Chicken Jahanpanah | Mughlai Handi Chicken | Chicken Jahanpanah Recipe

Chicken Jahanpanah | Mughlai Chicken Curry | Chicken Jahanpanah Recipe | Mughlai Handi Chicken | Chicken Curry | Chicken Gravy | How To Make Chicken Jahanpanah | Chicken Jahanpanah Handi

Ingredients for the Chicken Jahanpanah Recipe :

– Chicken, curry cut pieces with bones -1 Kg

Roasted Spice powder:
– Coriander seeds -4 tsp
– Fennel seeds- 2 tsp
– Black peppercorns-1 tsp (or 40 ??)
– Green cardamom- 7-8
– Cloves-8
– Cinnamon-2 small pieces
For 1 kg add 5 tsp of the powdered masala

Spice Powders:
– Turmeric powder-3/4 tsp
– Kashmiri Chilli powder-2 tsp
– Cumin powder -1.5 tsp

Onion-green chilli paste
– Onion chopped -2 medium(150 gms)
– Green chillies-5-6 (14-15 gms)

Cashew paste
– Cashews- 20

Other Ingredients:
– Onions chopped-2 large (200 gms)
– Ginger garlic paste- 4 tsp
– Oil -8-10 tbsp
– Whisked curd- 200 ml
– Salt-2 tsp
– Coriander leaves, fine chopped for garnish-5-6 tbsp
– Green chillies sliced for garnish-5-6

Preparation:

– Take a mix of boned-in and boneless chicken pieces.
– To prepare the spice blend, heat a pan and add all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and allow it to cool.
– Once cooled, remove it to a grinder and grind to a powder. Set aside.
– To make the onion-chilli paste, cut the onions roughly and the green chillies to pieces. Add these to a grinder and blend to a smooth paste.
– For the cashew paste, add whole cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste.
– Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish.

Process :

– Heat oil in a kadhai/curry pan and then add the chopped onions.
– Fry on medium heat for around 8 mins till light brown in colour.
– Now add the onion- chilli paste and fry on medium heat for around 3-4 mins.
– Now add the chicken pieces and ginger garlic paste, mix and sear on high heat for around 2 mins.
– Continue to sear on medium heat for around 2-3 mins.
– Now add all the spice powders, salt and 5 tsp of the roasted spice powder.
– Continue to cook on medium heat for another 3-4 mins till the masala is cooked, chicken is little browned and oil separates.
– Now add the curd and cashew paste and cook on low heat for 3-4 mins till it’s cooked and oil separates.
– Add around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken is tender and oil separates. You can add little water now if the gravy has become too thick. But the gravy in this dish is little granular.
– Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 mins and serve.

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