Friday, October 29, 2010

Chicken Mughlai

This recipe is a favourite in my Household as its easy to make and doesn't need prior preparation.

Ingrediants :

Chicken : 750 grams
Yogurt : 150 grams, Beaten
Turmeric : 1 tsp
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Green Chilli : 2
Garlic : 4-5 Cloves
Ginger : 1 inch piece
Cloves : 5 - 7
Cinnamon : 1 inch piece
Cardamoms : 4, Only seeds
Black peppercorns : 8-10
Almonds : 10-12
Jeera : 1 tsp
Coriander seeds : 1 tbsp
Onions : 2 - Sliced
Tomato : 3-4 Pureed
Oil : 3 tbsp
Salt : To taste
Fresh cream : 3-4 tbsp
Coriander leaves for garnishing


Clean the chicken and then make small cuts in it .

Make a paste of ginger, garlic and green chillies.

Take a bowl. Add half of the chilli ginger-garlic paste.Now add red chilli powder, garam masala powder, turmeric powder, yogurt and salt. Mix well. Now add the chicken in this marinade and mix it well. Keep it in the refrigerator for a hour.

Take a pan. Add cumin seeds, coriander seeds, cloves, black peppercorns, cinnamon, cardamoms and almonds. Roast it dry till they are aromatic.

Now take a wok and heat the oil. Saute the sliced onions till brown. Add the remaining chilli ginger garlic paste and salt. Also add the roasted spices. Saute for a minute more. Remove from flame and allow to cool. Now make it into a paste.

Heat some oil in a heavy-bottomed pan. Add the chicken marinade. Fry till the chicken is browned lightly. Remove the fried chicken from the pan and keep aside.

Now, in the same pan, heat 1 tbsp oil. Add the onion paste and saute it for 2 min. Add the tomato puree and fry till oil leaves the side. Add the chicken and fry it for 4-5 min. Add water for gravy. Cover and cook on low heat till the chicken is fully cooked. Now add the cream. Mix well and remove from flame.

Garnish with chopped coriander leaves.

1 comment: