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Mughlai Chicken Curry

Mughlai Chicken Curry
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Mughlai Chicken Curry Recipe, Sabji, How To Make Mughlai Chicken Curry Recipe

How to make Mughlai Chicken Curry?How to cook Mughlai Chicken Curry?Learn the recipe Mughlai Chicken Curryby vahchef.For all recipes visit vahrehvah.com

Mughlai Chicken curry is one of the most admired dishes in most of the Hyderabadi as well as renowned restaurants but can also be made easily at home with basic flavorings and ingredients. It is one of the excellent and appetizing dishes which can be served during lunch or dinner time and would be exceptionally delectable during family get-togethers or parties. Traditionally... Read More..

About Recipe

Kodi koora, Kuzhambu, Muragira mansa torkari

How to make Mughlai Chicken Curry

(4 ratings)
2 reviews so far
Prep time
10 mins
Cook time
28 mins
Total time
38 mins
Mughlai Chicken Curry
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : November 20, 2016


Ingredients used in Mughlai Chicken Curry
• Chicken (8 medium sized pieces) - 800 grams.
• Yogurt - 2 tablespoons.
• Clarified butter/ghee/oil - 2 tablespoons.
• Medium onions (finely chopped) - 4 number.
• Garam masala powder - 1 tea spoon.
• Bay leaf - 2 number.
• Salt - to taste.
• Coriander leaves (chopped) - 1 bunch.
• Turmeric powder - 1/2 tea spoon.
• Cashew nuts - 2 tablespoons.
• Red chilies (roasted) - 4 number.
• Poppy seeds - 1 tablespoon.
• Cumin seeds - 1 tablespoon.
• Nutmeg (grated) - 1/2 tea spoon.
• Mace - 1 tea spoon.
• Red chilli powder - 1 tea spoon.
• Black peppercorns - 1 tea spoon.
• Cinnamon stick (1 inch) - 1 number.
• Cloves - 2 number.
• Green cardamom - 2 number.
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.






Cooking with images Cikana Rassa , Chicken rasdar, Koli saaru





Articles


Mughlai Chicken curry is one of the most admired dishes in most of the Hyderabadi as well as renowned restaurants but can also be made easily at home with basic flavorings and ingredients. It is one of the excellent and appetizing dishes which can be served during lunch or dinner time and would be exceptionally delectable during family get-togethers or parties. Traditionally the chicken curry is nicely cooked in thick gravy of well-blended ingredients like the onion, ginger garlic paste, tomato, and yogurt.



 

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vahuser Posted on Wed Dec 01 2010

please post the video

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vahuser Posted on Thu Oct 07 2010

plz post vides as soon as possible

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