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Ingredients
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| 1 |
Chicken, cut into pieces |
1 kg |
| 2 |
Ginger, peeled & chopped |
1+ 1/2 teaspoons |
| 3 |
Onions, thinly sliced |
4 |
| 4 |
Tomatoes, blanched & pureed |
4 |
| 5 |
Garlic, peeled |
10 cloves |
| 6 |
Green chilies, chopped |
4-5 |
| 7 |
Cloves |
8-10 |
| 8 |
Red chili powder |
2 teaspoons |
| 9 |
Coriander powder |
2 teaspoons |
| 10 |
Cinnamon |
2 small sticks |
| 11 |
Turmeric powder |
1 teaspoon |
| 12 |
Salt |
2 teaspoons |
| 13 |
Curd, beaten |
1 cup |
| 14 |
Mustard oil |
1 cup |
| 15 |
Black peppercorns |
8-10 |
| 16 |
Fresh Coriander Leaves, finely chopped |
3 tablespoons |
| 17 |
Almonds |
12-15 |
| 18 |
Black cardamom seeds |
1 teaspoon |
| 19 |
Cumin seeds |
1 teaspoon |
| 20 |
Coriander seeds |
2 teaspoons |
| 21 |
Garam masala powder |
1 teaspoon |
| Method |
Combine green chilies, half of garlic and half of ginger and blend it in a food processor to a smooth paste. In a large bowl, combine the chili-garlic paste, garam masala powder, 1 teaspoon of salt, turmeric powder, half of red chili powder and curd, mix well. Now prick each piece of chicken all over with the fork and transfer it into the marinade, mix well to coat all over and let it marinade for at least 1 hour.
In a pan, roast together cloves, peppercorns, cinnamon, cardamoms, almonds, cumin and coriander seeds, until light brown and fragrant, let it cool.
Heat oil in a cooker add onions and garlic and fry until golden, drain and transfer it to the blender together with roasted spices and the remaining ginger with 2 tablespoons of water and blend it to a smooth paste.
Now remove the chicken pieces from the marinade, reserve the marinade, and fry it in two bactches in hot oil until golden brown. Drain and set aside.
Into the same oil, add the onion-spices paste and cook for 2 minutes, now add marinade, tomato puree, remaining chili powder , salt and chicken with 1 cup of water, mix well, put the lid on and pressure cook for 1 whistle and 5 minutes on low. Turn off the flame and let it open. Garnish it with chopped coriander and serve.
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| Servings -4-5 |
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| Introduction
of the dish |
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Mughlai food is famous for the use fragrant spices and nuts. The food is very rich and delicious at the same time. |
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