Mughlai Chicken

 

Mughlai chicken is North Indian style gravy with dark brown creaminess color which gives rich flavor of whole spices. It is made up with cashews which gives creamy texture and one can have this with roti, paratha, or rice etc, it goes with everything. So, here comes the recipe.

Preparation Time	30 min
Cooks	40-45 min
Total Time	1 hr 20 min
Serving	2-3 People

 

Ingredients

1. Chicken- 800 gm
2. Milk- 1 cup
3. Fresh garlic- 1 bulb
4. Finely chopped Onions- 2 large onions (finely chopped)
5. Green chili- 10
6. Cream/Malai- 150 gm
7. Curd- 3/4 cup
8. Cashews- 20
9. Salt- As per taste
10. Fresh coriander- 1/2 cup
11. Dry fenugreek leaves- 2 tbsp
12. Garam masala powder- 1 tsp
13. Fresh ginger- 3 inch
14. Oil- 6-8 Tbsp
15. Spices for special powder-

• Dry red chili- 3

• Green cardamom- 10

• Fennel seeds- 1 1/2 tsp

• Cumin seeds- 2 tsp

• Star anise- 2 piece 

• Coriander seeds- 2 tbsp

Directions

Step 1

Heat pan & pour all spices for special powder. Once it is roasted make a fine powder. Then for marination, mix chicken with curd, special powder & salt. Keep it for marination for 1/2 - 1 hr. 

Step 2

Make a fine paste of Cashews,Ginger, Garlic, Green chili. You can use little water for grinding. 

Step 3

Heat the utensil and pour oil and then add onions, fry till it gets golden brown. Then add cashews paste and fry till oil separates then add marinated chicken & salt as per taste. Cook for 2-3 min on medium flame, then cover & cook for 10 min on medium flame. Keep stirring in between so it does not stick to the utensil. Once oil starts separating pour milk and bring it to a boil. Cover & cook for another 10 min on low flame till it is almost cooked. Add garam masala, kasturi methi & cream/malai. Give this all a good mix then add fresh coriander. At last cook for another 2-5 min on medium flame. 

Step 4

Serve with your favorite match of roti, paratha or rice or all together. 

Let us know your views about this recipe in the comment section below. We would love to hear it.😊