Mughlai Chicken Curry

Introduction :

 

Mughlai cuisine is a South Asian cuisine,influenced by the imperial kitchens of the
Mughal Empire.It represents the cooking style used in Uttar Pradesh,Delhi and Punjab
(now partitioned between India and Pakistan).The cuisine is strongly influenced by
Persian, and Turkic cuisines of Central Asia.The cuisine of some Indian restaurants
in UK and USA can be termed Mughlai.

The tastes of Mughlai cuisine vary from extremely mild to spicy,and is often associated
with a distinctive aroma and the taste of ground and whole spices.A Mughlai course
is an elaborate buffet of main course dishes with a variety of accompaniments.

 

This is a dish for special occasions - not for any other reason except that it is rich !

Its mild,thick,creamy gravy is inspired by the food of Central Asia and came to

India during the rule of the famous Mughal dynasty.

 

Cook and eat it and you will feel like royalty yourself !

 

 

Recipe For Mughlai Chicken Curry :

Ingredients:

Chicken – 1 to 2 Lb
Curd – ½ Cup
Butter – 2 tbsp.
Half Onion – Finely Chopped
Garam Masala – 1 tsp.
Bay Leaves – 2
Salt – To Taste
Oil – 4 tbsp

Grinding Ingredients:

Half Onion - Finely Chopped
Turmeric Powder – ½ tsp.
Cashewnuts – 10
Whole Red Chillies – 4
Cumin Seeds – 1 tsp.
Red Chilli Powder – 1 tsp.
Black Pepper Corns – 1 tsp.
Cinnamon – 1 Stick
Cloves – 2
Cardamoms – 2

Method:

Clean and wash the chicken.Chop it into medium pieces and
keep it aside.

Heat a pan with some butter and fry half portion of the chopped onion
till its light brown and let it cool.

Blend all the grinding ingredients along with the fried onion and a tsp. of
salt with little water  into a smooth paste and set it aside.

In a bowl,mix the curd/yogurt along with the ground paste and rub
it onto the chicken pieces and let it marinate for 2 to 3 hours in the
refrigerator.

Then heat a kadai with some oil and add the bay leaves and the
other half portion/remaining of the chopped onion and fry till the
onion is transculent.

Add the marinated chicken and enough water and stir it well.

Cover and cook for about 30 mins or until the chicken is fully
 cooked/fully done.

Remove from the stove and garnish with coriander leaves.

Serve it hot with plain rice or pulao or biryani or chapathi
or paratha or naan.


Note : If using a pressure cooker,cook the mughlai chicken
          curry for only 2 whistles.