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Mughlai Chicken Recipe....Cant wait to have it...Join us at Judges Indian Cuisine :)

Mughlai Chicken, in which chicken is simmered in rich gravy which is relished garnished with coriander. Enjoy this delicious recipe with naan or roti.

Ingredients

For The Chicken
1 kg chicken
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp oil
salt to taste

For The Gravy
2 tbsp oil
1 bayleaf (tejpatta)
1 tsp peppercorns (kalimirch)
2 black cardamom (badi elaichi)
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chopped green chillies
2 medium onion paste
1 tsp poppy seeds (khus-khus)
1 tsp lotus seeds
1 tsp grated coconut
1 tsp chopped cashewnuts (kaju)
salt to taste

For The Garnish
1 tbsp chopped coriander (dhania)
1 tsp butter

Method 

For the Chicken
Heat the oil in a pan add the ginger garlic paste, saute it for a second on medium flame.

Add the chicken and salt and cook till the chicken is soft.

Remove from the flame and keep aside.

For the Gravy
Heat the oil in a pan add bayleaf, peppercorn, cardamom and cumin.

When they splutter add garlic-ginger paste, green chilies and onion paste and fry till onions turn translucent.

Add the poppy seeds, coconut, lotus seeds, cashewnuts, salt and 1/2 cup water, simmer it for 5 to 6 minutes.

Add the cooked chicken and simmer further for 6-7 minutes.

Serve hot garnish with coriander and butter.

Thanks to: Tarla dalal

Spicy Facts on Indian Cuisine

According to Indian food theory, there are six different tastes: sweet, sour, salty, spicy, bitter and astringent. An Indian meal is a well balanced combination of all the six tastes. Often one or two of them will stand out and it is not often that all six are employed in a dish.

Indian cuisine has an immense variety - not just the curry!  Indian curry is a combination of stir-fried goodies : mainly onions, garlic, ginger, and tomatoes mixed together with spices and seasonings. Add poultry, meat, poultry fish or just vegetables - and you have a stew like spicy Indian curry.

Indian food is rich in variety, taste and flavour. Each region has its own style of cookine and unique cuisine. Renowned for exotic gravies and spicy kababs, Indian cuisine has something to satisfy every palate.  The strong flavours of Indian cuisine are because of the seasonings, spices, and the basic ingredients which include grains, pulses, leafy vegetables, fruits, and meat. Spices and seasonings were used even thousands of years ago, both for their ability to engage the palate and also for their medicinal qualities; for example turmeric, cloves and cardamoms are antiseptic in nature. Ginger and cloves help digestion. Pepper is great remedy for throat ailments.

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