Hey all...!! I have always been thinking to keep posting daily but what to do each day I get busy with something or the other.... October was a month of Birthdays and cake orders and so had no time to sit down and write up recipes... And its a lil lazy task to find time to type ;) But since I love blogging and I am a person who purely depends on blogs for new recipes which I have never tried, I feel updating my blog is necessary... & I have a quite a list of friends who depends on my blog & keep on waiting for new recipes to be added up....
So now.... regarding Mughlai chicken.... Mughlai cuisine refers to a cuisine consisting of dishes developed in Medieval India by the people of the Mughal Empire. It represents the cooking styles used in North India especially Uttar Pradesh, Delhi and Hyderabad. The cuisine is strongly influenced by Central Asian Cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from and it has turn strongly influenced the regional cuisines of India, Pakistan and Bangladesh.
The taste of Mughlai cuisine vary from extremely mild to spicy and are often associated with a distinctive aroma and taste of ground and whole spices. This Mughlai Chicken is a variety of such a cuisine which has a blend of ground and whole spices and the chicken is cooked in a thick gravy of onions tomatoes and spices....
Chicken 1 kg
Onions 3
Ginger (chopped) 1 tsp
Garlic (chopped) 1 tsp
Tomato 1
Turmeric Powder 1/2 tsp
Coriander Powder 1 tsp
Kashmiri Red Chilly Powder 2 tsp
Kasoori Methi 1/2 tsp
Garam Masala 1/2 tsp
Cashew Nuts 1/2 cup
Jeera Powder 1/2 tsp
Oil 2 tbsp
Butter 1 tbsp
Salt
Method:
1. Soak the cashews in water for 15 mins. Heat oil in a pan and add chopped onions and saute.
2. Once this is translucent, ass chopped ginger and garlic and saute well.
3. Add turmeric, coriander, and red chilly powder and saute until the raw smell goes off.
4. Now add the chopped tomatoes and saute until they are soft.
5. Off the flame and let it cool. Meanwhile blend the cashews into a smooth paste.
6. When the masala has cooled down, blend it into a paste.
7. Now heat a pan and mix the chicken with the masala and add 1/2 - 1 cup of water and cook well.
8. Once the chicken has been cooked, add the cashew paste into this and mix.
9. After the cashew paste has been added do not boil it.
10. Off the flame. Now in another pan heat butter.
11. Add jeera powder, garam masala and kasoori methi into this and saute a little.
12. Now pour this over the curry. Enjoy the yummy yummy mughlai chicken :)
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