Chicken Nawabi Handi - Royal Mughlai Cream Curry | Restaurant-Style in 45 Minutes

Step into the royal kitchens of the Mughal emperors with this luxurious Chicken Nawabi Handi - a dish that truly lives up to its regal name! This aristocratic recipe combines succulent boneless chicken with a rich nut-based gravy that's infused with aromatic spices and finished with cream for unparalleled richness. What sets this "Nawabi" (royal) preparation apart is the traditional smoking technique using live charcoal, which imparts a distinctive smoky aroma reminiscent of the ancient tandoors in palace kitchens.

The secret to this dish's incredible depth lies in the triple-nut paste (almonds, cashews, and pistachios) that creates a naturally thick, creamy base without using any flour or artificial thickeners. Combined with the tanginess of yogurt and lemon, the warmth of whole spices, and the dramatic finishing touch of charcoal smoking, this recipe delivers restaurant-quality results that will have your guests feeling like royalty. Perfect for special occasions, dinner parties, or when you want to recreate that authentic dhaba-style experience at home. Serve in a traditional handi (clay pot) for the complete royal experience!

Ingredients

• 1.1 lbs (500g) boneless chicken, cut into 1.5-inch cubes (thigh meat preferred)
• Salt to taste (approximately 1 teaspoon)
• 1 teaspoon garlic paste (or 4 cloves, minced)
• 1 teaspoon ginger paste (or 1-inch piece, minced)
• 1 tablespoon fresh lemon juice
• 2 green chilies, finely chopped (adjust to taste)
• 50g plain yogurt (about 3 tablespoons), whisked
• 3 tablespoons mixed nut paste: (10 almonds (badam), 8 cashews (kaju), 1 tablespoon pistachios (pista), Soak in ½ cup, hot water for 10 minutes, then blend smooth)
• 1 teaspoon red chili powder (use Kashmiri for color)
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder (jeera)
• 1 teaspoon coriander powder (dhania)
• 2 tablespoons onions, finely chopped
• 3 tablespoons heavy cream
• 1 tablespoon butter (or ghee)
• 4 tablespoons cooking oil
• Fresh coriander/cilantro for garnish
• 1 piece natural charcoal (for smoking)
• Shopping Tips & Substitutions:
• Nut Paste Alternative: Use only cashews (4 tbsp) for simpler version
• Charcoal Substitute: Smoking optional; add ½ tsp liquid smoke instead
• Chicken Options: Prawns or paneer work beautifully too
• Cream Alternative: Coconut cream for dairy-free version
• Spice Tip: Use 2 tablespoons tandoori masala instead of individual spices
• Green Chili Options: Jalapeños or serrano peppers work well

Directions

1. Prepare the luxury nut paste: Soak almonds, cashews, and pistachios in ½ cup hot water for 10 minutes. This softens them for smooth blending. Blend with soaking water until you have a smooth, creamy paste with no grittiness. Set aside.
2. Chef's tip: Blanch and peel almonds for an even smoother, whiter sauce
3. Create the royal marinade: In a large mixing bowl, combine chicken pieces with salt, garlic paste, ginger paste, and lemon juice. Mix well. Add the nut paste, chopped green chilies, yogurt, and all the spice powders. Mix thoroughly, ensuring each piece is well-coated with the thick marinade.
4. Pro tip: Massage marinade into chicken for 2 minutes for better absorption
5. Marination is key: Cover and refrigerate for at least 1 hour (up to 4 hours for deeper flavor). Remove from fridge 20 minutes before cooking to bring to room temperature.
6. Begin the royal cooking process: Heat oil in a heavy-bottomed handi, kadhai, or Dutch oven over medium-high heat. When oil shimmers, add chopped onions. Sauté for 2 minutes until softened but not browned.
7. Cook the marinated chicken: Add the marinated chicken along with all the marinade to the hot oil. Spread in a single layer and let it sear undisturbed for 3-4 minutes. This creates a nice crust and seals in flavors.
8. The dum cooking phase: Reduce heat to low, cover tightly with a lid, and let it cook in its own steam (dum) for 20 minutes. The chicken will release moisture and cook in the flavorful marinade.
9. Important: Don't open lid frequently - you'll lose precious steam
10. The bhuna (roasting) stage: Remove lid and increase heat to medium-high. Stir-fry (bhuna) the chicken for 5-7 minutes until the oil starts separating from the gravy and chicken pieces get slightly caramelized edges. The sauce should coat the chicken thickly.
11. Add the royal touches: Lower heat and gently stir in cream, creating a luxurious, silky sauce. Add butter and let it melt into the gravy. Taste and adjust seasoning. Garnish with fresh coriander.
12. The signature smoking technique (Dhungar Method):
13. Heat a piece of charcoal directly on gas flame until red hot (use tongs!)
14. Place a small steel bowl or onion skin in center of the handi
15. Carefully place hot charcoal in the bowl
16. Immediately drizzle 1 teaspoon oil or butter over charcoal
17. Cover instantly with a tight lid for 2 minutes
18. Remove bowl and charcoal before serving
19. Safety first: Ensure good ventilation and handle charcoal with care
20. Rest and serve: Let the dish rest for 5 minutes before serving. This allows flavors to meld and sauce to reach perfect consistency.
22. Chef's Professional Tips:
23. Nut paste perfection: Strain the paste through a fine sieve for restaurant-quality smoothness
24. Color enhancement: Add a drop of orange food color for that dhaba-style look
25. Richness levels: Adjust cream quantity - less for lighter version
26. Make-ahead friendly: Complete until step 7, add cream and smoke when serving
27. Leftover transformation: Shred and use as luxurious sandwich filling
28. Serving Suggestions:
29. Traditional: In a copper handi with garlic naan or sheermal
30. Rice pairing: Saffron pulao or jeera rice
31. Modern twist: Over pasta or quinoa for fusion meal
32. Garnish options: Silver leaf (vark), fried onions, julienned ginger
33. Accompaniments: Mint chutney, pickled onions, cucumber raita