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
Ingredients
- 1 kg Chicken cut into small pieces
- 6 cups Water
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Red chilly powder
- 2 nos Green chillies sliced
- 1 tbsp Ginger chopped
- 1 tbsp Garlic chopped
- 1 tsp Cummin seeds Jeerakam
- 2 tsp Coriander seeds
- 1" piece Cinnamon broken, Karugapatta
- 4 nos Cardamom
- 2 tbsp Cashewnuts
- 2 nos Onion finely sliced, large
- 4 tbsp Milk
- 1 cup Tomato puree
- 1 cup Water
- 2 tbsp Paneer/Cottage cheese optional
- 4 tbsp Oil
- Salt As reqd
- Fresh cream optional
- Coriander leaves As reqd for ganishing, chopped
Instructions
- 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 turmeric powder, garam masala, red chilly powder and fry for a few seconds.
- 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.
Tried this recipe?Let us know how it was!
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