Mughlai Chicken Curry

Prep time : 10 mins

Cook time : 28 mins

Total time : 28 mins

Author :Vahchef

Main Ingredient : Chicken

(6 ratings)

2 reviews so far

Servings : 4 persons

Published date : November 20, 2016

Ingredients used in Mughlai Chicken Curry

Method:

• Grind fine powder of turmeric powder, cashew nut (soaked in some water), dry red chilies, roasted poppy and cumin seeds, roasted nutmeg grated, mace, red chili powder and black peppercorns, cinnamon stick, cloves, green cardamom(s). Keep aside.
• 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 yogurt, 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.
• Then add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
• To it, even 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.