Chicken Mughlai

Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab

Chicken Mughlai

Mughlai cuisine is a South Asian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab

Category : Non-Vegetarian, Chicken

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By Vishal Kamath

Published On: 26 Feb 2010

Rating: 0
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30 Minutes
Served : 4
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Ingredients

Directions

Step 1

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Keep the roasted spices aside.

Step 2

In another pan, fry the sliced onions in medium heat till brown. Allow to cool.

Step 3

Grind together browned onions, roasted spices, green chillies, chopped ginger and garlic with a little water. Keep this ground paste aside.

4)Take a pan and fry the chicken pieces in medium flame till the chicken pieces are browned lightly and cooked.

5)Remove fried chicken pieces from the pan and keep aside.

Step 4

Add the remaining oil and heat it till hot. Fry the previously roasted paste in medium flame till the oil separates.

Step 5

Add turmeric powder, garam masala, red chilly powder and fry for a few seconds.

Step 6

Add tomato puree, water and sprinkle salt to taste. Mix well.

Step 7

Reduce flame and add milk slowly whilst stirring to get a thick gravy.

Step 8

Add some water to the remaining gravy to get the desired consistency.

Step 9

Add some of the chopped fresh coriander, grated paneer/cottage cheese (optional) and simmer for about 5 minutes.

Step 10

Place the chicken pieces in a pan and pour the gravy and fresh cream(optional) over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.

Step 11

Yummy chicken mughlai is ready and garnish with coriander leaves.

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