Mughlai chicken, a North Indian chicken curry with aromatic spices and royal flavours. This gravy is rich, creamy and perfectly spiced.
Ingredients
500 gms Chicken
1 Onion thinly sliced for Birista
1tbsp Dry Kasuri Methi
3 tbsp Cream (optional)
2 Bay leaves
1 tbsp Coriander powder
1 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Cumin powder
1 tbsp Ginger garlic paste
2 tbsp Curd
Salt to taste
1/4 cup Oil
1 tbsp Ghee
For grinding
1 Onion
2 Tomatoes
3 Chillies
1 inch ginger
10 garlic
3 Cardamom
1 inch Cinnamon
10 Peppercorn
6 Cloves
10 to 15 Almonds
Instructions
Marinate the chicken with ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and curd for 30 mins.
In a pan, heat oil and add the thinly sliced onions, fry it till they turn crispy and golden brown in color. Keep aside.
In the same pan, add the ghee, bay leaves and the ground paste, fry till it turns brown in colour and the oil starts to separate. Add the birista (fried onion) and mix it in well.
Now add the chicken, sauté it for 5 mins on high flame. Check for the seasoning and add salt if required. Lower the heat and cook the chicken with the lid on, stirring it in between.
Once the chicken is cooked, add cream and stir it in well. This will make the gravy rich and creamy in texture.
Add the dry kasuri methi at this point. Cook the gravy for 2 to 3 minutes. Garnish it with coriander leaves and serve it with rice or naan