Ingredients
500 gms Chicken1 cup Hung Curd2-3 Green Chillies (Chopped)Salt as per taste2 tbsp Ghee2 small Tomato (Chopped)1 tbsp Ginger-Garlic paste1 tsp Cumin Powder1/2 tsp Garam Masala2 medium Onion (Roughly Sliced)4-5 Soaked Almonds1 tsp Red Chilli Powder1 and 1/2 tsp Coriander Seeds1 tsp Sugar
Method
– Start by heating ghee/oil in a handi or a large bottomed pan. Then add roughly chopped onion, fry until they turn golden and brown.
– Once done, add in the ginger garlic paste and fry again for a few mins or until the raw smell disappears.
– Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
– Then add the dry masalas- chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2-3 mins.
– Add in the chicken pieces and mix everything well with the masala.
– Continue stirring for 3-4 mins. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
– When the chicken is almost cooked reduce the heat to low.
– Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
– Add garam masala powder and give it a good stir. Check the seasoning, add salt and sugar if required. Cook for another 8-10 minutes, stirring frequently.
– Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice.
Tag: Mughlai Chicken
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Mughlai Chicken
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Mughlai Chicken
INGREDIENTS
– 3 tablespoons Ghee, 10 Cashewnuts, 4 large Onions, finely chopped, 6 Garlic Cloves, peeled, 1 inch piece Ginger, peeled, 3 Green Chillies, 2 Cardamom Pods, 1 Bayleaf, 3 Cloves, 1 inch Cinnamon stick
– 1/2 kg bone-in Chicken (cut into medium sized pieces)
– 1/2 teaspoon Turmeric Powder
– 1 teaspoon Coriander Powder
– 1/2 teaspoon Chilli Powder
– 1/2 teaspoon Garam Masala Powder
– 2 tablespoons Cream
– Salt to taste
Method
– To start with, soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder all over the chicken. Set both things aside.
– Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in colour. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing the onions should take about 20 minutes.
– Once the onions are brown, transfer them to a food processor along with the soaked cashewnuts, garlic cloves, ginger, green chillies and 1/4 cup water. Grind to a smooth paste.
– Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chilli powder, garam masala powder and salt and saute for another 2-3 minutes.
– Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring the curry to a boil.
– Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes before serving with parathas and jeera rice. -
Mughlai Chicken
Ingredients
500 gms Chicken1 cup Hung Curd2-3 Green Chillies (Chopped)Salt as per taste2 tbsp Ghee2 small Tomato (Chopped)1 tbsp Ginger-Garlic paste1 tsp Cumin Powder1/2 tsp Garam Masala2 medium Onion (Roughly Sliced)4-5 Soaked Almonds1 tsp Red Chilli Powder1 and 1/2 tsp Coriander Seeds1 tsp Sugar
Method
– Start by heating ghee/oil in a handi or a large bottomed pan. Then add roughly chopped onion, fry until they turn golden and brown.
– Once done, add in the ginger garlic paste and fry again for a few mins or until the raw smell disappears.
– Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
– Then add the dry masalas- chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2-3 mins.
– Add in the chicken pieces and mix everything well with the masala.
– Continue stirring for 3-4 mins. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
– When the chicken is almost cooked reduce the heat to low.
– Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
– Add garam masala powder and give it a good stir. Check the seasoning, add salt and sugar if required. Cook for another 8-10 minutes, stirring frequently.
– Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice.