Mughlai Chicken Curry

June 20, 2008 neha_chavali2000 2

Author	neha_chavali2000	Servings	0 persons
Published	June 20, 2008	Cooking Time	1 hour
Is Veg		Preparation Time	mins
Main Ingredient	Chicken	Standing Time	mins

Description

Recipe of Mughlai Chicken Curry

Ingredient Name	Quantity	Unit
Chicken	800	Grams

Directions

Ingredients: 8 medium sized pieces (about 800 grams) of chicken 2 tablespoon(s) yoghurt 2 tablespoons clarified butter (ghee) / butter / oil 4 medium onions finely chopped 1 teaspoon(s) hot spice mix (garam masala) powder 2 bay leaves salt to taste finely chopped fresh coriander leaves to garnish To be ground frac12; teaspoon(s) turmeric powder 2 tablespoon(s) cashewnut bits soaked in some water 4 whole dry red chillies roasted 1 tablespoon(s) each of poppy and cumin seeds roasted frac12; teaspoon(s) nutmeg grated 1 teaspoon(s) blade of mace 1 teaspoon(s) each of red chilli powder and black peppercorns 1quot; piece cinnamon broken 2 cloves 2 green cardamom(s) pounded Method Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator. Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color. Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked. Garnish with finely chopped fresh coriander leaves. TIP: The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.

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