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Mughlai Chicken in Gravy – Murg / Chicken Mussallam

800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
4 cloves
1″ piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns 10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing

Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.

Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minute(s) or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised.
Garnish with fresh cream (optional) and finely chopped coriander leaves.

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