Mughlai Chicken Curry 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 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 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.

MUGHAL CHICKEN CURRY

Steps:

• Boil the chicken, till its semi coocked, separate the chicken from the stock and reserve the stock
• Mix the curd + Ginger garlic paste + chilli + turmeric powders and set side
• Dry roast the masala i.e. Almonds+cumin+corriander+cloves and powder them and set aside
• Pure the onions and then the tomatoes and set aside
• Heat the Ghee or oil in a large kadai or wok. Once it is hot, add the bay leaves + black cardamom + cinnamon stick and let is release its aroma. After about 3 minutes, add the pureed onion and let it turn slightly brown. This might take a while, but keep stirring occasional as the onion puree can stick to the bottom of the pan
• After the onion has turned slightly brown (do not burn it) add the tomato puree and let it simmer for about 5 minutes
• When you feel that the mixture is releasing its aroma, add the cur mixture (tip, take the wok off the fire and add the curd, as it could curdle, mix well and then put the wok back on the heat)
• Once this onion+tomato+curd mixture begins to release the oil (you will notice the oil surfacing on the top) add the powdered masala and let this mixture cook for about 5 minutes. Revel in the aroma
• Now add the chicken and a little stock, add more stock depending on the consistency you desire (this must be a thick curry not a watery one) then add the soaked kasuri methi and the water it has been soaking in and shut the wok and let it simmer for a few minutes
• Check if the chicken is done and take it off the heat. Serve with rice.

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.

MUGHLAI BEEF CURRY (MUGHLAI FREZI)

Steps:

• Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
• Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
• Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
• Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
• Remove from heat, top with cilantro and enjoy!