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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!

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