Mughlai chicken gravy is a rice creamy and spicy chicken recipe made out caramelized onions, cashew and badam paste. This is an excellent combination with variety rice, chapathi, idli, dosa, appam, idiyappam etc.
Preparation time
1hr
Cook time
45mins
Total time
1hr 45mins
Serve
3
Cuisine
Mughal
Type
Gravy
Author
Nivi Marshal
Ingredient(s)
For marination:
Chicken
500gram
Ginger garlic paste
1tbsp
Curd
1/4cup
Chilli powder
1tbsp
Garam masala powder
1tsp
Coriander powder
1tsp
Jeera Powder
1tsp
Turmeric powder
1/4tsp
Salt
To taste
For paste:
Oil/ghee
2tbsp
Onion
2medium(chopped)
Badam
10nos
Cashewnut
10nos
Poppy seeds
1/4tsp
For gravy:
Butter/ghee
2tbsp
Cloves
2nos
Cardamom
2nos
Cinnamon
1inch
Chilli powder
1tbsp
Garam masala powder
1/2tsp
Coriander powder
1/2tsp
Jeera Powder
1/2tsp
Turmeric powder
1/4tsp
Salt
To taste
Fresh cream
4tbsp
Coriander leaves
¼ cup (finely chopped)
How to prepare Mughlai chicken gravy
Marinate the chicken with listed spices for minimum 20minutes to maximum overnight
In a pan add oil and caramelize the onion till brown. Allow to cool
Soak badam and remove the skin
In a mixer jar add the onion, cashewnuts and badam. Powder them finely, now add the poppy seeds, sprinkle some water and grind to fine paste
In a pan add butter along with cinnamon, cloves and cardamom
Saute for few seconds, now add masala spice in low flame
Then add the marinated chicken and saute for couple of minutes
Now add the paste along with a large cup of water
You can adjust the water quantity according to your taste
Close with lid and cook for 25-30minutes or till oil starts to separate. Stir occasionally
Now add the fresh cream, cover and cook for 5minutes
Garnish with coriander leaves, Mughlai chicken gravy is ready to serve
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