MUGHLAI CHICKEN | CHICKEN MUGHLAI RECIPE | MUGHLAI CHICKEN RESTAURANT STYLE

Ingredients for Mughlai Chicken:

For Marination:
- Chicken with bones- 500 gms
- Salt-3/4 tsp
- Turmeric powder-1/4 tsp
- Red Chilli Powder- 1/2 tsp

For the paste:
- Fried onions (2 medium sized onions)
- Green chillies- 2
- Ginger- 1” piece
- Garlic cloves- 5
- Cashew nuts- 12 (soaked in warm water earlier)

Whole spices:
- Green cardamom-3
- Cloves-3
- Cinnamon- 2
- Whole peppercorns-10
- Bay leaf-1

Powders:
- Coriander powder-2 tsp
- Cumin powder-1/2 tsp
- Garam masala powder- 1/2 tsp

- Kewra water (Screw pine Essence)- 1/2 tsp (optional)
- Oil- 3 tbsp
- Salt-1/4 tsp for seasoning

Preparation:

- Marinate the chicken pieces with the items indicated. Set aside for 30 mins.
- Soak the cashew nuts in warm water for around 20 mins.
- Slice 2 medium sized onions & fry till light brown (birista). Remove from oil & keep aside to cool.
- Put all items indicated for paste in the grinder and coarse grind it, give a mix, add water and blend to a smooth paste.

Process:

- Heat oil in a pan or kadai and add the whole spices.
- Once it splutters, add the paste. Fry on medium to low heat for 6-7 mins till color becomes light brown and oil separates.
- Add in the coriander, cumin and garam masala powder, mix well and add 1/2 a cup of water. Fry for 3-4 mins till the masala is cooked and oil separates.
- Now add in the marinated chicken , mix well and fry on medium heat for 5 mins.
- Lower heat and continue to fry it for another 2-3 mins till the chicken pieces are browned and masala coats the chicken pieces.
- Add 200 ml water & 1/4 tsp salt, mix well and cover & cook for around 20 mins till chicken is tender.
- Lastly, optionally add keora water for additional flavour, mix well and simmer for around 1-2 mins.
- Serve hot with roti or rice

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