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Mughlai Chicken

Mughlai Chicken

Cooking Time

Preparation Time : 15

Cook Time : 50

Total Time : 65

Ingredients

Serves 4

  • Boneless chicken, with skin removed 1 kgs

  • Onion, ground to paste 2 nos

  • Eastern Ginger Garlic paste 3 tsp

  • Cinnamon stick 1 nos

  • Cardamom 5 nos

  • Eastern Coriander Powder 1 tsp

  • Eastern Cumin powder 1 tsp

  • Eastern Red Chilli Powder 1 tsp

  • Eastern Garam Masala 2 tsp

  • Almonds, blanched and skin pealed 10-15 nos

  • thickened whisked double cream 5-6 tbsp

  • Ghee 4 tbsp

  • Chicken Stalk 1 cups

  • Salt to taste 1 pinch

Directions

  • 01

    Grind the almonds into a fine paste and keep aside

  • 02

    Whisk the cream to remove lumps

  • 03

    Heat the ghee in a pan and fry the onions till they are translucent

  • 04

    Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute

  • 05

    Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala

  • 06

    Add the chicken and fry till sealed (chicken turns opaque)

  • 07

    Add the stock, salt to taste and cook till the chicken is done

  • 08

    Add the cream and the almond paste to the chicken and stir well

  • 09

    Turn off the flame and sprinkle the garam masala over the chicken

  • 10

    Cover the dish immediately

  • 11

    Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven)

Review

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haritha am

01 years ago.

Mughlai chicken recipe is tastefull

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