Mughlai Chicken Curry Indian
Recipe type: Main
RecipeCuisine: Indian, Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
The mughlai curries/gravies tastes great when clubbed with naan, paratha, kulcha, roti and steamed jeera rice. Instead of chicken you could add cottage cheese (paneer) Or vegetables.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
Marination
  • 750 gms chicken pieces
  • 1 tbsp black pepper powder or as spice required
  • 1 tbsp red chili powder
  • 1 tbsp ginger-garlic paste
Frying Chicken
  • 1.5 cup oil
  • Curry
  • 200 gm curd
  • 1.5 tbsp oil
  • 2 onion (1.5 onion for onion paste and half for tempering curry)
  • 3 tomatoes
  • ½ cup green peas (optional)
  • 1 tbsp ginger-garlic paste
  • 3 to 4 whole black pepper
  • 4 cloves
  • 1 cup water Or as consistency required
  • 1 t/s cumin seed
  • 1 t/s caraway seed
  • ½ t/s fennel seed powder
  • ½ t/s cumin seed powder
  • 1 t/s coriander seed powder
  • 1 tbsp garam masala powder
  • ½ t/s turmeric powder
  • 2 tbsp red chili powder Or as required
  • 1 /s biryani masala
  • 2 green cardamom
  • 1 black cardamom
  • 2 bayleaves
  • 2 potatoes chopped medium sized with skin
  • 3 tbsp milk
  • salt as per taste
  • few coriander leaves
How to make the recipe?
  1. Combine all the ingredients for marination. Pierce the chicken pieces with a fork. Rub the marination on them. Marinate for an hour in the fridge.
  2. Take oil in a big wok Or vessel. Place on medium heat once hot deep fry the chopped potatoes. Once they are fried from both sides.
  3. Deep fry the marinated chicken into the same oil. Place them on absorbent napkins to absorb excess oil.
  4. Combine 1.5 onion, tomatoes, yogurt, peppercorn and cloves. Grind them into a processor until smooth mixture is formed. Keep it aside.
  5. Take a big wok add oil to it. Once oil is hot add caraway seed, cumin seed, bay leaves, green cardamom and black cardamom. Saute for a minute once it starts leaving aroma add the half chopped onion. Saute for a minute more.
  6. Now add the tomato-yogurt mixture. Give a nice stir to it. Once the paste starts getting thicker add water to it. It's time to add turmeric, garam masala powder, cumin seed powder, fennel seed powder, red chili powder, coriander seed powder, biryani masala powder and ginger-garlic paste.
  7. Saute everything nicely. Now add the green peas, deep fried chicken and potatoes. Simmer for 7 to 8 mins. Once the green peas is boiled add salt as per taste.
  8. Cook for another 3 to 4 mins. Check the taste add salt and spices if required. Lastly add milk and cook for another 3 to 4 mins. Garnish with chopped coriander leaves.
  9. Serve mughlai masala chicken curry hot with naan Or rice.
Notes
1.You could add more water Or milk as per consistency required.
2. I have used oil you could make use of butter/ white butter Or clarified butter.
3. I never use salt while marinating chicken as it aids in getting more moisture. I always add salt to my final preparation.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/mughlai-chicken-curry-indian/