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Chicken Mughlai

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India, Pakistan and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani.

Ingredients:

  1. Chicken Pieces : 2 pounds
  2. Green Chillies: 4
  3. Garlic: 20 flakes
  4. Ginger: 2  inch
  5. Garam Masala Powder: 1 tsp
  6. Turmeric Powder: 1 tsp
  7. Red Chilli Powder: 2 tsp
  8. Curd: 1 cup beaten
  9. Cloves: 12
  10. Peppercorn:12
  11. Cinnamon: 1 inch 2 sticks
  12. Cardamom: 8
  13. Almonds: 16
  14. Cumin Seeds: 1 tsp
  15. Coriander seeds: 1 tsp
  16. Onion: 2 large thinly sliced
  17. Tomato: 2 large: pureed
  18. Oil: 4 tbsp
  19. Salt

Procedure:

Prick Chicken all over with a fork.
Grind green chillies, 12 garlic flakes, half of the ginger into a paste with little water.
Mariante the chicken in ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chili powder for  2 hrs.
In a pan, dry roast together cloves, peppercorns, cinnamon, almonds, cumin seeds and coriander seeds. As a beautiful aroma releases remove it from heat and let it cool down.
Heat oil in a heavy bottom kadhai or hand and fry onions in batches till they turn golden brown, remove and drain each batch. 
Grind the fried onion and all the roasted ingredients, remaining garlic and ginger into a paste adding a little water at a time.
Turn on the heat and heat the oil remaining from frying onions in the kadhai.
Add the chicken, marinade, ground paste, tomato puree, remaining chili powder and salt to taste to the kadhai.
Stir well for few minutes, then put the lid on the kadhai, turn the heat to medium and let the chicken and spices cook till the chicken is cooked through, stirring occasionally.
Once the chicken is cooked through remove the lid and cook stirring till the masala reaches the desired consistency.


Serve it hot with roti or naan and enjoy.
Till then happy blogging
Rakhee


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