Tuesday, October 4, 2011

Recipe Of Mughlai Chicken

Serves 3-4

  • Chicken 1 kg
  • Oil 3 tbsp
  • Chili powder 1tbs
  • Coriander powder 3tbs
  • Turmeric powder 1tbs
  • Garam Masala 1tbs
  • Kasoori methi 1 tbsp
  • Cashew nuts 150gms
  • Khus khus 1 tsp
  • Khoya 1/2cup
  • Eggs 3
  • Coriander leaves 1tbs chopped
  • Onion paste  3-4 tbsp
  • Tomato 1cup chopped
  • red chilles 2
  • Ginger 1 ½” piece paste
  • Garlic 10 cloves paste
  • cumin seeds 1 tsp
  •  cinnamon sticks 2
  •  bay leaves 2  
  • green cardamom 3-4 
  • Curd 1/2 cup
  • Salt to taste
  • Fresh coriander for garnishing
  1. Soak the dry chillies in ¼ cup of water until soft. (You can remove the seeds if you don’t want it hot. Remove them before soaking) Grind Chillies along with half the quantity of ginger and garlic. Add curd, salt and turmeric powder to this and mix well.
  2. Marinate Chicken in this curd mixture for about 2 hours
  3. Heat oil in a pan  add add cumin seeds along with cinnamon sticks, bay leaves and cardamom and saute just for few seconds add  onion paste, garlic and ginger paste and fry for a little while. Then add the chilly powder,coriander powder, turmeric kasoori methi  and garam masala to it and fry well,.
  4. Add the chopped tomatoes to it and fry till oil separated, add salt to taste. Now add khoya in this masala Add the marinated chicken pieces to the masala and cook on a slow fire till the chicken is soft.
  5. While the chicken is being cooked, grind cashew nuts and khus khus separately to a paste and mix it . 
  6.  Beat one egg, mix it with the cream and add When the chicken is done. Boil the remaining two eggs and slice into small pieces. Garnish the chicken with the boiled eggs, fried cashew nuts, kismis and fresh coriander .


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