Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Special Chicken Masala Gravy

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Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Mughlai Chicken Masala Gravy | Mughlai Chicken Curry | Mughlai Chicken Handi | Mughlai Chicken Restaurant Style | Mughlai Chicken Recipe

Ingredients for the Mughlai Chicken Masala Gravy :

- Chicken, curry cut pieces with bones -1 Kg

Roasted Spice powder:

- Coriander seeds -3 tsp

- Fennel seeds- 2 tsp

- Black peppercorns-1 tsp

- Green cardamom- 7-8

- Cloves-8

- Cinnamon-2 small pieces

(For 1 kg of chicken add 5 tsp of the powdered masala)

Spice Powders:

- Turmeric powder-3/4 tsp

- Kashmiri Chilli powder-2 tsp

- Cumin powder -1.5 tsp

Onion-green chilli paste

- Onion chopped -2 medium(150 gms)

- Green chillies-5-6 (14-15 gms)

Cashew paste

- Cashews- 20

Other Ingredients:

- Onions chopped-2 large (200 gms)

- Ginger garlic paste- 4 tsp

- Oil -8-10 tbsp

- Whisked curd- 200 ml

- Salt-2 tsp

- Coriander leaves, fine chopped for garnish-5-6 tbsp

- Green chillies sliced for garnish-5-6

Preparation:

- Take a mix of boned-in and boneless chicken pieces.

- To prepare the spice blend, heat a pan and add all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and allow it to cool.

- Once cooled, remove it to a grinder and grind to a powder. Set aside.

- To make the onion-chilli paste, cut the onions roughly and the green chillies to pieces. Add these to a grinder and blend to a smooth paste.

- For the cashew paste, add whole cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste.

- Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish.

Process :

- Heat oil in a kadhai/curry pan and then add the chopped onions.

- Fry on medium heat for around 8 mins till light brown in colour.

- Now add the onion- chilli paste and fry on medium heat for around 3-4 mins.

- Now add the chicken pieces and ginger garlic paste, mix and sear on high heat for around 2 mins.

- Continue to sear on medium heat for around 2-3 mins.

- Now add all the spice powders, salt and 5 tsp of the roasted spice powder.

- Continue to cook on medium heat for another 3-4 mins till the masala is cooked, chicken is little browned and oil separates.

- Now add the curd and cashew paste and cook on low heat for 3-4 mins till it’s cooked and oil separates.

- Add around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken is tender and oil separates. You can add little water now if the gravy has become too thick. But the gravy in this dish is little granular.

- Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 mins and serve.

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