Best 4 Mughlai Chicken Recipes

MUGHLAI CHICKEN

Steps:

• Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
• Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
• Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
• Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
• It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
• So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

MUGHLAI CHICKEN

Steps:

• Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
• Once chicken is boiled, take the pieces out of the stock. Set stock aside.
• In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
• Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
• Stir fry this mixture for 4 minutes.
• Now add half a cup of stock.
• Also add yogurt to this mixture.
• Cover and let this cook on medium heat for 20 minutes.
• Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
• You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
• Garnish with chopped corriander leaves.

EXCELLENT MUGHLAI ZAAFRANI MURG(MUGHLAI SAFFRON CHICKEN)

Steps:

• To make this yummy chicken, first prepare the marinade.
• Before doing that, soak red chili powder in water and prepare a paste of it.
• Now, in a bowl, mix together, the chicken, salt, ginger-garlic paste, 2-3 tablespoons of cashewnut paste, a pinch of saffron, yogurt and a tsp of red chili paste.
• Mix well, using your hand, and keep aside for 15-20 minutes.
• Heat oil in a skillet.
• Add bay leaves and cloves.
• Stir-fry for a minute.
• Add onion paste and sauté till it turns brown.
• Add a teaspoon of garlic paste.
• Continue to sauté till the raw smell of garlic is gone.
• Add the marinated chicken pieces and mix well.
• Cover and cook for 15 minutes or until the chicken is tender.
• Add 2-3 tablespoons of cashewnut paste and a pinch of saffron.
• Mix well.
• Remove from flame.
• Garnish with fresh chopped coriander leaves.
• Serve hot with rotis/parathas/naan/kulcha!
• YUM!

MUGHLAI CHICKEN

Steps:

• 1. In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
• 2. In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 tsp. garam masala. Pour in lime juice and coat; set aside for 30 minutes.
• 3. In a large saucepan over medium heat, add 1 ½ tbsp. ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
• 4. In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
• 5. In the same saucepan over medium heat, add 1 tbsp. ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
• 6. Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.
• 7. Add the onion paste, remaining 1 tsp. garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up), cover, reduce heat to medium-low and cook for 15 minutes.
• 8. When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
• 9. When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
• 10. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=52XF3vfjyXg