Just finished making Mughlai Chicken for dinner today. This is an extremely easy no-nonsense recipe which can be prepared in a jiffy and tastes great too. Unlike the traditional way of cooking Mughlai chicken, this recipe does not require cashew paste or cream and is perfect for a regular day-to-day meal. But if making for a special occasion, go ahead and indulge. Add some cream and cashew paste to the gravy to make it creamier and richer.
Within no time you will have your guests licking their fingers and asking for the recipe.
1 chicken, cut into 8 pieces
2 onions, finely sliced
1 cup yogurt
2 cloves garlic
1 inch ginger
1 small green chilly
4 green cardamoms
50 gms butter
4 Tbsp oil
1/2 tsp garam masala
1/4 tsp red chilli powder
salt to taste
Heat the oil in a pan.
Fry the onions for 4-5 minutes till lightly browned. Keep aside to cool.
Now grind the onions finely along with the yogurt, garlic, ginger, green chilly, cloves and cardamom.
In another pan heat the butter and fry the chicken pieces till nicely browned on all sides.
Pour in the blended onion paste, and add the red chilly powder. Cover and cook the chicken on low heat until it begins to change color and leave oil from the sides.
If the gravy has thickened, add 1 cup hot water and simmer for another 10 minutes.
Sprinkle with garam masala.
Serve hot with roti or parantha.