Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe | Chicken Recipe | Chicken Curry | Chicken Mumtaz Gravy | Mughlai Chicken Recipe | Chicken Mumtaz Recipe Restaurant Style
Ingredients for the Chicken Mumtaz Recipe :
- Chicken, curry cut pieces with bones -1 Kg
For the paste:
- Onions, sliced- 3 medium (225 gms)
- Tomatoes, red, sliced-2 medium (150 gms)
- Green chillies, cut into 2 pcs- 4-5 nos
Tempering:
- Star Anise - 2
- Green cardamoms - 5 to 6
- Black peppercorns - 1/2 tsp
Spice Powders:
- Turmeric Powder: 3/4 tsp
- Coriander Powder: 2 tsp
- Cumin Powder: 1 tsp
- Black Pepper Powder: 1/2 tsp
- Garam Masala powder-1/2 tsp
Other Ingredients:
- Ginger garlic paste: 3.5 tsp
- Whisked curd/yogurt- 100 ml
- Fresh cream- 4 tbsp
- Groundnut oil- 6 tbsp
- Kasuri Methi, dry roasted and crushed -1 tsp
- Chopped coriander leaves for garnish- 3 tbsp
- Salt- 2 tsp
Tempering to finish:
- Ghee- 2 tbsp
- Green chillies with a small cut at the top- 5-6
Preparation:
- Slice the onions and the tomatoes. Cut the green chillies into two.
- Heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 5-6 mins till it is light brown.
- Now add the sliced tomatoes, mix and fry on medium heat for around 3 mins till soft.
- Add the green chillies and mix and fry on medium heat for a minute.
- Switch off and remove on a plate.
- Allow to cool and then shift this to a grinder/blender.
- Coarse grind it and then add 1/2 cup water.
- Blend it into a smooth paste and set aside for use later.
Process:
- Heat oil in a pan and add the whole spices.
- Give a stir and then add the chicken pieces. Sear on high heat for around 4-5 mins till browned.
- Now add the ginger garlic paste and mix and fry on medium heat for around 2-3 mins till there is no raw smell.
- Now add the spice powders and salt & mix and fry on medium heat for 2-3 mins till the masala coats the chicken and the chicken is browned. You can add a splash of water while frying if the chicken becomes too dry while frying.
- Now add the blended onion-tomato-chilli paste and cook on medium heat for around 7-8 mins till it is cooked, colour changes and oil separates.
- Once oil separates and there is hardly any liquid remaining, switch off heat and then add the whisked curd/yogurt and fresh cream.
- Mix well and then switch heat on low.
- Cook on low heat for around 2-3 mins and till oil separates.
- Add 200 ml on water and cook covered on low heat for 10 mins.
- Now add the garam masala powder, crushed roasted kasuri methi and chopped coriander leaves.
- Mix and cook for around 2 mins
- Finish with tempering: Heat ghee in a tempering spoon and add the slightly cut whole green chillies. Give a stir for 30 secs and then put the tempering on the cooked chicken.
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