Ingredients :
1 kg fresh skinless chicken, cut into medium size pieces
3 tbsp salt less butter or desi ghee (made from Indian buffalo milk)
4- 5 medium sized red onions, finely chopped
1/2 cup fresh yogurt (Indian curd)
2 to 3 bay leaves
2 tbsp fresh cilantro (coriander) leaves, chopped
1/2 tsp fresh ground turmeric powder
4-5 roasted red chilies (whole)
1 tsp black mace powder
2-3 garlic cloves
1 tsp fresh grated ginger.
1 tsp broken cinnamon
2-3 cloves
1/2 tsp small, green cardamom
1 tsp red chili powder
1/4 tsp ground black pepper
1 tsp roasted cumin seeds
1 tsp roasted poppy seeds
1/2 cup water soaked cashew nuts
1/2 tsp Indian hot spice mix (garam masala) powder
1 cup milk
Salt as per taste
Water
Preparation Method :
1. First step is to marinate the chicken.
2. Heat a pan over low-medium heat and fry 1/3 rd of the chopped onions until translucent and turn off the heat. Combine fried onions, garlic, ginger, poppy seeds, cumin seeds, cardamom, cashew-nuts, red chili powder, mace, cloves, turmeric powder, cinnamon, black pepper, some salt and ground them all together in a grinder.
3. Mix the freshly ground spices mixture with yogurt and marinate well the chicken pieces with this paste. Let the chicken marinate for at least 3- 4 hours in the refrigerator.
4. Heat butter or ghee in a deep, heavy bottom metal or non stick pan over low-medium heat. When butter in hot enough, add bay leaves and fry for 5 seconds, then add remaining chopped onions and fry for few minutes until onions turn light brown.
5. Add the marinated chicken pieces, hot spice powder, some salt, milk and some water into the pan as per desired thickness of curry. Stir well all the ingredients together few times and cover the pan with the lid. Simmer the heat and let the chicken cook for next 25 – 30 minutes.
6. When done, sprinkle fresh cilantro leaves to garnish. Authentic Chicken Mughlai is ready to serve. Serve it hot with stuffed Indian parathas or naan and enjoy the rich spicy flavours of this classic mughlai dish.
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