Restaurant Style Chicken Mughlai | Mughlai Chicken Recipe | Chicken Mughlai Recipe | Mughlai Chicken Curry | Chicken Curry Mughlai Style | Mughlai Chicken Restaurant Style
Ingredients for Mughlai Chicken Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, curry cut pieces -1 kg
Curd-Masala mix:
– Whisked curd/yogurt – 200 ml
– Ginger garlic paste – 3 tsp
– Turmeric powder – 3/4 tsp
– Red Chilli Powder – 4tsp
– Coriander powder – 4 tsp
– Cumin Powder – 1 tsp
Fried onion-cashew paste:
– Sliced onion- 200 gms
– Cashew nuts: 10
– Water-1/2 cup
Tempering:
– Bay leaf-3
– Green Cardamom-6
– Black peppercorns-10-15
Other Ingredients:
– Julienned ginger- 1 tbsp
– Green Chillies sliced- 2-3
– Garam Masala powder-1/2 tsp
– Oil- 6 tbsp
– Ghee-2 tbsp
– Salt-2 tsp + a pinch later
Preparation:
– Slice the onions
– Fry the onions in oil till golden brown.
– Remove and allow to cool
– Also fry the cashew nuts.
– Now make these into a paste.
– Peel and julienne the ginger. Also cut the green chillies
Process:
– Heat oil and ghee in a pan/kadhai and add the whole spices.
– Also add the julienned ginger & green chillies.
– Give a stir on low heat for 1 min and then add the chicken pieces. Also add 2 tsp salt.
– Mix well & sear on high heat for around 5 mins till the chicken turns brown.
– If still not browned, continue to sear on medium heat for another 2 mins.
– Now switch off heat and after a minute add the curd-masala mix. Mix well and then switch on the heat.
– Cook on low heat for around 7 mins till the colour of the gravy has changed and oil separates.
– Add the fried onion paste made earlier, mix and cook on low heat for 4- 5 mins till the gravy thickens and oil separates.
– Now add 250 ml water, stir and cover & cook on low heat for around 20 mins.
– Add the Garam masala powder, mix and simmer for 3-4 mins.
– Serve hot.
