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 little pieces.
For 1 kg include 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 Active ingredients:.
– Onions chopped-2 big (200 gms).
– Ginger garlic paste- 4 tsp.
– Oil -8 -10 tablespoon.
– Blended curd- 200 ml.
– Salt-2 tsp.
– Coriander leaves, great 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 mix, heat a pan and include all the entire spices. Mix and dry roast on low heat for around 3 minutes. Take it out onto a plate and permit it to cool.
– Once cooled, eliminate it to a mill and grind to a powder. Reserve.
– To make the onion-chilli paste, cut the onions approximately and the green chillies to pieces. Include these to a mill and blend to a smooth paste.
– For the cashew paste, include entire cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste.
– Last but not least slice the onions and the coriander leaves & slice the green chillies to be utilized as a garnish.

Process:.

– Heat oil in a kadhai/curry pan and then include the sliced onions.
– Fry on medium heat for around 8 minutes till light brown in colour.
– Now include the onion- chilli paste and fry on medium heat for around 3-4 mins.
– Now add the chicken pieces and ginger garlic paste, blend and scorch on high heat for around 2 minutes.
– Continue to burn on medium heat for around 2-3 minutes.
– Now add all the spice powders, salt and 5 tsp of the roasted spice powder.
– Continue to prepare on medium heat for another 3-4 minutes till the masala is cooked, chicken is little browned and oil separates.
– Now include the curd and cashew paste and prepare 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 minutes till chicken hurts and oil separates. You can add little water now if the gravy has actually become too thick. But the gravy in this meal is little granular.
– Now garnish with sliced coriander leaves and slit green chillies, simmer for 2 mins and serve.

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