Mughlai Chicken is the nomero uno that comes to most people’s thought when it arrives to a perfect meal. Today, we are going to tell you instructions on serving a delicious Mughlai Chicken.
We hope you got benefit from reading it, now let’s go back to mughlai chicken recipe. You can cook mughlai chicken using 30 ingredients and 7 steps. Here is how you cook that.
Firstly, here are the ingridients that you should ready to make Mughlai Chicken:
- Take 300 g of chicken (preferably use chicken with bone).
- Use of For marination.
- Provide 1 tbsp of grated ginger.
- Get 1 tbsp of grated garlic.
- Use 2 tbsp of crushed green chilli.
- Get 1 tbsp of garam masala.
- You need 30 g of crushed coriander (or you can use a paste).
- Prepare 2 tbsp of yoghurt.
- Take 1 pinch of turmeric powder.
- Get of For the gravy.
- Take 4 tbsp of oil.
- Prepare 4-5 of curry leaves.
- Prepare 10 of almonds.
- Get 10 of cashew nuts.
- Provide 1/2 tbsp of turmeric powder.
- Provide 1 tbsp of grated garlic.
- Provide 1 tbsp of grated ginger.
- Take 2 of cloves.
- Prepare 1/2-1 inch of cinnamon stick.
- Provide 3 of cardamon pods.
- Get 1 tbsp of coriander-cumin powder.
- Provide 2 of chopped green chillis.
- Provide 2 of chopped medium sized onions (white or red, for this recipe a mix of both was used).
- You need 1 tbsp of red chilli powder.
- Provide 1 tbsp of garam masala.
- Take 1 tbsp of chicken masala.
- Get of Salt (as per taste).
- Provide 30 g of chopped coriander.
- Take of Alternative.
- Get 1 of bay leaf.
After preparing the ingridients, now we are ready to make our delightful Mughlai Chicken:
- 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..
- 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 ⏰.
- 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..
- 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..
- 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..
- 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..
- 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..
The chicken preparation is an original from Central Asia and was introduced in. Mughlai Chicken Korma Curry is yet another dish with full of creamy rich flavor of yogurt and all the nutty ingredients that are added into it to make this mouth watering Korma recipe. Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike. Marinate the chicken: Mix together plain yogurt (I like using Greek yogurt), ground cumin, coriander, cardamom, turmeric and cinnamon.
Recipe : Mughlai Chicken
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