Mughlai Chicken
Brown-coloured chicken gravy belonging to the Mughal era. Although preparing the dish could be a bit tedious, it is worth every bit of your efforts. You can eat this with Naan, chapati, steamed rice or khulcha.
Mughlai Chicken
Brown-coloured chicken gravy belonging to the Mughal era. Although preparing the dish could be a bit tedious, it is worth every bit of your efforts. You can eat this with Naan, chapati, steamed rice or khulcha.
Cooking Instructions
- 1
Pre-preparation step:
Soak the almonds in warm water for 15minutes. Peel off the skin and grind both the almonds and cashew nuts. You can use a paste also. For the paste add l tbsp milk to the almond mix until you get a smooth paste. Add more milk as required. - 2
Marinating the chicken:
Wash the chicken thoroughly with water and put in a bowl. Add to the bowl ginger, garlic, coriander (or ginger-garlic-coriander paste), the crushed green chillis, garam masala, turmeric powder and yoghurt. Mix properly. Let it rest for 30 minutes ⏰
- 3
Add oil to a pan and let it warm for 2-3 minutes in medium heat. Take the marinated chicken and place into the pan. Fry until the chicken turns golden brown on all the sides. This process might take longer so please be patient ;). Once golden brown, drain the chicken and put aside in a plate.
- 4
Preparing the gravy:
In the same oil, add curry leaves, cloves, cardamon and the cinnamon stick. Fry until the curry leaves change colour slightly, not too much.
- 5
Add garlic and ginger to the pan. Stir and let it cook for 2-3 minutes, you should be able to smell the garlic. Do not let it change colour. Add the green chillis and chopped onion and saute. Cook until the onion softens.
- 6
Add the almond-cashew paste or ground almond-cashew mix. Add red chilli powder, garam masala, chicken masala, coriander-cumin powder, turmeric powder, and the marination mixture left over while marinating the chicken. Cook on medium heat until oil separates. Don't forget to add salt 😁 as per your taste.
- 7
Add the fried chicken to the mix in the pan, and chopped coriander leaves. Cover it and let it cook for about 20minutes. You can let it cook longer until you think the chicken is well cooked. Garnish with coriander and serve hot with steamed rice, naan, khulcha or chapati.
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