Mughlai chicken

MUGHLAI CHICKEN

INGREDIENTS

• Chicken – 500 gms
• Almonds – 10 blanched and skin removed
• Curd – ½ cup
• Onion – 1 big
• Green chilli – 6 or more or as per taste
• Coriander pwdr – 2 tsp
• Jeera pwdr – 1 tsp
• Garam masala pwdr – 1 tsp
• Ginger garlic paste – 2 tsp
• Oil / ghee – 2 or 3 tbsp
• Whole garam masala – few [ cinnamon small piece + 2 clove + 1 ]cardamom + bayleaf ]
• Saffron mixed in 2 tbsp milk [ optional ]
• Fresh cream – 2 tbsp
• Kewra essence – few drops

PREPARATION

1. Clean ,wash and cut the chicken into small pieces.
2. Almonds soaked in water over night OR Soak in hot water for sometime.
3. Make fine paste of almond by adding curd + ¼  cup water .
4. Make fine paste of onion ginger garlic + green chilli + garam masala pwdr + coriander pwdr + jeera pwdr .

METHOD

Heat oil /ghee in a pan and add the whole garam masala , let it splutter .

Add the onion paste and fry till oil separates .

Add the chicken and mix well .

Stir and cook for 2 mins on medium high .

Cover and cook for 10 mins ,the chicken will sweat and cook in its own juice .

Now add the almond paste + 1 cup water and mix well.

**Adjust water ,as per the consistency you want .

Add the saffron soaked in milk and mix well .

Again cook for 4 – 5 mins till the chicken is done .

Cooking time depends on the size if the chicken piece .

Finally add the fresh cream ,mix well and off the flame .

Serve hot with any Indian breads or basmati rice .

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