Mughlai Chicken Masala

 

Mughlai Chicken Masala

    Mughlai Chicken masala is originated by Mughal Shahi Khansama from Royal families in earlier time in Mughal empires but still now its cook in various recipes. The basics of this recipe is to cook chicken in mild spices with poppy seeds and coconut to a fine gravy.

Ingredients for Chicken 

 

 1 Kg                   Chicken 8 Pcs Cut and Clean                      

 1 Tbsp                Ginger Garlic Paste

 1 Tbsp                Lemon Juice

 1 Tbsp                Kashmiri Chili Powder

 1 Cup                  Hang Curd

 

Ingredients for Masala

   4 tbsp                                 Ginger-garlic paste

 4 tbsp                                    Cashew nut

 4 tbsp                                    Poppy seeds

 4 tbsp                                    Coconut shredded

 7 tbsp                                    Vegetable oil

1 pcs                                      Cinnamon stick

2 pcs                                      Bay leaves

 5 pcs                                     Cloves

10 pcs                                    Cardamom

 400 Gms                               Onions

 2 teaspoons                         Ground cumin seeds

1 tbsp                                     Kashmiri chili powder 

7 tbsp                                     Yogurt

1 cup                                      Whipped cream

 1 tsp                                     Garam masala

1 bunch                                 Coriander leaves  

                                             Salt to taste

 

 

Preparations

Blanched cashew nut, coconut and poppy seeds and grind it in food processer with little water.

 Sliced the onion and keep aside.

 

Method

•  Cut the chicken into 8 pieces and marinated with salt pepper, ginger-garlic paste, Kashmiri chili powder, Kasturi methi and mix it and keep aside for at least 5 hours in fridge. Cook in tandoor or charcoal for 5 minutes
• Heat some oil and add the cardamom, bay leaves and cloves and fry until the start to crackle.  
• Add the sliced onions and fry until it golden brown in color.
•   Add ginger-garlic paste and saute until turn brown.
•   Add salt, coriander powder, Kashmiri chili, cumin powder and turmeric powder, cardamom powder and cook it until oil separates.
•  Add yogurt and grind cashew nut, coconut, poppy seeds paste into the pan and cook it on a low flame for 5 minutes or until oil separates.  
•   Add tandoori chicken, whipped cream and cook gently (low heat) for 10 minutes.
•   Add garam masala and coriander leaves and simmer for another 5 minutes.
•   Serve with Mughlai paratha or Rumali roti.