and cook on low to medium heat for 3-4 mins after adding a splash of water.
- Now reduce heat to low (or switch off heat) and add the whisked curd/plain yogurt. Stir and mix it well.
- (Switch on heat now) Stir on low heat for 3-4 mins till oil separates.
- Now add the chicken pieces, 2 tsp salt and 1/2 tsp Red Chilli powder. Mix and sear on high heat for 4-5 mins.
- Continue to cook on medium heat for 3-4 mins till the chicken is browned.
- Now add 300 ml water, give a mix and cover & cook on low heat for 20-25 mins till chicken is tender.
- Now add the fresh cream, roasted & crushed Kasuri Methi (dried fenugreek leaves) and the slit green chillies.
- Give a mix and simmer on low heat for 3 mins till oil separates.
- Serve with roti, naan or rice.




#chickenmaharani #maharanichickencurry #mughlaichickenmaharani #chickenmaharanirecipe #chickengravy #chickencurry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken

Chicken Mughlai Masala❤️Sab Sey Best Sab Sey Top Iske Agey Baki Sabhi Flop ???? Ramzan Special Recipe????

#mughlai chicken #mughlaichickenmasala #मुगलई चिकन
Recipe for mughlai chicken,mughlai chicken biryani,mughlai chicken curry, cook withfem chicken Mughlai masala, mughlai chicken korma,मुगलई चिकन बनाने का आसान तरीका,चिकन करी,how to make mughlai chicken,mughlai chicken recipe in hindi,mughlai chicken recipe video,authentic mughlai chicken recipe,cook with fem mughlai chicken,mughlai chicken by cook with fem,mughlai chicken dishes,food,indian chicken curry,easy chicken curry,quick chicken curry,how

INGREDIENTS
Chicken - 500 grams
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon
Salt
Ginger garlic paste - 4 teaspoon
Curd - 3 teaspoon
Half a lemon extract

Oil as required
Onions - 2
Almonds - 10
Cashews - 12
Green chilli - 1
Curd - 1/2 cup

Clarified butter - 3 teaspoon
Red chilli powder - 2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Fem magic masala - 1 teaspoon
Black peppercorns - 1/2 teaspoon
Cloves - 4
Cardamom - 3
Cinnamon stick - 3
Star anise - 1
Coriander leaves


FEM MAGIC MASALA VIDEO LINK


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TANDOORI CHICKEN WITHOUT OVEN


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Reshmi Chicken Masala By ijaz Ansari | Chicken Curry | Chicken Masala Curry |

asslam o alaikum dosto
aj me ap k lye laya hun. reshmi Chicken Masala recipe. reshmi Chicken curry recipe. Chicken curry recipe. Chicken reshmi recipe. Chicken handi recipe. Chicken malai boti. Chicken recipe. shadyo wala chicken. chicken reshmi handi recipe. Chicken masala . Indian chicken curry. pakistani Chicken handi. Chicken Recipes. restaurant style Chicken recipe. dhaba style Chicken recipe. ijaz Ansari food secrets
ijaz ansari recipe. ijaz . ijaz Ansari chana chat.
#reshmichicken #chickencurry #ijazansarifoodsecrets #ijazansarirecipes # lock down recipes| |

RESHMI CHICKEN MASALA | MURGH RESHMI MASALA | CHICKEN RESHMI MASALA CURRY

Reshmi Chicken Masala | Murgh Reshmi Masala | Chicken Reshmi Masala Curry | Reshmi Chicken Curry | Reshmi Chicken Gravy | Chicken Curry Recipe | Chicken Gravy | Chicken Masala | Chicken Curry by Spice Eats


Ingredients for Reshmi Chicken Masala:

For the Marination:
- Chicken, large curry cut pieces- 500 gms
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Ginger Garlic paste- 1.5 tsp
- Whisked Curd/ plain yogurt- 5 tbsp
- Fresh Cream- 1 tbsp
- Green Chillies, chopped- 3
- Coriander Leaves, chopped- 3 tbsp
- Lemon Juice- 1 tsp
- Salt- 1 tsp

Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 1
- Bay Leaves- 2

Onion-Cashew Paste-
- Onions sliced- 2 medium (130 gms)
- Cashew nuts- 10

Other Ingredients:
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi- 1 tbsp
- Salt for seasoning- a pinch
- Refined Oil- 3 tbsp+ 1 tbsp for frying the onions and cashews.

Preparation:

- Chop the green chillies and coriander leaves. Marinate the chicken with items indicated.
- Infuse smoke into the marinade to get a barbecue flavour (as shown in the video). Cover and set aside for 30 mins.
- Slice the onions and heat 1 tbsp oil in a pan. Fry the sliced onions on medium heat for 5 mins till translucent and then add the cashew nuts. Mix and fry on low heat for 2 mins. Remove onto a plate and set it aside to cool. Grind it into a paste after adding 3 tbsp water.
- Dry roast the Kasuri Methi on low heat. Crush it lightly with your hand and set aside.

Process:

- Heat oil in a pan and add the whole spices & bay leaves.
- Give a stir and when it splutters add the onion-cashew paste.
- Sauté on medium heat for 3-4 mins till it changes colour and oil separates.
- Now add the marinated chicken, give a mix and sear on high heat for around 3-4 mins. Continue to fry on medium heat for another 7-8 mins till the chicken is browned and oil separates.
- Add the garam masala powder and a pinch of salt & mix and cook for 2 mins on low heat.
- Now add 200 ml water, give a mix and cover & cook on low heat for 15 mins till chicken is tender.
- Now add the crushed Kasuri Methi, give a mix and simmer on low heat for 2 mins.




#reshmichickenmasala #murghreshmimasala #reshmichickencurry #chickenmasala #chickencurry #chickengravy #spiceeatschicken #spiceeatsrecipes #spiceeats
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लाजवाब स्वाद वाला मुग़लई चिकन महारानी | Delicious Mughlai Chicken Maharani recipe | Ramadan Recipe

#soniabartonrecipes #chickenrecipe #mughlaichicken

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How To Make Chicken Handi | Popular Chicken Curry Recipe | Curries And Stories With Neelam

Learn how to make Chicken Handi, one of the most popular chicken curry recipe at home with Neelam only on Get Curried.

Chicken Handi Recipe is a very traditional restaurant style chicken handi recipe that is made in a special vessel called a handi. Handi is a kind of cooking pan that was used in Indian cooking with a shallow depth and a wide bottom in olden days which was made of clay. However these days it is not so common to cook in such pots or to even find it. So don't worry, you can make this tempting dish in the khadai that you have at home. Try this recipe out and do post your comments.

Ingredients:
750 g chicken thigh
2 sliced onions
2-3 chopped tomatoes
3 tbsp ghee
4 cloves garlic chopped
11/2tsp ginger paste
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp chilli powder
3-4 green chillies
Salt to taste
1 tsp garam masala
2 tsp dried fenugreek
1 cup plain yogurt
1/2 cup cream ( optional)

Method:
- Heat ghee in a pan. Allow it to melt.
- Fry onions in ghee till they are dark golden brown.
- Once they are dark brown, remove the onions and keep them separately in a bowl.
- In the same ghee, add chopped garlic and tomatoes. Cook them until they are soft.
- Add the fried onion back in the ghee and mix it well.
- Add ginger paste and mix it well.
- Add cumin seeds, crushed coriander seeds and green chillies.
- Add turmeric powder, salt and chilli powder. Give it a mix.
- Add boneless chopped chicken in the mixture and mix it well.
- Fry them well till they are nicely cooked.
- Cover it with a lid and allow it to cook for 5 minutes.
- Once the chicken is cooked well, add yoghurt.
- Add crushed coriander seeds and fenugreek leaves and mix it.
- Pour cream along with fenugreek leaves and garam masala.
- Give it a final mix and serve hot!

#ChickenHandi #ChickenRecipe #GetCurried #ChickenGravy #ChickenCurry

Host : Neelam Bajwa
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A Handi is a cooking basin made from copper or clay (pot), which calls the Indian subcontinent home. It is utilised primarily in north Indian, Pakistani and Bangladeshi cooking.

KASURI MURGH MALAI | KASURI METHI MALAI CHICKEN | MURGH METHI MALAI

Kasuri Murgh Malai | Kasuri Methi Malai Chicken | Murgh Methi Malai | Kasuri Malai Murgh | Kasuri Methi Chicken Recipe | Methi Malai Chicken | Chicken Curry | Chicken Gravy


Ingredients for Kasuri Murgh Malai:

- Chicken with bones, curry cut pieces- 500 gms

For Marination:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
- Crushed Pepper- 1/2 tsp
- Ginger Garlic paste- 2 tsp
- Green Chillies, chopped- 2
- Kasuri Methi- 1 tbsp (not roasted)
- Whisked Curd/ Yogurt (watery)- 8 tbsp (5 tbsp whisked curd+ 3 tbsp water)

Whole Spices:
- Green Cardamom- 3
- Cloves- 3
- Cinnamon- 2 pcs
- Black Cardamom- 1

Spice Powders:
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
- Garam Masala Powder- 3/4 tsp

Other Ingredients:
- Onions, finely chopped- 2 medium (150 gms)
- Tomato Purée/Paste , readymade- 4 tbsp (1 medium- 75 gms red tomato blended, if readymade not available)
- Cashew paste- 9-10 cashews nuts
- Fresh Cream- 3 tbsp
- Kasuri Methi ( Fenugreek leaves)- 1 tbsp (dry roasted & crushed with your hand)
- Refined Oil- 3 tbsp
- Salt to season- 1/4 tsp

Preparation:

- Whisk the curd/yogurt and if thick, add 3 tbsp water to make it little thin.
- Chop the green chillies.
- Marinate the chicken with items specified, mix well and set aside for 60 mins on room temperature.
- Before starting to cook, fine chop the onions and if not using readymade tomato purée/paste, blend 1 medium sized red tomato into a paste.
- Also make a paste of the cashew nuts. To make the paste, add the cashews into a grinder and coarse grind into a powder. Now add 2 tbsp water and blend it again into a smooth paste.
- For the Kasuri Methi that will be used as garnish, dry roast it on low heat for 30 secs and then crush it with your hand.

Process:

- Heat oil in a pan or kadai and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for 8-10 mins till light brown.
- Now add the tomato paste and fry on medium heat for 2 mins.
- Add the marinated chicken & cook on medium heat for 4-5 mins.
- Add all the spice powders, mix & fry on medium heat for 2 mins.
- Add in the cashew nut paste, mix and cook on low heat for 2-3 mins till oil separates. Also season with salt to taste.
- Now add 200 ml water, mix and cover & cook on low heat for 15 mins till chicken is tender.
- Remove the lid, add the cream, mix and simmer on low heat for 2-3 mins. Add little water if required.
- Garnish with Kasuri Methi, mix and simmer for another 2-3 mins. Serve hot.




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Mughlai Chicken Recipe By Food Fusion (Eid Special)

Here is something that should make it to your Eid Table. Mughlai Chicken with a rich creamy Taste. #HappyCookingToYou #EidRecipe

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Mughlai Chicken
Serves 4-5
Recipe in English:

Ingredients:
-Chicken ½ kg
-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) ½ tbs
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 & ½ tbs
-Dahi (Yogurt) 3 tbs
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Khopra (Desiccated coconut) 1 tbs
-Hari mirch (Green chilli) 1
-Pyaz (Onion) fried 2 tbs
-Hara dhania (Fresh coriander) 1 tbs
-Podina (Mint leaves) 5-6 leaves
-Water 2-3 tbs or as required
-Cooking oil ¼ Cup
-Sabut kali mirch (Black peppercorns) 8-9
-Laung (Cloves) 3-4
-Zeera (Cumin seeds) 1 tsp
-Hari elaichi (Green cardamom) 2-3
-Badi elaichi (Black cardamom) 1
-Tez paat (Bay leaves) 2
-Dahi (Yogurt) whisked ½ Cup (room temperature)
-Water 1 Cup or as required
-Garam masala powder 1 tsp
-Pyaz (Onion) fried 2-3 tbs
-Cream ½ Cup (room temperature)
-Hari mirch (Green chilli) 1-2
-Hara dhania (Fresh coriander) chopped 2 tbs
-Kaju (Cashew nuts)
-Badam (Almonds)

Directions:
-In a bowl,add chicken,ginger garlic,red chilli powder,turmeric powder,coriander powder,cumin seeds,salt,lemon juice and mix well,cover & marinate for 30 minutes.
-In spice mixer,add yogurt,cashew nuts,almonds,desiccated coconut,green chilli,fried onion,fresh coriander,mint leaves and blend well.
-Add water and blend to make a paste & set aside.
-In a wok,add cooking oil,black peppercorns,cloves,cumin seeds,green cardamom,black cardamom,bay leaves and mix well.
-Now add marinated chicken and mix well for 2-3 minutes,cover and cook on low flame for 5 minutes.
-Add ground paste,mix well and cook for 4-5 minutes.
-Add yogurt,mix well and cook on high flame until oil separates (4-5 minutes).
-Add water and mix well.
-Add garam masala powder,fried onion,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.
-Turn flame to low heat,add cream and mix well.
-Add green chilli,fresh coriander and mix well,cover and simmer on low flame for 2-3 minutes.
-Garnish with cashew nuts,almonds & serve!

Recipe in Urdu:

Ajza:
-Chicken ½ kg
-Adrak lehsan (Ginger garlic) crushed 1 & ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) ½ tbs
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 & ½ tbs
-Dahi (Yogurt) 3 tbs
-Kaju (Cashew nuts) 9-10
-Badam (Almonds) 9-10
-Khopra (Desiccated coconut) 1 tbs
-Hari mirch (Green chilli) 1
-Pyaz (Onion) fried 2 tbs
-Hara dhania (Fresh coriander) 1 tbs
-Podina (Mint leaves) 5-6 leaves
-Water 2-3 tbs or as required
-Cooking oil ¼ Cup
-Sabut kali mirch (Black peppercorns) 8-9
-Laung (Cloves) 3-4
-Zeera (Cumin seeds) 1 tsp
-Hari elaichi (Green cardamom) 2-3
-Badi elaichi (Black cardamom) 1
-Tez paat (Bay leaves) 2
-Dahi (Yogurt) whisked ½ Cup (room temperature)
-Water 1 Cup or as required
-Garam masala powder 1 tsp
-Pyaz (Onion) fried 2-3 tbs
-Cream ½ Cup (room temperature)
-Hari mirch (Green chilli) 1-2
-Hara dhania (Fresh coriander) chopped 2 tbs
-Kaju (Cashew nuts)
-Badam (Almonds)
Directions:
-Bowl mein chicken,adrak lehsan,lal mirch powder,haldee powder,dhania powder,zeera,namak aur lemon juice dal ker ache tarhan mix karein aur dhak ker 30 minutes kliya marinate ker lein.
-Spice mixer mrein dahi,kaju,badam,khopra,hari mirch,fried pyaz,hara dhania aur podina dal ker ache tarhan blend ker lein.
-Pani dal dein aur blend ker ka paste tayyar ker lein & side per rakh dein.
-Karhai mein cooking oil,sabut kali mirch,laung,zeera,hari elaichi,badi elaichi aur tez paat dal ker ache tarhan mix karein.
-Ab marinated chicken dal ker 2-3 inutes kliya ache tarhan mix karein aur dhak ker halki ancch per 5 minutes kliya paka lein.
-Ground paste dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Dahi dal ker ache tarhan mix karein aur tez ancch per oil alag ho janay tak paka lein (4-5 minutes).
-Pani shmail karein aur ache tarhan mix karein.
-Garam masala powder aur fried pyaz dal ker dhak dein aur halki ancch per 8-10 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein.
-Chulhay ki ancch halki ker dein aur cream dal ker ache tarhan mix ker lein.
-Hari mirch aur hara dhania dal ker mix karein aur halki ancch per 2-3 minutes kliya dum per rakh dein.
-Kaju aur badam sa garnish ker ka serve karein!

Mughlai Chicken Handi Recipe | Mughlai Chicken Recipe | Chicken Handi Recipe |Boneless Chicken Gravy

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Mughlai Chicken Handi Recipe - Chicken Mughlai Recipe Restaurant Style - Kitchen With Amna

How to make Mughlai Chicken Boneless Recipe at Home. A Chicken Mughlai Recipe Restaurant Style by Kitchen With Amna. A Step by Step Mughlai Chicken Boneless Recipe with Quick and Easy Method. #mughlaichicken #chickenrecipes #kitchenwithamna

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Mughlai chicken gravy recipe | Traditional Mughlai chicken | Grandpa Kitchen



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