Spice Eats

Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Special Chicken Masala Gravy

Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Mughlai Chicken Masala Gravy | Mughlai Chicken Curry | Mughlai Chicken Handi | Mughlai Chicken Restaurant Style | Mughlai Chicken Recipe Ingredients for the Mughlai Chicken Masala Gravy : - Chicken, curry cut pieces with bones -1 Kg Roasted Spice powder: - Coriander seeds -3 tsp - Fennel seeds- 2 tsp - Black peppercorns-1 tsp - Green cardamom- 7-8 - Cloves-8 - Cinnamon-2 small pieces (For 1 kg of chicken add 5 tsp of the powdered masala) Spice Powders: - Turmeric powder-3/4 tsp - Kashmiri Chilli powder-2 tsp - Cumin powder -1.5 tsp Onion-green chilli paste - Onion chopped -2 medium(150 gms) - Green chillies-5-6 (14-15 gms) Cashew paste - Cashews- 20 Other Ingredients: - Onions chopped-2 large (200 gms) - Ginger garlic paste- 4 tsp - Oil -8-10 tbsp - Whisked curd- 200 ml - Salt-2 tsp - Coriander leaves, fine chopped for garnish-5-6 tbsp - Green chillies sliced for garnish-5-6 Preparation: - Take a mix of boned-in and boneless chicken pieces. - To prepare the spice blend, heat a pan and add all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and allow it to cool. - Once cooled, remove it to a grinder and grind to a powder. Set aside. - To make the onion-chilli paste, cut the onions roughly and the green chillies to pieces. Add these to a grinder and blend to a smooth paste. - For the cashew paste, add whole cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste. - Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish. Process : - Heat oil in a kadhai/curry pan and then add the chopped onions. - Fry on medium heat for around 8 mins till light brown in colour. - Now add the onion- chilli paste and fry on medium heat for around 3-4 mins. - Now add the chicken pieces and ginger garlic paste, mix and sear on high heat for around 2 mins. - Continue to sear on medium heat for around 2-3 mins. - Now add all the spice powders, salt and 5 tsp of the roasted spice powder. - Continue to cook on medium heat for another 3-4 mins till the masala is cooked, chicken is little browned and oil separates. - Now add the curd and cashew paste and cook on low heat for 3-4 mins till it’s cooked and oil separates. - Add around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken is tender and oil separates. You can add little water now if the gravy has become too thick. But the gravy in this dish is little granular. - Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 mins and serve. #mughlaichickencurry #mughlaichickenhandi #chickenmasalacurry #chickenmasalagravy #mughlaichickenrecipe #chickenrecipe #chickencurry #spiceeatschickencurry #spiceeatsrecipes