Chicken Mughlai Recipe

Chicken Mughlai

Mughlai dishes or Shahi dishes are well famous in India and Pakistan and both brands belong to Mughal era. When Muslims conquered parts of Indian subcontinent around AD712 and the reason for coming to Indian subcontinent was to free a Muslim woman from the king of sindh called Raja Dahr. The army of Muhammed Bin Qasim did not stay long but what they did was opened the doors of India to coming generations.

Because it was prohibited to eat meat in hindu religion the meat was in abundance and the spices of India always have been well famous and when Babur established his own throne in Delhi, it was a new era for India because the Mughals were not like their predecessors who would simply come to one part of India, stay for a while then go back to their own country Mughals were here to stay and stay for long long time. It is mentioned that Babur himself did not enjoy much of Indian food but it was the Mughal era which did not only give great history to Indian subcontinent but also some of the best recipes we enjoy today are given by the Mughals.

They (Mughals) made their own recipes by mixing Iranian, Indian and Afghan recipes with Turkish touch and today you can taste any of their recipes and you will love it. Tell you truth my favorite is Murgh Musallam which was my first recipe when i started this blog, every time i cook Murgh Musallam its better then the last time and kids just love it, every two or three weeks they would say are we having Murgh Musallam today. Chicken Mughlai is another Royal dish which you will love and will take you back in Mughal era with every bite you take. I have searched almost everywhere for the best Mughlai or Shahi recipes and some people have done extra ordinary work and have given us best Mughlai or Shahi recipes through their books or websites but believe me it is very hard to explain the taste till you try it yourself. Hope you will like my hard work of bringing recipes to your kitchen from around the world and making it easy for you.

Ingredients:

1: Chicken 1kg (boneless cut in pieces)

2: Onion 2 (chopped)

3: Ginger garlic paste 1 tbsp

4: Cumin seeds 1 tsp (roasted and crushed)

5: Red chili powder 1tbsp

6: Oil ½ cup

7: Cream ½ cup

8: Yogurt ½ cup

9: Cloves 4

10: Almonds ground 2 tbsp

11: Salt as per taste

12: White vinegar 1tsp

13: Bay leaf 1

14: Cloves 4

15: Garam masala 1tsp

16: Green chilies 3

17: Coriander 1tsp (ground)

18: Almonds and cashew nuts (cut in pieces for garnishing)

Chutney Ingredients:

1: Green chilies 5

2: Coriander leaves handful

3: Sugar ¼ tsp

4: Salt as per taste

5: Yogurt 2 tbsp

6: Lemon juice 4 tbsp

Method:

Chutney:

In a blender add green chilies, coriander leaves, lemon juice, yogurt, salt and sugar blend till its nice and smooth, set aside.

In a food processor add cumin seeds, coriander, and chilies and blend to a paste, Add the ground almonds and water and then blend again, set aside.

Heat oil in a pan add the chicken in batches and fry the chicken pieces for 10 minutes till light golden, remove the chicken pieces from oil and keep aside.
In the same oil add chopped onion and cook till light brown on low flame, add bay leaf, cloves, ginger garlic paste, salt, chili powder, vinegar, garam masala and blended paste cook for few minutes on medium flame, add chicken pieces and mix well cover it with a lid and cook for 15 minutes, add yogurt, chutney and cream and cook on low flame till oil comes on surface.
Garnish with almonds and cashew nuts pieces.

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