Mughlai Chicken

Ingredients - Serves 4

• Fresh coriander leaves - For garnish
• Fresh cream - 2 tablespoons
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Bay leaf - 1
• Cloves - 2
• Cardamom pods - 2
• Cinnamon stick - 1
• Ghee - 2 tablespoons
• Milk - 1/4 cup
• Cashew nuts - 1/4 cup, soaked in water
• Tomato - 2 medium, pureed
• Onion - 2 large, finely chopped
• Ginger-garlic paste - 2 tablespoons
• Yogurt - 1/2 cup
• Chicken - 500 grams, boneless and cut into pieces

Let's Get Started

1. In a bowl, marinate the chicken with yogurt, ginger-garlic paste, and salt. Let it marinate for 30 minutes.
2. In a blender, blend the soaked cashew nuts with milk to make a smooth paste.
3. Heat ghee in a pan and add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute until fragrant.
4. Add the chopped onions and cook until golden brown.
5. Add the tomato puree and cook until the oil separates from the masala.
6. Add the marinated chicken and cook until it is browned on all sides.
7. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well to coat the chicken with the spices.
8. Cover the pan and cook for 15-20 minutes, or until the chicken is cooked through and tender.
9. Add the cashew nut paste and fresh cream. Mix well and cook for another 5 minutes.
10. Garnish with fresh coriander leaves.
11. Serve hot with naan or rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g