This is a dish for special occasions – not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself!
- 1 whole chicken (about 1 kg)
- 1/4 cup oil
- 2 onions, sliced
- 1 tbsp chopped ginger
- 2 tbsp chopped garlic
- 6-8 dry red chillies
- 1 tsp tumeric powder
- 1 1/4 cups curd, whisked
- 4 black cardamoms
- 6 cloves
- 2 inch stick cinnamon
- 3 bay leaves
- 1/2 cup cashew nuts, ground to a paste
- 1 lime (juice)
- 1 egg
- 1/4 egg chopped coriander leaves
- Salt to taste
How to make Chicken Mughlai:
- Wash and clean the chicken and cut into 8 pieces.
- Heat the oil in a pan and lightly brown the onions.
- Drain onions, remove from pan and grind along with the ginger, garlic, red chillies and turmeric.
- Mix half the ground spices with the curd and rub into the chicken.
- Heat 1 tbsp oil in a pan and add the whole spices and bay leaves.
- Fry for a minute and pour this over the chicken.
- Heat the remaining oil and add the remaining ground spices.
- Fry until the oil floats on top.
- Add the chicken and fry for 5-7 minutes until dry.
- Pour in 1 cup water and cook until the chicken is tender.
- Mix in cashew nut paste, stir once and remove from the heat.
- Add lime juice and beaten egg and stir well until the egg coagulates and disperses in the gravy.
- Garnish with the coriander leaves.
- Chicken Mughlai is ready to serve.
- Serve hot with tandoori rotis.
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