MUGHLAI CHICKEN (HYDERABADI)
Ingredients
1: chicken 1 kg (cut into 12 to 16 pieces)
2: onions 2 large onions (finely chopped)
3: milk 1 cup
4: fresh ginger 3 inch (peeled)
5: fresh garlic 1 bulb (peeled)
6: cashew nuts 25
7: fresh coriander 1/2 cup
8: green chilli 12 (use the spicy green chilli)
9: cream 200g
10: thick Greek yogurt 1 cup
11: dry fenugreek leaves 2 tbsp
12: garam masala powder 1 tsp
13: dry red chilli 3
14: green cardamom 5
15: coriander seeds 2 tbsp
16: mace 1/2 tsp
17: fennel seeds 1 tsp
18: cumin seeds 2 tsp
19: salt 1 tsp
20: star anise 1/2 piece
21: oil 1/2 cup
Instructions
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1: in a frying pan add fennel seeds, coriander seeds, cumin seeds, whole red chilli, green cardamom, and star anise dry roast till changes colour on medium flame, then leave to cool and grind to a powder, then add the mace powder mix and keep aside.
2: in a blender add ginger, garlic, green chilli, cashew nuts, and yoghurt and grind to a paste.
3: heat oil add the onions, and fry on high flame till gets golden.
4: add the ginger, and garlic grinned mixture, and fry on high flame till the liquid dries.
5: now add the chicken, grind dry spices, salt, mix and cook till the chicken changes colour, on high flame.
6: add milk wait for a boil on high flame, then cover and cook on medium flame, till the chicken is tender and oil comes on surface.
7: add garam masala powder, dry fenugreek leaves, fresh coriander, and cream, mix well and once again cook on high flame till the oil comes on the surface.
8: Served hot with naan.
