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

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

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

Spiced Pineapple Pickle- Kerala Pineapple Achar

Spiced Pineapple Pickle- Kerala Pineapple Achar Pineapple pickle is a delicious pickle, fresh and bursting with tropical flavors. Pineapple pickle has a sweet and savory combination and adds a zesty kick to any meal. Do you like sweet and spicy pickles?. I love pickled, salted, and fermented vegetables and fruits . It is easy-to-make condiments and a must-have in my kitchen. My family favorites are sweet and savory pineapple chutney and spiced pineapple in salted brine. Salted pineapples are good on sandwiches, fish tacos, or roasted meat. The best part of this pickle is that you can use it just like chutney or salted pineapple. The pickle is for those who love to take the spice level a notch higher. Pineapple pickle is a tongue-tingling sweet, tangy, mildly spiced pickle. It is delicious, and the flavor and taste are irresistible. It can be paired practically with everything, but it is best with parathas and naan. This recipe is from my mother-in-law. Sweet and sour pickles a...
41 comments
Read more