Chicken Mughlai Easy

Chicken Mughlai

Chicken Mughlai  Easy | Pachakam

Chicken Mughlai Easy

Chicken Mughlai

Category : Non-Vegetarian, Chicken

By Sanjay K

Published On: 02 Sep 2002

Rating: 3
1 Votes, 0 Reviews
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30 Minutes
Served : 6
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Step 1

Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.

Step 2

Spread chicken in a single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side.

Step 3

Mix oil and butter in large skillet and heat over medium-high.

Step 4

When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.

Step 5

Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.

Step 6

Heat remaining oil in skillet and fry the almonds until golden brown.

Step 7

Add raisins and stir well.

Step 8

Pour the contents of skillet over the chicken.

Step 9

In another bowl, stir together yoghurt, cumin powder, remaining salt & pepper to taste.

Step 10

Place this mixture over chicken and stir well.

Step 11

Cover the casserole and place in a preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.

Step 12

Garnish with lemon and onion slices.

Step 13

:- Serve hot.

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