Mughlai chicken is a dish that has its origin in North India. Like all the Mughlai dishes, this dish has also come out from Iran and is cooked by using unique simple easy techniques as making as pizza. Mughlai chicken is the best served dishes and most demanded dish at Indian restaurants these days.
Important information
The use of the ground nuts is done to give a luxurious texture to the sauces by acquiring the thickened consistency. And because of this, the curry obtains a spicy, flavourful, creamy, and luscious texture.
Do not forget
Make sure that you have quintessentially evaporated the water from the onion. We should be left with the golden brown onion at the end. The onions should not be too watery. AS the watery onions will only mean the watery curry or gravy.
To get the royal feeling out of the fried chicken, you are supposed to add the dry fruits which should be roasted. For the perfect garnishing, you should be using dry fruits which are toasted in the ghee. IT will give them crunchy flavors and you will surely enjoy it with the Mughlai chicken.
What do you require?
To cook the Mughlai chicken, you will need the following basic ingredients for sure:
- chicken thighs
- medium onions
- ghee
- fresh ginger
- garlic cloves
- ground cardamom
- Kashmiri chili powder
- garam masala
- cinnamon stick
- cup water
- salt
- almond flour
- cup cream
- cup slivered almonds
- cilantro for garnish
Instructions
STEP 1:
Use a stick blender to blend the onion. Make sure that you obtain the puree-like consistency.
STEP 2:
Take a large saucepan. In that, put the ghee and heat it on a moderate heat.
STEP 3:
In that, add the onion puree and let it get fried for almost 10 minutes until it turns out to be nicely brown.
TIP
First of all, you should blend the onion. Thinking of why? Then it will help you to obtain the creamiest texture.
STEP 5:
Now, in that, add the garlic and the ginger. Cook it for approximately 1 to 2 minutes.
STEP 6:
Now after that, add the following:
- Cardamom
- Kashmiri Red Chilli
- Garam Masala
- Cinnamon Stick
STEP 7:
Now, simmer the flame and stir it continuously for about 2 minutes. Now add the chicken and let it be cooked for 5 minutes. If the chicken comes out to be sticky, then pour in a little water.
STEP 8:
Now keep on stirring it by adding the water and salt. It will be nicely cooked after 45 minutes.
STEP 9:
Add the almond powder and the cream. Keep on stirring it or the lumps start to form.
STEP 10:
It’s the serving time! Sprinkle the toasted almonds and the fresh coriander on the top of it. Serve it with Indian bread and Basmati Rice.
