Mughlai Chicken Handi - Joshua

Recipe by Joshua Lasrado
























Ingredients:
1 kg boneless chicken (cut in cubes)

To marinate the chicken:
1/4 tsp cinnamon powder
1 tbsp coriander powder
2 tsp Kashmiri chili powder
2 tsp pepper powder 
4 tbsp yogurt
1 1/2 tbsp ginger garlic paste
1 tsp salt

To grind:
1/2 cup cashew nuts
5 cardamom pods
1 cinnamon stick
5-6 cloves 
1 star anise
1 tsp fennel seeds
1 tsp garam masala powder
3 green chillies
5 pods garlic
1/4 cup cooking cream 
1/2 cup milk

For the gravy base
3 tbsp ghee 
2 onions (very finely chopped)
2 tbsp tomato paste 

To Garnish
2 tbsp kasuri methi (crushed)
1" ginger (cut in julienne)
1 tbsp cream 

Steps:
  1. Marinate the chicken and set aside for 4-6 hours, preferably overnight. 
  2. To a blender jar, add all the ingredients listed for grinding. Grind with a little water till it is a smooth consistency. Set aside. 
  3. In a vessel, heat ghee. 
  4. Add onions and fry till translucent. 
  5. Add tomato paste and fry till the raw smell goes, about 4-5 minutes. 
  6. Add the marinated chicken and fry till the chicken is almost cooked. 
  7. Add the ground masala and mix to coat the chicken. 
  8. Add water according to the desired consistency and bring to a boil. 
  9. Add cream, kasuri methi and ginger. 
  10. ENJOY!