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| Name | RESTAURANT STYLE CHICKEN MUGHLAI | MUGHLAI CHICKEN RECIPE | CHICKEN MUGHLAI |
| Video Uploader | Video From Spice Eats |
| Upload Date | This Video Uploaded At 13-02-2024 03:30:07 |
| Video Discription | Restaurant Style Chicken Mughlai | Mughlai Chicken Recipe | Chicken Mughlai Recipe | Mughlai Chicken Curry | Chicken Curry Mughlai Style | Mughlai Chicken Restaurant Style Ingredients for Mughlai Chicken Recipe: (Tsp-Teaspoon; Tbsp-Tablespoon) Chicken, curry cut pieces -1 kg Curd-Masala mix: - Whisked curd/yogurt - 200 ml - Ginger garlic paste - 3 tsp - Turmeric powder - 3/4 tsp - Red Chilli Powder - 4tsp - Coriander powder - 4 tsp - Cumin Powder - 1 tsp Fried onion-cashew paste: - Sliced onion- 200 gms - Cashew nuts: 10 - Water-1/2 cup Tempering: - Bay leaf-3 - Green Cardamom-6 - Black peppercorns-10-15 Other Ingredients: - Julienned ginger- 1 tbsp - Green Chillies sliced- 2-3 - Garam Masala powder-1/2 tsp - Oil- 6 tbsp - Ghee-2 tbsp - Salt-2 tsp + a pinch later Preparation: - Slice the onions - Fry the onions in oil till golden brown. - Remove and allow to cool - Also fry the cashew nuts. - Now make these into a paste. - Peel and julienne the ginger. Also cut the green chillies Process: - Heat oil and ghee in a pan/kadhai and add the whole spices. - Also add the julienned ginger & green chillies. - Give a stir on low heat for 1 min and then add the chicken pieces. Also add 2 tsp salt. - Mix well & sear on high heat for around 5 mins till the chicken turns brown. - If still not browned, continue to sear on medium heat for another 2 mins. - Now switch off heat and after a minute add the curd-masala mix. Mix well and then switch on the heat. - Cook on low heat for around 7 mins till the colour of the gravy has changed and oil separates. - Add the fried onion paste made earlier, mix and cook on low heat for 4- 5 mins till the gravy thickens and oil separates. - Now add 250 ml water, stir and cover & cook on low heat for around 20 mins. - Add the Garam masala powder, mix and simmer for 3-4 mins. - Serve hot. |
| Category | Howto & Style |
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