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mughlai chicken Archives - EvernewRecipes.com
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Tag Archives: mughlai chicken

Chicken Mughlai Recipe

Chicken Mughlai RecipeIngredients:

  • 1 Skinless Large Chicken (cut into chunks)
  • 2 Cinnamon Sticks
  • 350 gm Ghee
  • 2 Medium Sized Onions (grated)
  • 4 Lightly beaten Eggs
  • 4 tsp Sugar
  • 6 tsp Ground almonds
  • 1-1/2 inch Ginger (grated)
  • 9 Garlic cloves
  • 6 Green cardamoms
  • Flaked almonds for garnishing
  • 2 tsp Salt
  • 5-6 tbsp Thickened Cream (whisked)

How to make Chicken Mughlai Recipe:

  • Heat the ghee or butter in a large cooking pan over moderate heat.
  • Fry the onions with the salt until it turns light brown.
  • Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
  • Fry until the onions are golden brown.
  • Add the chunks of chicken and cook it. Stir it for about 15 minutes.
  • In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
  • Lower the heat. Pour the egg and cream mixture into the cooking pan.
  • Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
  • Garnish with flaked almonds and serve. Serve hot.

Mughlai Chicken Recipe

Mughlai Chicken Mughlai Chicken RecipeIngredients:

  • 1 kg boneless chicken skin removed
  • 2 onions ground to a paste
  • 2 tsps garlic paste
  • 1 tsp ginger paste
  • 1″ stick of cinnamon
  • 5 pods of cardamom
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chilli powder
  • 2 tsps garam masala
  • 10-15 almonds blanched and skin removed
  • 5-6 tbsps thickened/ heavy/ double cream whisked
  • 4 tbsps of ghee
  • 1 cup chicken stock
  • Salt to taste

How to make Mughlai Chicken

  • Grind the almonds into a fine paste and keep aside.
  • Heat the ghee in a pan and fry the onions till they are translucent.
  • Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
  • Now add all the other spices (except the garam masala) and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed (chicken turns opaque).
  • Add the stock, salt to taste and cook till the chicken is done.
  • Whisk the cream to ensure that there are no lumps in it.
  • Add the cream and the almond paste to the chicken and stir well.
  • Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
  • Mughlai Chicken is ready to serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).