Mughlai Chicken Curry1 recipe,video recipe,how to make Mughlai Chicken Curry1 recipe

Mughlai Chicken Curry


Author neha_chavali2000 Servings 0 persons
Published June 20, 2008 Cooking Time (mins) 28
Main Ingredient Chicken Preparation Time mins

Description
How to makeMughlai Chicken Curry?How to cookMughlai Chicken Curry?Learn the recipeMughlai Chicken Curryby vahchef.For all recipes visit vahrehvah.com

Ingredients 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.
About Recipe
How to make Mughlai Chicken Curry
(2 ratings)
2 reviews so far
prep time
28 mins
Cook time
mins
Total time
28 mins
Mughlai Chicken Curry
Restaurant Style Mughlai Chicken Curry
Author : neha_chavali2000
Main Ingredient : Chicken
Servings : 0 persons
Published date : June 20, 2008
Ingredients used in Mughlai Chicken Curry
→ Chicken 800 Grams.
How to make the recipe:
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.

Recipe Tips by vahchef for Mughlai Chicken Curry


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