MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY

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 Chili 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 Chilies, 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 chilies 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 color 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 color 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 chilies, 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.

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REFRESHING SUMMER DRINK

                               Watermelon Mint Cooler

Ingredients:

• 4 cups diced watermelon (seedless)
• 1/4 cup fresh lime juice
• 1/4 cup fresh mint leaves
• 2 tablespoons honey (adjust to taste)
• 2 cups cold water
• Ice cubes
• Mint sprigs (for garnish)
• Lime slices (for garnish)

Instructions:

1. In a blender, combine the diced watermelon, lime juice, fresh mint leaves, and honey. Blend until smooth.
2. Strain the watermelon mixture through a fine mesh sieve into a pitcher to remove any pulp or seeds.
3. Add cold water to the pitcher and stir well to combine.
4. Taste the mixture and adjust the sweetness by adding more honey if desired.
5. Fill glasses with ice cubes and pour the watermelon mint cooler over the ice.
6. Garnish with fresh mint sprigs and lime slices.
7. Serve chilled and enjoy!

You can also get creative and add a splash of sparkling water or a shot of rum for an adult version. Cheers to a refreshing summer drink!

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