Mughlai Chicken
God bless Mughlai cuisine!! We have friends over very frequently and it is a head scratching exercise to make something different every time. Mughlai cuisine is always my fall back food because you just can’t go wrong with it. The use of spices and accompanied by cream and almonds and cashews..everything makes the food super delicious.
Ingredients
1 chicken, cut into pieces
Marinade in
1 cup hung curd
1 tbsp tandoori masala ( I use homemade tandoori masala)
Salt to taste
2 tbsp kasuri methi
1 tbsp ginger garlic paste
For the gravy
2 Onions, minced
2 tomatoes, minced
1 tbsp ginger garlic paste
4 tbsp tomato puree
½ tsp shah jeera
1 tej patta
4 cloves
3 green cardamoms
2 black cardamoms
1 star anise
1 tsp peppercorns
½ cup desiccated coconut
½ cup almonds, ground to a powder
½ cup cashews, made into a paste
1 tsp turmeric powder
½ tsp nutmeg powder
1 tsp garam masala powder
1 cup milk
3 tbsp cream
Marinate the chicken in the marinade ingredients for 2 hours.
Preheat the oven to 200 degrees Celsius. Cook the chicken for 15 minutes. Keep aside.
Heat some ghee. Add the shah jeera, tej patta, cloves, green cardamoms, black cardamoms, star anise and peppercorns.
Add the ginger garlic paste and fry a bit. Now add the minced onion. Cook till it starts looking dry.
Add the minced tomato and tomato puree. Cook till the oil separates.
Now add the turmeric powder, nutmeg powder and the garam masala. Fry for a minute and add the almond powder, desiccated coconut and cashew paste. Fry for a minute or two.
Add the chicken pieces and fry well till the masala coats the chicken well.
Add the milk slowly and simmer. You can add some water if you want more gravy. Cover and cook for 10 minutes. Add the cream and take off heat.
God bless Mughlai cuisine!! We have friends over very frequently and it is a head scratching exercise to make something different every time. Mughlai cuisine is always my fall back food because you just can’t go wrong with it. The use of spices and accompanied by cream and almonds and cashews..everything makes the food super delicious.
Ingredients
1 chicken, cut into pieces
Marinade in
1 cup hung curd
1 tbsp tandoori masala ( I use homemade tandoori masala)
Salt to taste
2 tbsp kasuri methi
1 tbsp ginger garlic paste
For the gravy
2 Onions, minced
2 tomatoes, minced
1 tbsp ginger garlic paste
4 tbsp tomato puree
½ tsp shah jeera
1 tej patta
4 cloves
3 green cardamoms
2 black cardamoms
1 star anise
1 tsp peppercorns
½ cup desiccated coconut
½ cup almonds, ground to a powder
½ cup cashews, made into a paste
1 tsp turmeric powder
½ tsp nutmeg powder
1 tsp garam masala powder
1 cup milk
3 tbsp cream
Marinate the chicken in the marinade ingredients for 2 hours.
Preheat the oven to 200 degrees Celsius. Cook the chicken for 15 minutes. Keep aside.
Heat some ghee. Add the shah jeera, tej patta, cloves, green cardamoms, black cardamoms, star anise and peppercorns.
Add the ginger garlic paste and fry a bit. Now add the minced onion. Cook till it starts looking dry.
Add the minced tomato and tomato puree. Cook till the oil separates.
Now add the turmeric powder, nutmeg powder and the garam masala. Fry for a minute and add the almond powder, desiccated coconut and cashew paste. Fry for a minute or two.
Add the chicken pieces and fry well till the masala coats the chicken well.
Add the milk slowly and simmer. You can add some water if you want more gravy. Cover and cook for 10 minutes. Add the cream and take off heat.
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