Skip to main content

Mughlai Chicken





Mughlai Chicken

Today's dish is a Classic Indian dish and the tradition can be traced back to the Mughal period.This Chicken cooked in a creamy rich and aromatic sauce with exotic spices and nuts.The recipe is inspired from here.  It dish is time consuming,but really worth the effort. Try this you will love it!

Ingredients
To Marinate
Chicken- 2 lb
Ginger garlic paste-  1 1/2 tbs
Turmeric powder- 1/3 tsp
Green chilly paste- 1 tsp
Salt

For the gravy
Onion- 2 medium
Ginger garlic paste- 1 tsp
Green chilly paste- 1 tsp
 Chilly powder- 1/3 tsp
White pepper powder- 1/3 tsp
Coriander powder- 3/4 tsp
Nutmeg powder- a pinch
Almonds- 1/3 cup
Cashew nuts- 8-10
Yogurt- 3/4 cup
Heavy cream- 1/3 cup
Garam Masala- 1/2 tsp
Cumin powder- 1/3 tsp
oil

For tempering
Ghee - 2 tbs
Cardamon-2
Black Cardamon- 2
Cinnamon stick-1 inch  peices-2
Aniseed- 2
Cloves- 3
Slivered Almonds- 2 tsp
Raisins-  2 tsp
Fried Onions and mint to garnish




 Soak almonds in warm water and remove the skin. Make a paste of almonds and cashew nuts and keep aside.
Marinate the chicken with the ingredients listed under 'to marinate' and keep aside.It is best to marinate it over night and refrigerate.
Make a paste of onions, ginger garlic and green chilly.
Heat a heavy bottom pan and add 2 tbs of ghee and  oil. Fry the sliced almonds and raisins for a minute,drain and keep aside.
In the same pan add the whole spices listed under "tempering' and saute for a minute. Into this add the onion  ginger garlic paste and fry till the raw flavors disappears ( at this stage if it starts sticking add on tsp of oil). Do not brown them. Add chilly powder, pepper powder, coriander powder and cumin powder and mix well.
Mix almond cashew paste with yogurt. Take spoon full of masala from the pan and mix with the yogurt ( this is to prevent cuddling of the yogurt). Now add this back to the pan and fry in medium for 4-5 minutes till it dries and oil separates. Into this add the marinated chicken and stir fry for two to three minutes. Add about a cup of water and enough salt, and half of garam masala. Cover and cook for 15- 20 minutes or till the chicken is cooked. Finally add cream and the remaining garam masala and simmer for a minute.Garnish with sliced almonds,raisins and fried onions. Serve with pulao or paratha/naan.

Try this
Hope you will all enjoy!

Labels:

Comments

Post a Comment

Popular Posts

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more

Pazham Pori-Crispy Fried Sweet Plantain

Pazham Pori-Ethapazham pori Pazham Pori or Ethapazham pori is a popular tea time snack of Kerala. It can be easily found in thattukadas/chayakadas in Kerala. Have you ever been to a chayakada before? They are tea stalls found in the nook and corner of Kerala. In the olden days these stalls were the hub of the village or small communities and people used to gather morning and evening for tea, newspaper or radio news discussions. My grandmother always used to complain that my grandfather never used to drink morning tea at home. He always used to walk to the corner tea stall to drink tea, listen to the news and chat with friends..mostly discuss politics :) Chayakadas serve tea, morning breakfast, and fitters. Pazham pori made with ripe sweet plantain is a favorite among the visitors or customers. Gone are the days of glory for these humble tea stalls but not the delicious and colorful fitters that adored their glass shelf containers. They still look mouth-watering. It is so yum...
45 comments
Read more

Gulab Jamun Recipe with Khoya- Indian Sweet

Gulab Jamun Gulab jamun needs no introduction. It is India's most famous dessert and is equally popular in different regions of South Asia. And did I say it is addictive! well, you already know that- just look at those plump yummy dumplings soaked in sugar syrup- a die for! It creates magic with your senses with all Indian flavors- khoya or milk solids, rose essence, saffron, and cardamom. These fried dumplings are made with solid milk and flour and then dropped in sugar syrup. The syrup is flavored with rose water and hence the name Gulab (rose flower). It gets fluffy, juicy and has a melts in your mouth texture. This is a classic, luscious and decadent dessert you will never get tired of eating. There is never a festive occasion or a celebration without a bowl of this deep-fried goodness served with sugar syrup. Gulab jamun is a traditional dessert and its origin is traced from the Mughalai cuisine. There are folklores from medieval India about how gulab jamun was acciden...
41 comments
Read more