Chicken Mughlai
Serves 3
Directions
- 1Marinate your chicken with ginger garlic paste, freshly cracked black peppercorns, salt, and lemon juice. Give it a good mix and keep it in the fridge.
- 2Put a pan on a low heat and add coriander seeds, cumin seeds, a piece of cinnamon stick, a mace blade, a few green cardamoms, a few bay leaves, a few black peppercorns, and cloves.
- 3Add a few cashew nuts and toast the spices on a low flame until you get a nice aroma and they slightly change color. Take them out into a plate and let them cool completely.
- 4Roughly cut onions and put them in a blending jar without adding water to mince them.
- 5Put a heavy bottom pan on a gas and add ghee.
- 6Take three dry red chillies, break them into half, remove the seeds, and drop them into the ghee. Give it a stir.
- 7Add minced onions and fry them for about 3 to 4 minutes on a medium low gas setting until they are translucent.
- 8Meanwhile, add the toasted spices into a grinder jar. Add ginger and garlic paste, plain yogurt, and a few green chillies to make a fine paste.
- 9Add the chicken into the pan with the onions. Put the gas setting on highest and sear your chicken from all sides for about 3 to 4 minutes.
- 10Once the chicken is seared, add your spice paste into it and give it a stir. Cook it for about 5 to 6 minutes.
- 11Add red chilli powder and give it a stir.
- 12Season with some salt and dilute the sauce with chicken stock. Give it a good stir, making sure nothing is sticking at the bottom of the pan.
- 13Put your gas setting at lowest and cover the pan to let it simmer for about 5 to 6 minutes.
- 14When the ghee has come to the surface, add some garam masala, toasted kasuri methi, and squeeze half a lemon.
- 15Give it a good stir. Check the doneness of the chicken; it should be flaky and tender.
- 16At the end of the cook off, pick out all the red chillies.
Ingredients
- 500 g chicken (with/without bones)
- 1 tbsp ginger and garlic paste
- 2 tsp cracked black peppercorns
- 0.5 Juice of lemon
- 1 tsp salt
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 5 cloves
- 5 black peppercorns
- 3 green cardamom pods
- 2 bay leaves
- 1 blade of mace
- 2 inches cinnamon sticks
- 15 cashew nuts
- 1 tbsp ginger and garlic paste
- 2 green chilies (finely chopped)
- 1 cup whisked and plain yogurt
- 3 tbsp ghee or vegetable oil
- 2 dried red chilies
- 2 onions (minced)
- 1 tsp Kashmiri red chili powder
- 2 tsp toasted kasoori methi (dried fenugreek leaves)
- 2 tsp garam masala powder
- to taste salt
- 0.5 Juice of lemon (optional)
- as required Warm water
Equipment
panblending jarheavy bottom pangrinder jar
Tips
- Do not add any water when mincing the onions.
- Keep the flame low while toasting spices to gently toast them and get a nice aroma without browning them.
- Do not brown the onions; you want them translucent.
- Do not overcook the chicken to keep it flaky, tender, and juicy.
- Remember to pick out all red chilies at the end of the cook-off as they are very hot.
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