Ingredients
500 gms Chicken1 cup Hung Curd2-3 Green Chillies (Chopped)Salt as per taste2 tbsp Ghee2 small Tomato (Chopped)1 tbsp Ginger-Garlic paste1 tsp Cumin Powder1/2 tsp Garam Masala2 medium Onion (Roughly Sliced)4-5 Soaked Almonds1 tsp Red Chilli Powder1 and 1/2 tsp Coriander Seeds1 tsp Sugar
Method
– Start by heating ghee/oil in a handi or a large bottomed pan. Then add roughly chopped onion, fry until they turn golden and brown.
– Once done, add in the ginger garlic paste and fry again for a few mins or until the raw smell disappears.
– Now add in the chopped tomatoes, green chillies and continue frying until the tomatoes turn soft and mushy.
– Then add the dry masalas- chilli powder, turmeric powder, cumin powder, salt and half of the crushed coriander seeds mix and stir fry for 2-3 mins.
– Add in the chicken pieces and mix everything well with the masala.
– Continue stirring for 3-4 mins. The chicken will slowly start releasing water. Now cover and cook the chicken for 15-20 minutes on medium heat.
– When the chicken is almost cooked reduce the heat to low.
– Add in the whisked hung curd, nut paste, sugar, kasoori methi and the rest of the coriander seeds and mix everything well.
– Add garam masala powder and give it a good stir. Check the seasoning, add salt and sugar if required. Cook for another 8-10 minutes, stirring frequently.
– Sprinkle some coriander leaves on the top and serve it hot with rice, roti or any bread of your choice.
Mughlai Chicken
