Chicken Mughlai

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

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

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.

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

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

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

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

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

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

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.

Yummy chicken mughlai is ready and garnish with coriander leaves.