Monday, January 18, 2010

Mughlai/Moghlai Chicken


1 pound chicken breast or thigs(mixed)
2 tblsp garlic ginger paste
salt to taste

Marinate: Marinate the chicken in the ginger garlic paste and salt and leave it for an hour.

Ingredients for spices to be grinded:

8-9 Kashmiri chillies(if you can't find any other is fine). The kashmiri mirch has red texture and good flavor.
1 1/2 tblsp cumin seeds(Jeera)
1 tblsp mustard seeds(Rai)
1/2 tsp turmeric powder
2 sprigs of pudina(mint leaves)
2 sprigs of corriander(cilantro leaves)
2-3 cloves of garlic(lasun)
1/2 inch ginger root(adrak)
3-4 cloves(Lawang)
2-3 cinnamon sticks(dalchini)
6-8 pieces of black peppercorns
4-5 seeds Ajwain(caraway seeds)

Note: Grind all the above to fine paste with water with medium consistency. Not watery.


In a cooking pot or vessel, heat 3-4 tblsp of ghee(clarified butter) or vegetable oil to sautee 3-4 medium sized cut onions and fry them to lighly golden brown. Then add the chicken mixture and sautee it for 15-20 minutes. Take the mixture out and keep aside.

Then sautee the grinded Masala(spices) in the remaining oil or add more as required for 10 minutes(don't burn it). Then add rest of the chicken. Add 1/2 cup of yogurt(curd) to the mixture and cook the chicken till well done.

Garnish the Moghlai chicken with fresh pudina or corriander(cilantro leaves)

Servings: 4-6 people

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