Chicken Mughlai

25 Apr

Royal food vs. regular daily boring routine food!!! Who’s in? I am for sure!

Many of the popular dishes in India come from the classic, traditional Mughlai food! Every time I visit Hyderabad, the aroma of saffron, whole spices, ghee(clarified butter), chicken, biryani, even  boiling milk transcends the soul in a different world. I wish I had learnt this recipe earlier. Oh, well, let’s head towards the recipe before my mouth starts watering! Just a quick note, this recipe needs to be marinated for a minimum of 5-6 hours, overnight marinated chicken will taste even better.

Tip: This recipe takes a little love and effort to make, please prepare everything beforehand and keep the ingredients ready. Even if it looks long, it’s all worth it! I only have this pic! I will try making it again for a better picture.

Chicken Mughlai

All you need:

For marinade:

  1. 1 lb Chicken preferably with bones (Washed, cut into medium sized pieces)
  2. 1/2 cup Yogurt
  3. A pinch of turmeric powder
  4. 1 tbsp ginger-garlic paste
  5. 1 tbsp coriander powder
  6. 1/2 tbsp cumin powder
  7. 1 tsp garam masala powder
  8. Salt as required
  9. 1 tbsp oil

Whole and powdered spices:

  1. 1 bayleaf
  2. 1-2 inch cinnamon whole
  3. 3-4 cloves
  4. 3-4 green cardamom pods
  5. 1 black cardamom pod
  6. 1 anistar
  7. 5-10 black peppercorns
  8. 1 tbsp coriander powder
  9. 1 tsp cumin powder
  10. 1/4 tsp ground mace
  11. 1/2 tsp cinnamon powder
  12. 1/4 tsp garam masala
  13. 1/4 tsp turmeric
  14. 1 tsp red chili powder

Other ingredients:

  1. 1 medium sized onion sliced (I prefer red)
  2. 1 tbsp ginger-garlic paste
  3. 1 green chili finely chopped(I use serrano pepper about half if its a small one)
  4. 2 chicken bouillons
  5.  1/2 cup skinless almonds (soaked)
  6. 1/4 cup unsalted cashews (soaked)
  7. 1/2 cup cream
  8. a pinch of saffron strands
  9. Salt as required
  10. Ghee or Oil as required
  11. Mixed dry fruits like pistachios, almonds, cashews, brown raisins for garnishing.( I only had pistachios! 😦  )

Ready, Set, Go:

  1. Marinate the chicken and keep it overnight preferably.
  2. Heat oil, add onions, fry them until they soften, do not fry till the onions turn brown, add ginger-garlic and fry till the raw smell disappears or for less than a minute, add the chili. Fry for a few more seconds. Turn off the heat, cool it and blend the mixture.
  3. Heat another pan for frying the chicken, fry chicken pieces until they look golden in color on both sides. Reserve the remaining oil in pan. Drain the extra oil off the pieces and keep the pieces aside in a bowl.
  4. In the same pan, in the remaining oil, add the whole spices (numbers 1-7) and fry till you start smelling the aroma, add the onion paste and fry for two minutes, add the powdered spices (numbers 8 – 14). Fry until it starts to stick together.
  5. Add the chicken bouillons and let it simmer for about 8-10 minutes.
  6. Add the chicken pieces. Stir and let the pieces cook in the mixture. Simmer for about 10 minutes.
  7. Blend the almonds and cashews together.
  8. Add the paste and saffron to the pan. The saffron will blend well if added with a tablespoon of warm milk.
  9. Cover and cook for another batch of 10 minutes until the pieces get cooked completely.
  10. Check for salt, remove the cover and let the sauce thicken for a few minutes, add cream and let it cook for a few more minutes until everything looks well blended. Garnish with the dry fruits, serve warm with rice, naan or roti.
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