Curried Chicken Moghlai Food

MUGHLAI CHICKEN

Steps:

• Combine all the ingredients for the marinade together then add the chicken. Mix well then cover and refrigerate for at least 20 minutes but up to 24 hours.
• To make the sauce, soak the almonds in the boiling water for 10 minutes. Transfer to a blender and blend until smooth, adding more water if necessary.
• Melt the butter in a large pot set over medium-high heat. Add the onion, garlic and ginger and cook until fragrant.
• Add the spices and sugar and cook for another minute.
• Add the marinated chicken and cook until the chicken is starting to brown and the bottom of the pot becomes sticky. Pour in the chicken stock, cream and almond paste.
• Reduce the heat, partially cover with a lid and allow to simmer for 20-30 minutes or until the sauce has thickened and the chicken is cooked through.
• Taste and adjust seasoning if necessary.
• Serve with your choice of side dishes.

MUGHLAI CHICKEN KORMA CURRY RECIPE

Steps:

• Firstly in a pan dry roast grated coconut, dry roast cashewnuts, almonds, chironji and rest it aside to cool.
• In the meanwhile, heat oil in a sauce pan, add the sliced onions and fry till slight golden brown.
• In a blender, grind and powder all the roasted ingredients which are grated coconut, almonds, cashewnuts, chironji .
• To the blended powder add the fried onions and make a fine paste by adding little water.
• In a separate cooking pot, heat oil, add ginger garlic paste, add the chicken pieces and roast until a change in color appears.
• Add salt, red chilli powder, turmeric powder, mix well, cover the lid and cook for few minutes.
• Add the blended paste mix well and cook until oil appears at the sides.
• Add few drops of water if the masala sticks to the bottom of the cooking pot.
• Add beaten yogurt, mix well and cook until chicken gets tender.
• Add Garam masala powder, chopped coriander leaves, chopped mint leaves and cook for few minutes.
• Switch off the stove.
• Lastly add lemon juice to the korma.
• Serve hot with Naan /Pulav.

MUGHLAI CHICKEN RECIPE

Steps:

• To start with, soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder all over the chicken. Set both things aside.
• Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in color. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing the onions should take about 20 minutes.
• Once the onions are brown, transfer them to a food processor along with the soaked cashew nuts, garlic cloves, ginger, green chilies and 1/4 cup water. Grind to a smooth paste.
• Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chili powder, garam masala powder and salt and saute for another 2-3 minutes.
• Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring the curry to a boil.
• Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes before serving with parathas and jeera rice.

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:

• Enjoy.

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.

CURRIED CHICKEN MOGHLAI

Steps:

• Season breasts with salt, pepper and flour. Melt 4 tbsp butter and cook chicken until golden (4min). Remove. Melt the rest of the butter, add onions and cook until soft (10 min). Stir in garlic, ginger and cook 3 minutes. Add cumin, turmeric, caraway and 1/4 tsp cayenne and cook 1 minute. Add tomatoes and chicken stock. Transfer to a cast iron casserole. Add chicken and bring to simmer for 10 minutes. stir in sour cream, brown sugar and tomato pt, crushed rd pepper, saffron, cardamom, cloves and nutmeg. Cook covered for 30 minutes over low heat. Uncover and cook 45 minutes more, until sauce is thickened. Season with salt and Cayenne.

MUGHLAI CHICKEN CURRY

Steps:

• Add chicken pieces to a glass bowl. Rub the pieces under tap water to get rid of the bacteria. Drain and set aside.

CURRIED CHICKEN MOGHLAI

Steps:

• Season the chicken breasts and coat lightly with flour. Melt 4 tbs of the butter in a large skillet. Add six breasts and cook over moderately high heat, turning once, until golden, about 4 minutes a side. Transfer to large plate and repeat with next 6 breasts.
• Melt remaining 4 tbs butter in skillet. Add onions and cook over moderate heat, stirring until softened about 10 minutes. Stir in garlic and ginger and cook until slightly softened about 3 minutes. Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 tsp cayenne and cook for 1 minute. Stir in the crushed tomatoes and the chicken stock. Transfer to an enamaled casserole or dutch oven stew pot.
• Add the chicken to the casserole and bring to a simmer over moderately low heat, simmer for 10 minutes. Stir in sourcream brown sugar, tomatoe pasted, crushed red paepper, saffron, cardamom, cloves, and nutmeg. Cover and cook over low heat 30 minutes. Uncover and cook stirring occasionally until the chicken is tender and the sauce is thickened., about 45 minutes longer. The sauce will not be completely smooth.
• To FREEZE: Let cool completely, tyhen refrigerate until cold. Transfer to plastic containers covering the chicken pieces with sauce, press plastic wrap against the surface of the sauce then seal the conainers and freeze up to 1 month.
• To REHEAT from FROZEN: Let thaw in the fridge for 24 hours. Remove the plastic wrap and transfer to casserole pot. Cover and rewarm over low heat stirring.