Mughlai Chicken Recipe

Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that will have you licking the plate!

4.6
14 Rating -
Rate
Non Vegdiet
1hr 20minstotal
40minsPrep
40minsCook
1hr 20m.total
40m.Prep
40m.Cook
Mughlai Chicken
plan
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ingredients serve

Ingredients for Mughlai Chicken Recipe

  • As required For Marination
  • 500 gram Chicken with bones
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red Chilli Powder
  • As required For the paste
  • As required Fried onions
  • 2 Green chillies
  • 1 piece Ginger
  • 5 Garlic Cloves
  • 12 Cashew nuts
  • As required Whole spices
  • 3 Green cardamom
  • 3 Cloves
  • 2 Cinnamon
  • 10 Whole Peppercorns
  • 1 Bay leaf
  • As required Powders
  • 2 teaspoon Coriander powder
  • 1/2 teaspoon Cumin powder
  • 1/2 teaspoon Garam masala powder
  • 3 tablespoon Oil
  • 1/4 teaspoon seasoning Salt

Directions: Mughlai Chicken Recipe

step 1

  • STEP 1.Marinate the chicken items with the things indicated. Put aside for thirty minutes.

step 2

  • STEP 2.Soak the cashew haywire in heat water for around twenty minutes.

step 3

  • STEP 3.Slice a pair of medium sized onions & fry until brownness (birista). Take away from oil & keep aside to chill. Place all things indicated for paste within the grinder and coarse grind it, give a mix, add water and mix to a swish paste.

step 4

  • STEP 4.Heat oil in a very pan or sino-tibetan and add the entire spices.

step 5

  • STEP 5.Once it splutters, add the paste. Fry on medium to low heat for 6-7 minutes until color becomes brown and oil separates.

step 6

  • STEP 6.Add within the coriander, cumin and garam masala powder, combine well and add 1/2 a cup of water. Fry for 3-4 minutes until the masala is poached and oil separates.

step 7

  • STEP 7.Currently add within the marinated chicken , combine well and fry on medium heat for five minutes.

step 8

  • STEP 8.Lower heat and still fry it for an additional 2-3 minutes until the chicken items area unit brunet and masala coats the chicken items.

step 9

  • STEP 9.Add two hundred cc water & 1/4 tsp salt, combine well and canopy & cook for around twenty minutes until chicken is tender.

step 10

  • STEP 10.Lastly, optionally add kewra water for added , combine well and simmer for around 1-2 minutes. Serve hot with roti or rice
Nutrition
value
1587
calories per serving
117 g Fat98 g Protein40 g Carbs35 g FiberOther

Current Totals

  • Fat
    117g
  • Protein
    98g
  • Carbs
    40g
  • Fiber
    35g

MacroNutrients

  • Carbs
    40g
  • Protein
    98g
  • Fiber
    35g

Fats

  • Fat
    117g

Vitamins & Minerals

  • Calcium
    649mg
  • Iron
    17mg
  • Vitamin A
    596mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    29mg
  • Vitamin B6
    2mg
  • Vitamin B9
    73mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    11mg
  • Copper
    2mcg
  • Magnesium
    361mg
  • Manganese
    32mg
  • Phosphorus
    1049mg
  • Selenium
    101mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp