Mughlai Chicken
Mughlai Chicken
Mughlai chicken/mughlai murgh is prepared by cooking marinated chicken pieces with cashew nut paste and other ingredients
Ingredients
- 500 g Chicken cut into medium sized pieces, boneless
- 1 no Onion sliced
- 1 small Cinnamon Karugapatta
- 3 nos Cloves Grambu
- 2 nos Cardamom Elakka
- 1/2 tbsp Ginger chopped
- 1 tbsp Garlic chopped
- 1/4 cup Cashew nuts ground to a paste
- 5 nos Dry red chillies
- 1/2 tsp Turmeric powder
- 2 nos Bay leaves Karuga ela
- 3/4 cup Thick curd whisked
- 1/2 a Lime juice
- 1 no Egg beaten
- Coriander leaves Few for garnishing, chopped
- Oil As reqd
- Salt As reqd
Instructions
- For preparing mughlai chicken, first clean, wash and drain the chicken pieces.
- Heat oil in a pan and fry onions to a golden brown color.
- Remove the onions from fire and grind along with ginger, garlic, red chillies and turmeric to a fine paste.
- Mix half of the ground red chilly paste with curd and rub onto the chicken pieces. Marinate for 30 minutes.
- Heat some more oil and fry the remaining ground red chilly paste.
- Fry in low heat until oil accumulates on top.
- Stir in marinated chicken pieces and fry for 6-7 minutes until dry.
- Pour 1 cup water and cook in medium heat until the chicken pieces are done.
- Mix in cashew nut paste, stir and remove pan from fire.
- Mughlai chicken, a cuisine that gained popularity during Mughal dynasty, is ready. Garnish with coriander leaves and serve hot with rotis.
Tried this recipe?Let us know how it was!
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