Mughlai Chicken Recipe: Mughlai Chicken is a restaurant style North Indian recipe. It is known for its thick, creamy gravy and its special balance of spices. This dish is included in the popular recipes of Mughlai cuisine and is often prepared on special occasions. If you also want restaurant-like taste at home, then it is important to choose the right spices and know how to cook them. With a little preparation and the right ingredients, you can easily make delicious Mughlai chicken.
Ingredients required to make Mughlai Chicken
For this recipe, curd, onion, ginger-garlic paste, cashew paste, fresh cream, ghee or oil and green coriander will be required along with chicken. Spices include red chili powder, turmeric, coriander powder, cumin powder, garam masala, black pepper, cardamom, cloves, cinnamon, bay leaves and salt. If you want, you can also use saffron or mace to enhance the taste.
Marinate like this
First of all, marinate the chicken with thick curd or yogurt, ginger-garlic paste, salt and some spices for 30 minutes. After this, heat ghee or oil in a pan and add whole spices. Fry finely chopped onion until golden and then add ginger-garlic paste. Now add ground spices and fry well on low flame, then add cashew paste and after cooking for a few minutes, add marinated chicken. Mix the chicken well with the spices, cover and cook. Add some water as per requirement and let it cook on low flame till the chicken becomes soft, after 15-20 minutes the chicken will be cooked. Finally add fresh cream and garam masala and cook for 3-5 more minutes.
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Remember this secret method:
Soak cashews and almonds in boiling water for 15 minutes. Then put both in the blender along with water and blend until smooth. You may need more water to make the almond paste completely smooth. If you want, you can also use ground almonds
serving method
Garnish the prepared Mughlai chicken with green coriander and serve it hot. It tastes best with butter naan, tandoori roti, rumali roti, paratha or jeera rice. If you want, you can make it more attractive by adding some fresh cream on top.
things to keep in mind
The real taste of Mughlai chicken comes from cooking it on low flame. Fry the spices well, but do not let them burn. Cashew paste and cream give thickness and creamy taste to the gravy, so add them in right quantity at the end. Allowing enough time for marination makes the chicken more tender and tasty.
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