Directions
- 1Marinate the chicken with ginger garlic paste, Kashmiri chilli, salt, pepper powder, and lemon juice. Mix well and let it marinate for 30 minutes.
- 2Fry the sliced onions in hot oil until they turn golden.
- 3Transfer the fried onions to a blender, add soaked cashews, almonds, and curd, then blend into a paste.
- 4Add whole spices to hot oil and let them splutter.
- 5Add the marinated chicken to the pan, mix, and cook for 5 minutes.
- 6Add Kashmiri chili, salt, pepper powder, and garam masala to the chicken, mix, and cook for another 5 minutes.
- 7Add the prepared onion-cashew-curd paste to the chicken, mix, and cook for 5 minutes.
- 8Add 1 cup of water, mix, cover, and cook for 15 minutes.
- 9Garnish with chopped green chillies and coriander leaves, mix, and turn off the flame.
- 10Serve the Mughlai Chicken Masala.
Ingredients
- 700 grams Chicken
- Ginger Garlic Paste
- Kashmiri Chilli
- Salt
- Pepper Powder
- Lemon Juice
- Onion
- Oil
- Soaked Cashews
- Soaked Almonds
- Curd
- Whole Spices
- 0.5 tsp Garam Masala
- 1 cup Water
- Chopped Green Chillies
- Coriander Leaves
Equipment
BowlFrying panSpatulaBlenderLidServing bowl
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