Restaurant Style Chicken Mughlai | Mughlai Chicken Recipe | Chicken Mughlai Recipe | Mughlai Chicken Curry | Chicken Curry Mughlai Style | Mughlai Chicken Restaurant Style
Ingredients for Mughlai Chicken Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, curry cut pieces -1 kg
Curd-Masala mix:
- Whisked curd/yogurt - 200 ml
- Ginger garlic paste - 3 tsp
- Turmeric powder - 3/4 tsp
- Red Chilli Powder - 4tsp
- Coriander powder - 4 tsp
- Cumin Powder - 1 tsp
Fried onion-cashew paste:
- Sliced onion- 200 gms
- Cashew nuts: 10
- Water-1/2 cup
Tempering:
- Bay leaf-3
- Green Cardamom-6
- Black peppercorns-10-15
Other Ingredients:
- Julienned ginger- 1 tbsp
- Green Chillies sliced- 2-3
- Garam Masala powder-1/2 tsp
- Oil- 6 tbsp
- Ghee-2 tbsp
- Salt-2 tsp + a pinch later
Preparation:
- Slice the onions
- Fry the onions in oil till golden brown.
- Remove and allow to cool
- Also fry the cashew nuts.
- Now make these into a paste.
- Peel and julienne the ginger. Also cut the green chillies
Process:
- Heat oil and ghee in a pan/kadhai and add the whole spices.
- Also add the julienned ginger & green chillies.
- Give a stir on low heat for 1 min and then add the chicken pieces. Also add 2 tsp salt.
- Mix well & sear on high heat for around 5 mins till the chicken turns brown.
- If still not browned, continue to sear on medium heat for another 2 mins.
- Now switch off heat and after a minute add the curd-masala mix. Mix well and then switch on the heat.
- Cook on low heat for around 7 mins till the colour of the gravy has changed and oil separates.
- Add the fried onion paste made earlier, mix and cook on low heat for 4- 5 mins till the gravy thickens and oil separates.
- Now add 250 ml water, stir and cover & cook on low heat for around 20 mins.
- Add the Garam masala powder, mix and simmer for 3-4 mins.
- Serve hot.
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