Mughlai Chicken
Ingredients for Mughlai Chicken
chicken 1 kg (cut in 12 to 16 pieces)
onions 2 large onions (finely chopped)
milk 1 cup
fresh ginger 3 inches (peeled)
fresh garlic 1 bulb (peeled)
cashew nuts 25
fresh coriander 1/2 cup
green chili 12 (use the spicy green chili)
cream 200g
thick Greek yogurt 1 cup
dry fenugreek leaves 2 tbsp
garam masala powder 1 tsp
dry red chili 3
green cardamom 5
coriander seeds 2 tbsp
mace 1/2 tsp
fennel seeds 1 tsp
cumin seeds 2 tsp
salt 1 tsp
star anise 1/2 piece
oil 1/2 cup
Mughlai Chicken preparation method
In a frying pan add fennel seeds, coriander seeds, cumin seeds, whole red chili, green cardamom, star anise dry roast till changes color on medium flame, then leave to cool and grind to a powder, then add the mace powder mix and keep aside.
In a blender add ginger, garlic, green chili, cashew nuts, yogurt and grind to a paste.
Heat oil add the onions, fry on high flame till gets golden.
Add the ginger, garlic grinned mixture, fry on high flame till the liquid dries.
Now add the chicken, grinned dry spices, salt, mix and cook till the chicken changes color, on high flame.
Then add milk wait for a boil on high flame, then cover and cook on medium flame, till the chicken is tender and oil comes on a surface.
Add garam masala powder, dry fenugreek leaves, fresh coriander, cream, mix well and once again cook on high flame till the oil comes on a surface.
Serve hot with naan.
Tags:
Chicken