how to prepare moghlai chicken?

Answer 1

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!
INGREDIENTS:
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 double cream whisked
4 tbsps of ghee
1 cup chicken stock
Salt to taste

PREPARATION:
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.

Answer 2

Mughlai Chicken ----80 minutes only..
Serves 4
Ingredients
60ml/2 fl.oz. Vegetable Oil
900g/2lb Boneless Chicken Breasts, halved
2.5cm/1-inch Fresh Root Ginger
4 Garlic Cloves
50g/2oz Blanched Almonds
2 tbsp Water (approx)
2.5cm/1-inch Cinnamon Stick
2 Bay leaves
5 Cloves
6 Cardamom pods, split
2 teasp Ground cumin seeds
2 Onions, roughly chopped
1 teasp Garam Masala
240ml/8fl.oz. Natural Yogurt
Salt
4 tbsp Double Cream

Instructions

1. Heat the oil in a large saucepan, add the chicken and fry on all sides until golden brown.

2. Meanwhile, place the ginger, garlic, almonds and water in a food processor and grind to a paste adding a little more water if necessary. Set aside.

3. Once browned, remove the chicken from the pan and set aside.

4. Add the Cinnamon , bay leaves, cloves, cardamom and cumin seeds to the remaining oil in the pan and sauté, stirring, for 2 minutes or until the bay leaves start to brown then add the onions and continue to sauté for a further 3-4 minutes until golden, stirring from time to time..

5. Add the almond paste mixture to the pan and fry for 2-3 of minutes stirring constantly.

6. Remove the pan from the heat, allow the mixture to cool a little then gradually add of the yoghurt a little at a time, stirring well between each addition so the mixture doesn’t curdle.

7. Return the chicken to the pan together with any juices, season with salt and Garam Masala mix well and cook over a very low heat for 30 minutes, stirring from time to time.

8. Just before serving, stir in the cream. Serve hot.

Answer 3

Serves: 4
Cooking time (approx.): 28 minutes
Style: North Indian (Mughlai) Non-Vegetarian



8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1" piece cinnamon broken
2 cloves
2 green cardamom(s) pounded



Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy.
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

Answer 4

Serves: 4
Cooking time (approx.): 28 minutes
Style: North Indian (Mughlai) Non-Vegetarian



8 medium sized pieces (about 800 grams) of chicken
2 tablespoon(s) yoghurt
2 tablespoons clarified butter (ghee) / butter / oil
4 medium onions finely chopped
1 teaspoon(s) hot spice mix (garam masala) powder
2 bay leaves
salt to taste
finely chopped fresh coriander leaves to garnish To be ground
½ teaspoon(s) turmeric powder
2 tablespoon(s) cashewnut bits soaked in some water
4 whole dry red chillies roasted
1 tablespoon(s) each of poppy and cumin seeds roasted
½ teaspoon(s) nutmeg grated
1 teaspoon(s) blade of mace
1 teaspoon(s) each of red chilli powder and black peppercorns
1" piece cinnamon broken
2 cloves
2 green cardamom(s) pounded
Fry a small portion of the chopped onions in a little hot clarified butter (ghee)/ butter / oil till they are well browned. Let it cool and grind it along with the ingredients to be ground to a fine paste. Mix this paste with the yoghurt, rub it onto the chicken pieces and marinate for a few hours in the refrigerator.
Heat the clarified butter (ghee) / butter / oil in a heavy bottomed pan till hot. Add the bay leaves and fry for a few seconds. Add the remaining chopped onions and saute on medium level for about 3 minute(s) or till the onions are light brown in color.
Add the chicken pieces , hot spice mix and salt to taste. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
Garnish with finely chopped fresh coriander leaves.

TIP:

The cashewnut pieces can be replaced by the same measure of chickpea flour to thicken the gravy
Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).