December 17, 2010

Mughalai Chicken


This colorful chicken dish was prepared by my friend Divya, for a potluck gathering. The Mughalai dish complimented the Mughalai Biriyani so well. I bet all of us had a high calorie yummy feast that night. The recipe is credited to her. Thankyou Divya :-)
What Divya used:
2 lb chicken (boned or boneless)
¼ cup yogurt
4 tsp ghee/ butter / oil
2 bay leaves
1 cup onion chopped
6 hot green chilies slit lengthwise
2 tsp ginger garlic paste
1 tsp garam masala powder
Salt to taste
To grind:
¼ cup cashew nuts soaked in water
Whole garam masala (1 inch cinnamon piece, 2 cloves and 2 green cardamoms )
½ cup onion chopped
½ tsp turmeric powder
2 tsp poppy seeds
1 tsp cumin seeds
1 tsp red chili powder
½ tsp black pepper powder
In a small saucepan, on medium heat, fry about 3 tsp onions, whole garam masala, poppy seeds and cumin. When the aroma fills the air, add in the powders. Set aside, cool and grind it to a fine paste with the soaked cashews.
Mix this paste with yogurt, massage it onto the chicken pieces and marinate for a few hours in the refrigerator.
In a medium, heavy bottom pan, heat ghee on medium heat. Add the bay leaves and fry for a few seconds. Add the slit green chilies, ginger garlic paste and chopped onions; sauté till the onions are light brown in color.
Add the chicken pieces, and salt to taste. Cover and cook on low heat for about 25 minutes or till the chicken are fully cooked. Sprinkle garam masala powder and cook for a couple minutes more. Serve hot with naan/chapathi or plain cooked rice and yogurt salad. Enjoy!
Garnish with finely chopped fresh coriander leaves.