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Home> Chicken Recipes> MUGHLAI CHICKEN (HYDERABADI)

MUGHLAI CHICKEN (HYDERABADI)

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Ingerdients:

 

 

 1: chicken 1 kg (cut in 12 to 16 pieces)

 2: onions 2 large onions (finely chopped)

 3: milk 1 cup

 4: fresh ginger 3 inch (peeled)

 5: fresh garlic 1 bulb (peeled)

 6: cashew nuts 25

 7: fresh coriander 1/2 cup

 8: green chilli 12 (use the spicy green chilli)

 9: cream 200g

 10: thick greek yogurt 1 cup

 11: dry fenugreek leaves 2 tbsp

 12: garam masala powder 1 tsp

 13: dry red chilli 3

 14: green cardamom 5

 15: coriander seeds 2 tbsp

 16: mace 1/2 tsp

 17: fennel seeds 1 tsp

 18: cumin seeds 2 tsp

 19: salt 1 tsp

 20: star anise 1/2 piece

 21: oil 1/2 cup

Recipe:

 

 

 1: in a frying pan add fennel seeds, coriander seeds, cumin seeds, whole red chilli, green cardamom, star anise dry   roast till changes colour on medium flame, then leave to cool and grind to a powder, then add the mace powder mix   and keep aside.

 2: in a blender add ginger, garlic, green chilli, cashew nuts, yogurt and grind to a paste.

 3: heat oil add the onions, fry on high flame till gets golden.

 4: add the ginger, garlic grinned mixture, fry on high flame till the liquid dries.

 5: now add the chicken, grinned dry spices, salt, mix and cook till the chicken changes colour, on high flame.

 6: then add milk wait for a boil on high flame, then cover and cook on medium flame, till the chicken is tender and oil   comes on surface.

 7: add garam masala powder, dry fenugreek leaves, fresh coriander, cream, mix well and once again cook on high   flame till the oil comes on surface.

 8: serve hot with naan.

 

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