Mughlai Chicken Handi

Mughlai Chicken Handi is a rich and creamy dish that’s perfect for indulgent meals. This recipe is inspired by the famous Kolachi restaurant in Karachi, known for its unforgettable Chicken Handi. The creamy texture, enhanced with ghee, almonds, and heavy cream, sets it apart as a classic Mughlai dish, blending regal flavors with Pakistani flair. Whether you’re hosting a dinner party or craving an authentic restaurant-style meal, this Mughlai Chicken Handi will impress your guests and satisfy your cravings..

What Makes This Dish Mughlai?

Mughlai cuisine is characterized by its richness, use of cream, ghee, and nuts, and a delicate balance of spices. This Chicken Handi recipe uses slivered almonds, ghee, and heavy cream, making it a perfect representation of Mughlai flavors. The ghee adds a luscious depth to the dish, while the almonds provide a subtle crunch, giving it that royal Mughlai touch. The addition of heavy cream towards the end not only enriches the gravy but also gives it that smooth, velvety finish Mughlai dishes are known for.

Ingredients Breakdown for Mughlai Chicken Handi

•   Chicken: A combination of boneless chicken breast and thighs adds a balance of tenderness and flavor.
•   Spices: Chicken tikka masala, garam masala, cumin, coriander, and paprika create a symphony of flavors, giving the dish its signature depth.
•   Shallots (Laal Pyaz): These crispy fried shallots bring a sweet, caramelized flavor to the dish. You can substitute with onion purée, but make sure to cook it to a golden perfection before adding the chicken.
•   Cream & Ghee: The heart of any Mughlai dish is its richness, and this Chicken Handi uses heavy cream and ghee for that luxurious finish.
•   Tomato Sauce & Paste: These add a tangy sweetness and balance the spices beautifully.
•   Karahi Masala: Made with roasted cumin and coriander powder, freshly cracked black pepper powder and kasuri methi, this spice blend gives the final touch of authentic flavor.

Step-by-Step Instructions

Ingredients:.

•   1/2 lb boneless chicken breast, cubed
•   1/2 lb boneless chicken thighs, cubed
•   2 tsp ginger garlic paste
•   1/2 tbsp lemon juice
•   1 1/2 tbsp yogurt
•   1 tbsp chicken tikka masala
•   1/2 cup crispy fried shallots (laal piyaz)
•   1/4 cup slivered almonds (optional)
•   1 tbsp paprika
•   1/2 tsp turmeric
•   1/2 tbsp chicken tikka masala
•   1/2 tbsp crushed red pepper
•   1 tbsp roasted cumin coriander powder
•   1/2 tsp black pepper
•   1/2 tsp garam masala
•   1/2 tsp salt (to taste)
•   3 tbsp tomato sauce
•   2 tsp tomato paste
•   1/2 cup water
•   1/4 cup heavy cream (more for garnish)
•   2 tsp karahi masala
•   2 shishito peppers for garnish
•   1/4 inch ginger julienne for garnish
•   Chopped cilantro for garnish
•   1 tbsp ghee
•   2 tbsp oil

Method:

1. Marinate the chicken: Cut the boneless chicken breast and thighs into small cubes. Marinate with ginger garlic paste, lemon juice, and yogurt for 2 hours.
2. Cook the Chicken: Heat the ghee and oil in a wok. Add the marinated chicken and fry until it changes color.
3. Add Flavor: Add the crispy fried shallots (or golden brown onion purée), slivered almonds, and fry for another minute. Now, mix in the remaining spices: salt, turmeric, crushed red pepper, paprika, roasted cumin, coriander powder, chicken tikka masala, black pepper, and garam masala.
4. Create the Gravy: Add tomato sauce, tomato paste, and water. Mix well, cover, and cook for 10 minutes on medium-low flame until the chicken is tender.
5. Enrich with Cream: Uncover and increase the heat to medium. Stir in the heavy cream and cook for another 3-5 minutes until the gravy reaches the desired consistency.
6. Add Karahi Masala: Lower the flame and sprinkle the karahi masala. Cover the handi again and let it simmer for 3-5 minutes to allow the flavors to meld together.
7. Garnish and Serve: Remove the lid and garnish with a splash of heavy cream, sliced shishito peppers, julienned ginger, and chopped cilantro. Serve hot with fresh naan or kulcha.

The Perfect Pairing

Mughlai Chicken Handi is incredibly rich, so it pairs perfectly with a fresh salad to cut through the creaminess. This dish can also be served with naan or kulcha for the ultimate dining experience. If you’re planning a dinner party, this recipe is a show-stopper and pairs beautifully with a side of meat pulao, any lentil dish, or a sabzi.

Dinner Party Essential

The rich, aromatic flavors of this Chicken Handi make it an excellent addition to any dinner party menu. The balance of spices and creaminess creates a memorable dish that guests will love, and when served with a variety of sides like pulao and lentils, it creates a well-rounded meal. Don’t forget the fresh naan to scoop up all the luscious gravy!

Conclusion

Mughlai Chicken Handi, inspired by Karachi’s famous Kolachi restaurant, is a luxurious and flavorful dish that’s easy to recreate at home. The use of cream, ghee, and almonds gives it the Mughlai touch, while the blend of spices and crispy shallots create a depth of flavor that will leave you wanting more. Whether it’s a special family dinner or a part of your next party menu, this Chicken Handi will quickly become a favorite. Enjoy it with fresh naan or kulcha, and don’t forget a crisp salad to balance the richness!

Mughlai Chicken Handi

Recipe by Fatima Maniya Soorty

5.0 from 1 vote

Course: Main CourseCuisine: Pakistani, IndianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A rich, flavorful chicken curry with traditional Mughlai spices cooked in a handi.

Ingredients

US Metric

• 1/2 lb 1/2 boneless chicken breast small cubes

• 1/2 lb 1/2 boneless chicken thighs small cubes

• 2 tsp 2 ginger garlic paste

• 1/2 tbsp 1/2 lemon juice

• 1 1/2 tbsp 1 1/2 yogurt

• 1 tbsp 1 chicken tikka masala

• 1/2 cup 1/2 crispy fried shallots (laal piyaz)

• 1/4 cup 1/4 slivered almonds (optional)

• 1 tbsp 1 paprika

• 1/2 tsp 1/2 turmeric

• 1/2 tbsp 1/2 chicken tikka masala

• 1/2 tbsp 1/2 crushed red pepper

• 1 tbsp 1 roasted cumin coriander powder

• 1/2 tsp 1/2 black pepper

• 1/2 tsp 1/2 garam masala

• 1/2 1/2 tap salt (to taste)

• 3 tbsp 3 tomato sauce

• 2 tsp 2 tomato paste

• 1/2 cup 1/2 water

• 1/4 cup 1/4 heavy cream (more for garnish)

• 2 tsp 2 karahi masala

• 2 2 sashito pepper for garnish

• 1/4 1/4 inch ginger julienne for garnish

• Chopped cilantro for garnish

• 1 tbsp 1 ghee

• 2 tbsp 2 oil

• Karahi Masala

• 1 tbsp 1 fresh cracked black pepper

• 1 tbsp 1 roasted cumin and coriander powder

• 1/2 tsp 1/2 kasuri meethi

Directions

• Cut boneless chicken breast and thighs in small cubes and marinate with ginger garlic paste, lemon juice and yogurt for 2 hours.
• In a wok heat ghee and oil and add the chicken, fry until it changes color.
• Add the laal piyaz (crispy fried shallots), slivered almonds and fry for another minute or two. Now add the remaining salt, turmeric, crushed pepper, paprika, roasted cumin and coriander powder, chicken tikka masala, white pepper and garam masala and mix well.
• Add the tomato sauce, tomato paste and water and mix again.
• Cover and cook for 10 minutes on medium low flame until chicken is tender.
• Remove the lid and turn up the flame to a medium and add the heavy cream.
• Cook for an additional 3-5 minutes until desired consistency. Lower the flame and sprinkle the karahi masala and put the lid back on and let the handi simmer for 3-5 minutes until fragrant.
• Remove the lid and garnish with a splash I heavy cream, sliced sashito peppers, julienne ginger and cilantro.
• Serve hot with fresh naan and enjoy!
• Karahi Masala
• Mix all the spices together and store in a glass jar.