Mughlai Chicken _ Chicken Mughlai _ Murgh Mughlai.pdf

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1/21/2015 Kitchen Secrets and Snippets: Mughlai Chicken / Chicken Mughlai / Murgh Mughlai

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TUESDAYAPRIL 16

MUGHLAI CHICKEN / CHICKEN MUGHLAI / MURGHMUGHLAI

Mughlai Chicken - Grilledchicken cooked in a creamy nuts gravy

Ingredients:

To marinate:

1. Chicken - 350 gms

2. Turmeric powder - a pinch, optional ( I like to add as it is an anti- bacterial ingredient)

3. Red chilli powder - 1/8 tsp

4. Oil - 1 tsp

5. Coriander powder - 1/8 tsp

6. Salt - to taste

7. Ginger garlic paste - 1 tsp

8. Curd/Yoghurt - 1 tsp

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* Adding turmeric powder, red chilly powder ,coriander powder are optional ingredients and u may replace it with 1/8 tsp

of green chilly paste.

For the gravy:

1. Onion paste, cooked - from 1 medium sized, preferably red onion

2. Garam masala powder - 1/2 tsp

3. Cashews - 8 no, soaked

4. Almonds - 8 no, soaked

5. Kas kas - 3/4 tsp

6. Coriander powder - 1 tsp

7. Nutmeg powder - just a pinch

8. Ginger garlic paste - 1 1/4 tsp

9. Heavy/whipping cream - 1/4 cup

10. Coriander leaves - to garnish

11. Salt - to taste

12. Green chilly - 2 nos.

13. Water - 1/2 cup

For seasoning:

1. Ghee - 1 1/4 tbsp

2. Cinnamon - 1/2 " piece

3. Cloves - 2 nos.

4. Cardamom - 1 no.

5. Mace - 1 small piece

6. Shah jeera - 1/4 tsp

7. Bay leaf - 1 no.

Prep work:

1. Marinate the chicken with salt, ginger garlic paste, curd, red chilly powder, turmeric powder, ghee and coriander powder.

Combine well and keep inside the freezer for 30 minutes.

2. Making Onion paste:

Chop the onion to big cubes and cook in the water for 2 to 3 minutes. Drain the water

and grind with 2 green chilly ( mentioned in the ingredient list) to a fine paste. Transfer to a bowl and keep aside.

3. Soak the kas kas in hot water for 10 minutes. Soak the cashews, almonds separately in hot

water for 1/2 an hour. Peel the skin of the almonds and grind it with cashews and kas kas with very little water to a fine

paste.

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Method:Heat a tawa with a tsp of ghee and fry the marinated chicken pieces to light brown in colour. It's ok, if it gets browned, itwould be good if it resembles as it was grilled. And that's what this recipe demands.Switch off the heat and get on with the next step.Heat ghee in a pan, do the seasoning with cinnamon, cloves, cardamom , lace , shah jeera , bay leaf until it gets fried.To this, add the cooked onion green chilly paste, ginger garlic paste and fry for minutes on medium low flame.

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Now add the nuts paste to the masala and fry for a minute. Keep stirring otherwsie the mixture would stick to the bottom.

At this stage add the garam masala powde r, nutmeg powder, corian der powder, salt to the gravy mixture and fry foranother one minute.Pour little water to the mixie jar to get the remaining of the nut paste and add this water to the gravy , add almost 1/2 cupof water.Cover and cook the gravy for 5 minutes. Now add the grilled chicken pieces and the heavy whipping cream to themasala. Combine well. Cover and cook the chicken mughlai for 2 to 3 minutes until the consistency is semi thick, andcoats the back of the spoon.Sprinkle the coriander leaves and switch off. Serve hot with Phulkas, Roti/ Naan.

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Kerala ChickenFry

C hicken C utlet C hicken Kuzhambu

Mutton DryRoast

HyderabadiMutton (khacha)biryani

Indian stylechicken filletroast

Sorakkai eralMasala /Bottlegourd ...

Notes/Suggestions:

This gravy is kinda bland as it has nuts and heavy cream, even though I've added 2 green chilly, it was quite bland forour taste buds. So , if you want this gravy to be little spicy to the bite, add 3 to 4 green chilly on the whole for the recipe.The gravy is totally off white in colour but mine is slightly pale yellow in shade as I've added turmeric powder whilemarinating the chicken.

Recipe barely adapted from here

Cheers,

Shanavi

POSTED BY SHANAVI AT TUESDAY, APRIL 16, 2013

LABELS: CHICKEN , MUGHLAI CUISINE, NON VEG

R E L A T E D P O S T S

1 6 C O M M E N T S :

Recommend this on Google

PRIYA SURESH April 16, 2013 at 6:26 PM

Royal treat, mughalai chicken looks seriously very creamy,delightful and irresistible.

Reply

PRIYA R April 16, 2013 at 6:28 PM

wow looks so creamy and comforting, mughlai chicken is sure in my to do list. Loving all your recent chicken recipes

Reply

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6/7



RAFEEDA AR April 16, 2013 at 6:41 PM

looks so good.. yummm....

Reply

PREMAS CULINARY April 16, 2013 at 7:01 PM

Never tasted this Shobana,but am hungry now after seeing the pic...

Reply

SHAMA NAGARAJAN April 16, 2013 at 8:31 PM

inviting and a lovely treat

Reply

DIVYA PRAMIL April 16, 2013 at 8:34 PM

Aha looks so creamy and yummy Shobana :) Nice clicks too!!

Reply

RUMANA AMBRIN April 16, 2013 at 8:46 PM

The greavy looks so yummy and creamy...

Reply

PT April 16, 2013 at 9:28 PM

very rich and creamy curry.. liked your presentation..Reply

AKILA April 16, 2013 at 9:33 PM

Looks great.. Bookmarked dear...

Event: Dish name starts with S till May 30th and a giveaway

Reply

SAVITHA GANESAN April 16, 2013 at 9:55 PM

drool so rich curry.bookmarking it.

Reply

SAYANTANI April 16, 2013 at 10:06 PM

wow what a dish...love the smooth creamy gravy

Reply

S.MENAGA April 17, 2013 at 12:52 AM

seriously now i wish to taste now,looks sooo creamy n yumm..

Reply

HAMAREE RASOI April 17, 2013 at 1:01 AM

A stupendous meal Shanavi. Looks wonderfully delicious.

Deepa

Reply

CHITZ April 17, 2013 at 1:31 PM

Royal mughlai chicken.. And awesome pics.. Bookmarked mam :)

Reply

DIVYA April 17, 2013 at 10:14 PM

looks so awesome,nice tempting clicks.

Reply

AMBREEN (SIMPLY SWEET 'N SAVORY) April 20, 2013 at 12:16 AM

Looks so rich & creamy, wonderful recipe!

Reply
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7/7

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Documents

Mughlai Chicken _ Chicken Mughlai _ Murgh Mughlai.pdf