Before You Begin

•    The cuts of chicken need to be boneless, this adds to the complexity of flavour and leaves the dish succulent. 

•    Make sure to use a deep dish that helps cook the meet right through and infuses the meat with the flavours of the curry.

•    The unique taste of the curry is found in the balance of spices and flavours it offers. Ensure that you are not heavy handed or excessively light with the spices during the cooking process.

Rich, creamy savory dish!

The mughlai chicken is a rich, creamy curry that is infused with all spices and ginger garlic. The combination of flavours in the curry make for a delightful serving of complex tastes and smooth textures that are appetizing and satisfyingly filling, while the tender boneless cuts of chicken used in the recipe create a seamless transition of sensations on the tongue that leave the taster wanting more. The mughlai chicken is easily cooked, does not require much time to prepare and offers a taste


Garam masala is known as all spices or whole spices. It is a blend of different spices ground together such as cinnamon, cardamom, bay leaf, cumin seeds, coriander seeds, peppercorn, mace and nut meg. To give the dish its flavor and aroma garam masala is used in most of the curries, gravies and rice as well.

Apart for egg washes, beaten egg is used as a coating, binding and flavoring agent in some recipes. Eggs are a very good source of inexpensive, high quality protein. More than half the protein of an egg is found in the egg white along with vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and is known to contain high levels of saturated fat

Preparing the chicken

The boneless chicken needs to be thoroughly marinated to ensure that the meat is sufficiently tender and is thoroughly infused with the flavors of the curry.

Preparing the chicken

Special Elements

The thick gravy needs to be cooked in different and basic spices. Just to give this dish a rich flavor egg is added along with yogurt and spices.

Special Elements

Mughlai Handi


Mughlai Handi is known as one of the most favorite dish in the Pakistani cuisine. The texture of this dish is thick, creamy and rich. The gravy is full of flavors and is cooked with aromatic all-spices. It is quick and easy to make when in a hurry. The dish can be served with plain naan or garlic naan.

  • Easy
  • 5 person(s)
  • 20 Min


    • Chicken boneless, cubes1 kilogram
    • Red chilli powder1 tablespoon
    • Saltto taste
    • Garam masala1 tablespoon
    • Ground coriander1 teaspoon
    • Ground Cumin1 teaspoon
    • Ground turmeric1 tablespoon
    • Food coloringa pinch
    • Lemon juice1 tablespoon
    • Garlic paste1 tablespoon
    • Ginger paste1 tablespoon
    • Egg, beaten1
    • Yogurt1 cup
    • Corn flour2 tablespoons
    • Oil1 ½ tablespoons
    • Cream1 cup
    • Fresh coriander, choppedfor garnish


  • Add cubed chicken, red chilli powder, salt, garam masala, ground coriander, ground cumin, turmeric, food color, ginger garlic paste, lemon juice, beaten egg, yogurt, and corn flour in a bowl. Mix until coated well.
  • Cover and refrigerate for about an hour or overnight.
  • Heat oil in a pot, add the marinated chicken, and sauté on high flame until colour changes.
  • Add cream and stir well.
  • Now add chopped coriander and mix.
  • Enjoy! Please give us your feedback in the comments below.

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