Mughlai Chicken

by MiaVarghese
Mughlai chicken/mughlai murgh is prepared by cooking marinated chicken pieces with cashew nut paste and other ingredients
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(cut into medium sized pieces, boneless) - 500 g
  • Onion(sliced) - 1 no
  • Cinnamon(Karugapatta) - 1 small
  • Cloves(Grambu) - 3 nos
  • Cardamom(Elakka) - 2 nos
  • Ginger(chopped) - 1/2 tbsp
  • garlic(chopped) - 1 tbsp
  • Cashew nuts(ground to a paste) - 1/4 cup
  • Dry red chillies - 5 nos
  • Turmeric powder - 1/2 tsp
  • Bay leaves(Karuga ela) - 2 nos
  • Thick curd(whisked) - 3/4 cup
  • Lime juice - 1/2 a
  • Egg(beaten) - 1 no
  • Coriander leaves(Few for garnishing, chopped) -
  • Oil(As reqd) -
  • Salt(As reqd) -
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(cut into medium sized pieces, boneless) - 500 g
  • Onion(sliced) - 1 no
  • Cinnamon(Karugapatta) - 1 small
  • Cloves(Grambu) - 3 nos
  • Cardamom(Elakka) - 2 nos
  • Ginger(chopped) - 1/2 tbsp
  • garlic(chopped) - 1 tbsp
  • Cashew nuts(ground to a paste) - 1/4 cup
  • Dry red chillies - 5 nos
  • Turmeric powder - 1/2 tsp
  • Bay leaves(Karuga ela) - 2 nos
  • Thick curd(whisked) - 3/4 cup
  • Lime juice - 1/2 a
  • Egg(beaten) - 1 no
  • Coriander leaves(Few for garnishing, chopped) -
  • Oil(As reqd) -
  • Salt(As reqd) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing mughlai chicken, first clean, wash and drain the chicken pieces.
  2. Heat oil in a pan and fry onions to a golden brown color.
  3. Remove the onions from fire and grind along with ginger, garlic, red chillies and turmeric to a fine paste.
  4. Mix half of the ground red chilly paste with curd and rub onto the chicken pieces. Marinate for 30 minutes.
  5. Heat 1 tbsp of oil and fry the whole spices: cinnamon, cloves, cardamom and bay leaves. Fry for a minute and pour this over the marinated chicken pieces.
  6. Heat some more oil and fry the remaining ground red chilly paste.
  7. Fry in low heat until oil accumulates on top.
  8. Stir in marinated chicken pieces and fry for 6-7 minutes until dry.
  9. Pour 1 cup water and cook in medium heat until the chicken pieces are done.
  10. Mix in cashew nut paste, stir and remove pan from fire.
  11. Add lemon juice and beaten egg. Stir well until the egg disperses in the gravy.
  12. Mughlai chicken, a cuisine that gained popularity during Mughal dynasty, is ready. Garnish with coriander leaves and serve hot with rotis.
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