Mughlai Chicken

Name: Mughlai Chicken
Total time: 3000 s
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 1 kg Chicken; 1/2 cup Oil; 4 tbsp Yoghurt; 3 tbsp Cream; 1 Brown onion; 1 tsp Salt; 1 tsp Red chilli powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Turmeric powder; 9 pieces Almonds; 2 Green chilli; Coriander leaves 1/2 cup; 1 tbsp Desiccated Coconut; 1 tbsp Ginger garlic paste; 1 tsp Lemon juice; Cloves 4; 5 Black pepper; Cinnamon stick 1 inch

Mk Mahwish @mahwish21

Ksa(Riyadh)

Mughlai Chicken is a rich, decadent, restaurant-style, brown-coloured chicken gravy belonging to the Mughal era. ... Cream and yoghurt lend richness to this gravy and make it thicker. Throwing in spices, such as cloves, cinnamon, and cardamom, and the paste of almonds give you a fragrant, distinct, and flavourful dish.
#recreate

Mk Mahwish @mahwish21

Saved

Ingredients

50 mins

6 servings

1 kgChicken
1/2 cupOil
4 tbspYoghurt
3 tbspCream
1Brown onion
1 tspSalt
1 tspRed chilli powder
1 tspCumin powder
1 tspCoriander powder
1/2 tspTurmeric powder
9 piecesAlmonds
2Green chilli
Coriander leaves 1/2 cup
1 tbspDesiccated Coconut
1 tbspGinger garlic paste
1 tspLemon juice
Cloves4
5Black pepper
Cinnamon stick 1 inch

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Steps

50 mins

1

Wash chicken pieces and put in a bowl for marination.
2

Add ginger garlic paste.
3

Add red chilli powder.
4

Add turmeric powder.
5

Add cumin powder.
6

Add coriander powder.
7

Add salt.
8

Squeeze lemon juice in it.
9

Mixed it well. Set aside for 20mins.
10

Meanwhile blend brown onions, almonds, green coriander, chilli, coconut and yoghurt in a blender to make fine paste.
11

In a wok heat oil add black pepper, cloves, cardamom and cinnamon stick. Fry it for 2 mins minutes.
12

Add chicken and fry it on medium flame for 5mins.
13

Cover with lid for 5mins.
14

Now add mixture of yoghurt.
15

Mixed it now add cream in it. Let it cook for 15mins more.
16

When meat become tender and oil released. Switch off the flame and garnish it with green coriander.
17

Ready to serve.