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Mughlai Chicken

Mughlai Chicken

Cooking Time

Preparation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 5

  • Chicken 1 kgs

  • Lemon Juice 1 tbsp

  • Salt or to taste 1 tsp

  • Ginger Garlic Paste 2 tbsp

  • Oil 1/2 cups

  • Onion,sliced 1 nos

  • Almonds,blanched and peeled 25 nos

  • Milk 2 tbsp

  • Cream,divided 1/2 cups

  • Bay Leaves 2 nos

  • Green Cardamom 3-4 nos

  • Cloves 3-4 nos

  • Coriander Powder 1 tbsp

  • cumin powder 1 tsp

  • Red Chili Powder 1 tsp

  • turmeric powder 1/2 tsp

  • Zafran Colour 1 pinch

  • Garam Masala Powder 1 tsp

  • Kewra Water 1/2 tsp

Directions

  • 01

    Wash and pat dry the chicken pieces

  • 02

    Marinate the chicken with salt, 1tbsp ginger garlic paste and lemon juice. keep aside for 10 minutes

  • 03

    Make a smooth paste of almonds and milk. Keep aside

  • 04

    Heat oil in a pan. Fry the chicken pieces till golden on both sides. Drain and keep aside

  • 05

    In the same oil add whole spices and let it splutter. Add onions and fry till translucent. Add eat of ginger garlic paste and saute till the raw smell goes off

  • 06

    Add the almond paste and simmer on low flame till oil separates

  • 07

    Add dry spices and half of cream and cook till oil separates

  • 08

    Add the chicken pieces and stir gently till the masalas coats the chicken pieces well

  • 09

    Add 1/2 cup water and let it cook on low flame

  • 10

    Once the chicken is tender, let the water evaporate till the gravy is consistent

  • 11

    Add Garam masala powder and rest cream. Mix well and cook till oil separates

  • 12

    Switch off the flame and add kewra water

  • 13

    Serve with Naan or kulcha

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