Famous Mughlai Chicken

By Ranveer Brar · 120 min

Ingredients

Instructions

1. Heat the oil and ghee in a handi. Add green cardamom, bay leaf, cloves, cumin seeds, ginger, garlic and green chillies and fry for one minute.
2. Add the onions and fry for 4-5 minutes until golden.
3. Add tomato, salt, soaked cashews and the prepared curd mixture, then cook the masala for 7-8 minutes until well cooked.
4. Add water as needed and the remaining butter, then let it simmer briefly.
5. Blend the mixture in a mixer grinder to a smooth paste and set aside.
6. Mix the chicken with salt, dried fenugreek leaves, degi red chilli powder, ginger garlic paste and oil. Set aside to marinate briefly.
7. Mix the curd with turmeric, degi red chilli powder, cumin powder and coriander powder. Set aside.
8. In a pan, melt the butter, add the marinated chicken and sear both sides for 4-5 minutes until half cooked. Transfer to a bowl.
9. In a handi, add the seared chicken, the prepared gravy and water and cook until the chicken is fully cooked.
10. Finish with the prepared tadka, kewra water, rose water and fresh coriander leaves, then mix well.
11. For the tadka, heat ghee in a pan, fry the onion, green chillies and coriander stems on high heat for one minute, then add fenugreek leaves, water and salt and bring to a quick boil.

Summarized from Ranveer Brar's video. Watch it for the details.

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