Saturday, August 23, 2014

Mughlai Chicken - Its Yummy!!

EXIF Details: f/9.0 | ISO 360 | 1/4sec | 105mm | Single Point Focus

Gears: Nikon D5100 | Nikkor 18-105mm | Tripod | Nikon Camera Remote

Delicious Mughlai Chicken made by my wife.

Recipe - 

  • 1Kg Chicken Curry Pieces
  • 3 small fine crushed onions
  • 3 fine crushed tomatoes
  • 2Tsp Ginger garlic paste
  • 2Tbsp Cooking Oil
  • 1Tsp Red chili powder
  • 2Tsp cumin powder
  • 1Tsp Coriander Powder
  • 2Tsp Everest chicken masala
  • 1Tsp Garam masala powder
  • ½ Tsp Turmeric powder
  • 3 Green chilies
  • 1 Cup Milk
  • 1 Cup Yogurt
  • 1Tbsp crushed peanuts
  • 1Tsp Lemon Juice
  • 2Tsp Smooth butter for a taste
  • 1Tbsp crushed cashew nuts
  • Salt as per taste
  • Mint leaves as per taste
  • Coriander leaves to garnish


How to marinate chicken –
  • Marinate the chicken with ½ cup of yogurt, lemon juice, 1Tsp ginger garlic paste, 1 green chili, mint leaf paste, 1Tsp Everest chicken masala, 1Tsp cumin powder, salt as per taste, 1Tsp butter and keep it for 2-3 Hours
How to Cook –
  1. Heat the oil in a pan and add the onion paste, ginger garlic paste and cook till the onion turn to shallow brown in color.
  2. Add red chili powder, turmeric powder, coriander powder, garam masala, everest chicken masala powder and cook it for 5 minutes.
  3. Now add the yogurt and crushed tomato and cook it for 10 minutes.
  4. Add the crushed cashew nuts and peanuts and stir the gravy for 15 minutes in low heat, add a little water so that the gravy does not stick to the pan.
  5. Add the half-cup milk in the gravy and cook it till the color changes to light brown in color.
  6. Now add the marinated chicken in the gravy with the remaining milk left in the cup and cook in a low heat for 20 minutes.
  7. The Mughlai Chicken is ready to be served, garish it with coriander leaves and smooth butter.

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