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Sunday 7 February 2016

Handi Dum Chicken - Mughlai Style


          This happens to be my first attempt at preparing this easy and delicious chicken curry, cooked in a handi or clay pot. The chicken is marinated in an array of spices overnight. It is then covered with a foil and simmered away to perfection in a dum style. Relish this delicacy with jeera rice, plain Biryani, naan or tandoori roti. So check out the step by step pictorial recipe to prepare it.





  • 300 gms chicken on bones, curry cut
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1/2 mace
  • pinch of nutmeg powder
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1/2 cup fried onions
  • 1-2 green chilies, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 cup yogurt, beaten
  • 1/2 cup milk
  • 1/2 cup coriander & mint leaves, chopped
  • 1 tbsp. lime juice
  • 2-3 tbsp. oil
  • 2 onion, chopped





          Marinate the chicken in all the above mentioned ingredients (except oil and onions) overnight. Heat oil in a handi and fry the onions till light brown.

          Take the chicken pieces out of the marinade and add to the onions. Sauté for 2-3 minutes. Now add the marinade and stir well for 2 minutes.

          Cover the handi with an aluminium foil and simmer on a very low flame for 15 minutes. Switch off the flame and keep it covered for 5-10 minutes. Serve hot with naan, tandoori roti or jeera rice.




                       Marinate chicken with all ingredients, except oil & onions, overnight.



                                  Heat oil in a handi & sauté onions till light brown.



                                  Add chicken pieces & fry for 2-3 minutes.



                                  Add marinade & cook for 2 more minutes.



                                  Cover with a foil & simmer on low flame for 15 minutes.



                                  Keep aside, covered for 5-10 minutes.



                                  Serve it hot with jeera rice, naan or tandoori roti.















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