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.
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
