Wednesday, 11 September 2013

Mughlai Chicken

Chicken| Mughlai chicken| yougurt| murghi| yakhni|


Mughlai dishes are much popular in Pakistan & India due to their unique cooking styles & ways. Mughlai dishes are mostly rich in nuts, dried dates etc. Their gravies are mostly buttery & creamy. Mughlai cuisine is certainly a feast for all of one's senses. They are full of taste & aroma. Some of the famous mughlai dishes are Badami chicken, Tandoori chicken, biryani, kebabs, chicken tikka masala etc. 


Mughlai chicken curry is one of the most popular mughlai cuisine. In this curry, boneless chicken is boiled first. And then fried in oil with some spices. Thence, it gives a different mouth watering taste. It is one of the most popular Hyderabadi dish as well in restaurants. But it can be easily made at home. Their may be different ways of cooking this dish acc to regions. Having it with tandoori naan, roti or rice is exceptionally fantastic and makes a perfect delectable delight to taste beds.. (drooling eh :P ) Anyway enuf of gossips, lets move on to the recipe:



Serves: 2

Ingredients:

Chicken (boneless)                            250 gm (1/4 kg) 
Oil                                                    1 wooden spoon (doi)
Onions                                              1 big (sliced)
Tomato                                             1 (chopped)
Garlic Paste                                      1/2 tsp.
Ginger Paste                                     1/2 tsp.
Green Chili                                        2 (chopped)
Red Chili powder                              1/2 tsp.           
Turmeric Powder                              1/4 tsp.
Black Pepper                                    ½ tsp.
Garam Masala                                  1/2 tsp.
Red Chili Flakes                               1/2 tsp
Salt                                                   1/2 tsp.
Cumin Powder (Zeera)                     1/2 tsp.
Coriander Powder                            1/2 tsp.
Coriander Leaves (dhanyia)              Few
Yogurt                                             1/2 cup        
Lemon Juice                                     1 tsp.
Vinegar                                             Few drops (optional)



Procedure:


Boil boneless chicken with 2 cloves of garlic, ginger paste, salt and pepper. Once chicken is boiled take it out and set the stock (yakhni) aside.

Heat oil, and add the chopped onions. Fry until onions are golden brown. Then add garlic and ginger paste, green chilies and the chopped tomatoes, followed by all other spices and chicken pieces. Fry this for 4 minutes.

Then add half a cup of stock (or u can put whole of it,its nutritious :) ) followed by yogurt and vinegar (remember its sunnah, so I add it in almost every dish and it gives a wonderful taste). Keep the lid covered for 15- 20 minutes on medium heat and then stir until it oil separates. Add lemon juice. Garnish with garam masala and chopped coriander leaves. yummmacious mughlai chicken is readddyyy!! enjoyyy!

2 comments:

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Haffa Bexi

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