Monday, April 29, 2013

Muglai Chicken

Like me I think all of you have a special corner for MUGLAI DISHES. The pure authentic Muglai dish has a special charm which makes you feel hungry. What I love about the dishes is the aroma and the richness in color which say you the taste. Muglai dishes are very old which specially came from the Mughal’s. Few special ingredients make all muglai dishes very aromatic.

My search for new chicken recipe will never stop and that’s why I love to try different recipes every time. Last night I prepared some MUGLAI CHICKEN for dinner what to say about the dish, perfect taste with a rich look.

Preparation time: 10 mints.
Cooking time: 30 mints.

1.Chicken : 500 gm.
2.One large sliced onion.
3.One inch ginger, 5 to 6 clove garlic.
4.Two to four green chili.
5.Half cup fresh tomato puree.
6.Two table spoon curd.
7.Half tea spoon turmeric powder, Half tes spoon Kashmiri chili powder, Half tea spoon garam masala powder.
8.Few cumin seeds, Few coriander seeds, Few black pepper corn, One dry red chili, Few clove, Few almonds, Few saffron stands.
9.Salt and sugar as per taste.
10.Oil for cooking.


Make a smooth paste with ginger, garlic and green chilies with some water.

Now wash and clean the chicken pieces, marinate the chicken with curd, salt, Kashmiri chili powder, turmeric powder, garam masala powder and half of the ginger garlic chili paste and keep it in refrigerator for at least 1 hr.

Now dry roast all no 8 ingredients as mentioned above.

Now take one pan and add some oil slowly fry the sliced onions till they turn brownish, now add rest of the ginger garlic paste and all dry roast spices. Stir for some time and make a fine paste with that.

Now add some more oil in a different vessel and slowly fry the chicken pieces till they turn brownish, and keep it aside.

Now on the same vessel add some more oil and slowly add the onion and spices paste and cook for some time. Now add the fresh tomato puree some salt, sugar and cook till the oil separate.

Now add the fried chicken pieces and mix nicely then cook it slowly in low flame.

Cook for another 5 to 6 mint then add some warm water and cook with a lid for 10 mint in very low flame.

Your MUGLAI CHICKEN is ready serve hot with Roti or Naan.

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