CHICKEN MUGHLAI Recipe by
Parveen Taj
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As the very name indicates, it has its origins from the Mughal period. The aroma itself describes the
rich and creamy dish.
INGREDIENTS
1 ½ kg Chicken (skinless and boneless, cut into small pieces)
300 gms Onions (chopped lengthwise and fried into light brown)
100 gms Oil
100
gms Ghee (clarified butter)
1 tbsp red Chilly powder
3 tsp Cardamom powder
½ tsp Turmeric powder
1 cup Cream
75 gms Cashew nuts (paste)
1 cup yoghurt
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tsp Ajeenamoto (Chinese salt)
2 White Peppers
6 green Chillies (slit lengthwise)
2 tsp Coriander leaves (chopped)
1 tsp Saffron (soaked in milk)
Salt to taste
METHOD
Heat the ghee and oil in the vessel.
Add ginger paste, garlic paste, and half of the fried onions.
Fry for 5 minutes.
Add chicken and fry till the water gets evaporated.
Add
red chilly powder, turmeric powder, white pepper, Ajeenamoto, and salt.
Fry for 3 minutes.
Add cashew nut paste, yoghurt and cream in a bowl and mix them all nicely.
Add this paste to the chicken.
Cook on low flame and bring it to boil.
Make sure the gravy does not stick to the bottom.
Add cardamom powder and saffron.
Close the lid and cook for 10 minutes.
Garnish with green chilies, fried onions and coriander leaves.
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