Mughlai Chicken Curry

Ingredients:

For marination:

• 1/2 kilo chicken

• 3 tbsp thick yoghurt

• 1 tbsp garlic paste

• 1 tsp ginger paste

• 1 tsp white pepper powder

• 1 green chilly finely chopped

• 3/4 tsp garam masala powder

• 1 tbsp saffron milk

• 1 tbsp ghee

For gravy:

• 1 cinnamon

• 2 cloves

• 1 tsp cumin

• 1 cardamom

• 1 cup chopped onion

• 11/2 tsp garlic paste

• 1 tsp ginger paste

• 3-4 green chillies chopped

• 1/2 tsp garam masala

• 1 tsp coriander powder

• 1/2 tsp kasuri methi

• 1/2 cup heavy cream

• 1 cup water

• 10 cashews and 5 almonds soaked in boiled water for 15 minutes ( remove skin of almonds)

• 1 tbsp Saffron milk

• 2 tbsp ghee

3 tbsp ghee for frying chicken

Method: Marinate chicken in the above listed ingredients and keep for a minimum of 1 hour or better overnight. Heat ghee in a pan and shallow fry the chicken on high flame till the chicken is charred on all sides. Heat 2 tbsp ghee in a pan and add in whole spices and sauté till aroma released. Add in the onions and sauté till onion turns soft and light brown in colour. Add in ginger garlic and stir for 2 mins. Add in the green chillies. Add in the garam masala, coriander powder, and nuts. Remove the cinnamon, cloves and cardamom from gravy. Pour 1/2 cup water. Blend this mixture till the gravy turns smooth. Bring this back on flame and add in the chicken and water and salt. Cover and cook for 10 minutes on low flame. To make saffron milk, take few strands of saffron and put it in 4-5 tbsp of milk and heat it in the microwave for few minutes. Take out, cover it for 5-10 minutes. The saffron with impart its color and flavor into the milk. Add in crushed kasuri methi and saffron milk. Bring to boil. Reduce flame and add in cream. Garnish with coriander leaves. Serve hot with naan, rice or any sort of roti.

Happy Cooking!

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