As the name suggests, Mughlai Chicken is one of the uncountable remnants of Mughal rule in India. Cooked in a nutty, yogurt based gravy, this dish is distinctly different from other Chicken recipes. It is known that the Mughal chefs used dried fruits and nuts in their recipe, and that elevated the flavour of the simple spices 10 times. The entire recipe is cooked on a medium to low heat, this ensures that the cream doesn’t curdle. Below are the ingredients used
Ingredients: (4 servings)
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1. Chicken — 500gm
2. Turmeric (Holud) — 1 tsp.
3. Kashmiri Red Chilli Powder — 2 tsp.
4. Salt — 1 tsp.
5. Cashew (Kaju) — 15 pcs.
6. Almond — 15 pcs.
7. Yogurt (Dahi) — 100 gms.
7. Onion — 3 pcs.
8. Ginger-Garlic paste — 2 tsp.
9. Cardamom (Elach) — 3 pcs.
10.Cinnamon (Darchini) — 1 inch Stick
11.Black Cardamom (Boro Elach) — 1 pc.
12.Cloves (Lobongo) — 3 pcs.
13.Black Peppercorns (Gota Golmorich) — 5 pcs.
14.Bay Leaf (Tejpata) — 2 pcs.
15.Coriander Powder (Dhone Guro) — 1 tsp.
16.Sugar — 1/2 tsp.
17.Fresh Cream — 1/2 Cup
18.Green Chilli — 2 pcs.
19.Garam Masala — 1 tsp.
Beresta Recipe: COMING SOON!!!
Music: “I always love you” by Lukrembo (Creative Commons License)
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