Mughlai chicken is a recipe to save for specific celebrations, not because it takes much longer to prepare or has a lot of ingredients, but because it is rich and delicious. The mild, thick creaminess of the dish is largely influenced by Central Asian food and culinary traditions, which arrived in India during the reign of the famed Mughal dynasty. Serve with naan, parathas, rice, or roasted potatoes for a satisfying and delicious supper that is so rich that it can be divided into multiple portions.
Boneless Chicken – 450-500 gms
Salt- 1 tsp
Crushed Pepper- 3/4 tsp
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 1.5 tsp
Coriander Powder- 2 tsp
Cumin Powder- 1/2 tsp
Garam Masala Powder- 3/4 tsp
Kasuri Methi (Dried Fenugreek leaves)- 2 tsp
Other Ingredients:
Grated Onion- 100 gms (2 small)
Ginger Garlic paste- 2 tsp
tomato purée or paste- 4 tbsp
Whisked Curd/Yogurt- 3 tbsp
Cashew paste- 12 cashews
Green Chillies, sliced-3
Refined Oil-3 tbsp
Coriander leaves chopped- 2 tbsp.
• Cut the boneless chicken thighs into 1″ pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.
• In a wok or kadhai, heat the oil and add the grated onion. Fry for 4-5 minutes on medium heat, or until the colour changes. Mix in the ginger garlic paste and cook for another 2-3 minutes on low to medium heat.
• Now add the marinated chicken, stir well, and cook for 1-2 minutes on high heat, or until the colour changes to white and the edges are slightly browned.
• Mix in all of the spice powders except Garam Masala Powder and Kasuri Methi and cook for 3-4 minutes on medium heat.
• Now add the tomato purée, stir well, and cook for 3-4 minutes on medium to low heat, or until the purée is cooked and the oil separates.
• Add the cashew paste and whipped curd/yoghurt, mix well, and cook for 2 minutes on low heat, or until oil separates.
• Add 150 ml water and the sliced green chillies, stir, and simmer on low heat for 15 minutes, or until the chicken is cooked and the oil separates.
• Mix in the garam masala powder and crushed Kasuri Methi (Fenugreek leaves) and cook for 2-3 minutes on low heat.
• Serve hot, garnished with chopped coriander leaves.
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