Chicken Mughali Style Recipe
Recipe Servings : 4 Preparation timing: 20min Cook timing: 1hr 30min
This recipe will help you cook chicken in mughali style and help you relive the royal cuisine of the mughal era.
Ingredients (1kg chicken):
Masalas list:- 4 indian bay leaf (tej patta)
- One tea cumin seed (jeera)
- Four dry red chilli
- 8 pieces cardamom (elachi)
- 8 pieces cloves (laung)
- 3 sticks cinnamon (dalchini)
- 8 peppercorns (kaali mirch)
- half piece of mace (javitri)
- one fourth piece of nutmeg (Jaiphal)
- 2 big teaspoon chilli powder (Mirchi powder)
- 2 big teaspoon turmeric powder (Haldi powder)
- Salt as per taste
Preparation:
1. Chop the onion and tomato
2. Clean the ginger and garlic and make a paste of it
3. Mix the 2 teaspoons of chilli and turmeric powder with the ginger paste and keep it aside
4. Take about 20ml oil and on low flame heat the chicken very lightly for 10 min to slightly brownish tint.
5. In a dry pan oven dry the masala(except tej patta cumin seed and chilly) for a minute or two and then grind it to fine consistency
1. Chop the onion and tomato
2. Clean the ginger and garlic and make a paste of it
3. Mix the 2 teaspoons of chilli and turmeric powder with the ginger paste and keep it aside
4. Take about 20ml oil and on low flame heat the chicken very lightly for 10 min to slightly brownish tint.
5. In a dry pan oven dry the masala(except tej patta cumin seed and chilly) for a minute or two and then grind it to fine consistency
Method:
1. Heat a big vessel and heat the oil then add cumin seed, bay leaf and dry chilli in it. After a minute or two add the chopped onions
2. Saute the onions till it just starts to turn light golden brown. Then add the tomatoes and saute it for 5 min
3. Add the masala powder prepared earlier and saute it for 3-4 mins
4. Add the ginger garlic paste mixed with chilly powder and turmeric and saute it in low to medium flame for 8 to 10 mins.
5. Then add the chicken with the ghee and cook it for 30 to 40 minutes in alternating low to medium flame while continuously turning the chicken in the vessel(turning is frequently required to ensure masala and chicken don't burn).
6. Then add one cup water(200ml) and salt as per taste and mix it thoroughly and let the gravy cook at alternative low and high flame for 10 min.
7. Finally plating can be done but don't garnish with coriander leaves.
This gravy goes best with basmati rice and roti. So do try the recipe and please comment your enquiry and experiences and follow my blogs for other exciting and unique recipes.
With love,
Avijit Ghosh
