Thursday, April 4, 2013

Mughlai chicken

whole chicken-800 gm
1 cup yoghurt-well beaten
1 tsp each of turmeric,garam masala,chilli powdr

1 tbsp each of ginger garlic paste
4-cardamoms peeled
8-black pepper corns
15 almonds
1 tsp-cumin seeds
2-tsp coriander seeds
2 -large onions finely chopped
2 big tomato puree
1 cup water
salt to taste
fresh cream -2 tbsp
fresh cream and coriander leaves for garninshing

Make cuts on the chicken.In a bowl mix together half of the ginger garlic paste and red chilli pwdr.Add the garam masala,turmeric,yoghurt and salt to taste.mix well.Rub this marinade in to chicken well and allow to marinate in the fridge for 1 hour.
In a pan roast together cumin seeds,coriander seeds,clove cinnamon,pepper corns,cardamoms and almonds till they are aromatic.
Fry the sliced onion till brown
Grind together browned onions,roasted spices ,and the remaining ginger garlic paste with little water.
Heat oil in a heavy bottomed pan till hot add the chicken(with out marinade)and fry on medium heat for 3 to 5 min.or till it becomes light brown colour.remove fried chicken from the pan keep it aside.
In the same pan add little more oil and fry the paste on medium level for 2 minuts
Add the chicken,remaining marinade,tomato puree,water,1/2 tsp red chillipwdr and salt.
mix well .cover and cook on low heat for 25 mints or till the chicken is fully cooked.Add fresh cream anfd garnish with coriander leaves.... .enjoyyy..serve hot with chappathi

1 comment:

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