Mughlai Chicken

mughlai-chicken

Mughlai Chicken is a common member of every North Indian restaurant’s menu.

To prepare Mughlai Chicken

Ingredients

  • 500 chicken, clean and cut into pieces ( use boneless chicken for best result )
  • 1 tablespoon oil
  • 1 large onions, grated or finely sliced
  • 1 tomato, finely chopped or 1 tablespoon (15 ml) tomato puree
  • 2 strands of saffron, ( soaked in 1 teaspoon milk ) – ( optional )
  • 1 cup ( 100 ml ) water
  • 3/4 teaspoon salt ( or to taste )
  • 1 tablespoon fresh cream
  • 1 extra cream ( to garnish )
  • 1 tablespoon chopped coriander leaves

For Mughlai masala:

  • 1 teaspoon lemon juice
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon charoli ( optional )
  • 1 tablespoon chopped cashew nuts
  • 4 whole red chillies
  • 6 cloves garlic, chopped
  • 1./2 – piece ginger, chopped
  • 1/2 teaspoon cumin seeds ( jeera )
  • 1 – inch piece cinnamon
  • 3 cloves
  • 2 black cardamoms

Make a smooth paste of above ingredients.

Method

  1. Heat 1 tablespoon oil and fry onion till oil golden color. Add ground Mughlai masala and lightly fry till fragrant on a low heat for 5 – 7 minutes.
  2. Add finely chopped tomato / tomato puree and diluted saffron ( optional ). Fry for a few minutes ( till tomato well blended with Mughlai masala ).
  3. Then add chicken pieces. Stir to coat chicken with masala. Add salt to taste.
  4. Pour 1 cup ( 100 ml ) of water. Let it come to a boil, then reduce heat. Cover and cook till chicken is tender, stirring occasionally.
  5. Finally add fresh cream and mix well . Do not heat again. There should be a thick creamy gravy when the chicken is done. Delicious Mughlai Chicken ready.
  6. Garnish with chopped coriander leaves and extra cream. Serve with Parathas / Naan / Rotis / Pulao ….