Mughlai chicken

Mughlai chicken: 

The rich royal chicken from the darbars of mughals, the creaminess of it's gravy is just awesome in taste and flavour and is one of the best chicken recipe. 

However, here I have used some fusion of my masalas and is derived from the version of murgh mussalam recipe to yield the rich creamy chicken of the royals in my kitchen.

Murg Mussalam recipe is equal to mughlai recipe, the only difference stands here is that mussalam actually means whole in urdu, where in traditionally whole chicken is used, whereas I used the pieces of chicken, so named as just mughlai chicken. Murg Mussalam is a famous recipe of chicken prepared specially for the Kings, so it's royal and a rich dish made with rich cashew paste and magaz (melon seeds) paste. 

I did not have magaz paste with me, so I replaced it with badam ( almonds) paste and few chops of dry coconut ( kopra). Actually coconut is not included in mughlai recipe, but just to give it some flavour, I added it in my recipe. You can skip it too.

So let me take you to my recipe quickly.

Ingredients and method:

Chicken-1.5 to 2 kg. Wash the chicken pieces thoroughly with water and drain.

For Marination: Grind in mixer 4-5 green chillies, half garlic, 2 inch ginger, coriander leaves a fistful, pudina leaves-10-12. Then add 1 cup curd, 1 tsp each of red chilli powder, haldi, Everest garam masala, pepper powder, handful of kasoori methi, 1 lemon juice. Grind again. Apply this paste to washed chicken pieces and keep in refrigerator overnight or at least for 1 hr aside.

For gravy:

Saute below mentioned ingredients in required oil one by one.

1. Khada masala-4-5 bay leaves, 3-4 cloves, 2 cinnamon sticks, 7-8peppercorns , masala elaichi 2, green cardamom 2, star anise-1.

2. Red bedgi chillies -10 

3. 3 large onions long slitted , then poppy seeds 1 tsp.

4. Dry coconut ( 1/4 th part)-optional, 1 cup cashewnuts, 1 cup badam.

5. Ginger 2 inches, garlic half, tomatoes 2 medium size. Add 1 tsp each of kashmiri red chilli powder and garam masala. 

Cool and grind to thick paste with little by little water along with pudina leaves 10-12, coriander leaves a fistful. 

Now final preparation:

In a vessel heat approx 2 tablespoons of oil, add 2 tsp butter, add only chicken pieces and saute for 5 mins. Cover with water on plate. After 2 mins saute nicely. Pour the water inside the vessel now for chicken to cook. After it's cooked, off the flame. 

In another vessel, Saute the above mixer grinded paste in 2 tsp of ghee till color changes and oil oozes out. Add 1 tsp each of jeera powder, coriander powder, kashmiri red chilli powder, salt. Add cooked chicken from the first vessel, water from mixer and also remaining  mixture from marination. Let everything cook well. Give a good boil to your gravy. At last add chopped coriander leaves and pudina leaves and you are done.

Serve with rice/ parata/roti.

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