CHICKEN MUGHLAI

Ingredients : 

Chicken : 1Kg, Cut into 15 pieces

Cumin Powder : 1/2 tsp

Garam Masala Powder : 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Cream : 1/2 Cup

Egg : 1

Cashew : 50g, soaked in water and grinded

Coriander Leaves : 1/4 Cup, Chopped

Chicken Stock / water : 1 1/2 Cup 

Salt

Butter : 25g

For the gravy :

Onion : 2, Sliced

Tomato : 1 1/2, Chopped

Ginger : 1 tbsp, Chopped

Garlic : 1 tbsp, Chopped

Green Chillies : 2, Chopped

Turmeric Powder : 1/2 tsp

Coriander powder : 1/2 tsp

Chilli Powder : 1 1/2 tsp

Vegetable Oil : 1 1/2 tbsp

Method :

1. Heat oil in a pan and add ginger, garlic, green chillies and onion. Cook until the onions are slightly brown in color. Now add  turmeric powder, Chilli powder, coriander powder and saute well till you get the roasted smell of masala.

2. At this stage you can add the tomatoes and saute well for 5minutes. and turn off the flame. Allow this mixture to cool. Once cool, grind it to a smooth fine paste and marinate the cleaned chicken pieces in this paste for 1hour.

3. Now in  the same pan  boil the chicken pieces  with enough salt and chicken stock or water in medium flame with lid on.

4. In another kadai, heat butter and add the kasoori methi powder, cumin powder and garam masala and saute well. When you get the aroma, add the chicken pieces. Combine everything slowly and allow to boil for another 5minutes.

5. Add the cashew paste to this and allow it to boil on a low flame, to avoid sticking.

6. Beat the egg with a fork and add it to the cream. Combine both well slowly and add it to the chicken curry. When the gravy starts to bubble, add the chopped coriander leaves and turn off the flame.

7. Serve hot with chappathi/ naan/ paratha/ bread or with pulao.


 [Recipe Courtesy : Lakshmi Nair's Magic oven]