Chicken Mughlai

500 chicken, clean and cut into pieces ( use boneless chicken for best result )
1 tablespoon oil
1 large onions, grated or finely sliced
1 tomato, finely chopped
2 strands of saffron, ( soaked in 1 teaspoon milk ) - ( optional )
1 cup ( 100 ml ) water
3/4 teaspoon salt ( or to taste )
1 tablespoon fresh cream
1 extra cream ( to garnish )
1 tablespoon chopped coriander leaves

1 teaspoon lemon juice
1/4 teaspoon turmeric powder
1 teaspoon charoli ( optional )
1 tablespoon chopped cashew nuts
4 whole red chillies
6 cloves garlic, chopped
1./2 - piece ginger, chopped
1/2 teaspoon cumin seeds ( jeera )
1 - inch piece cinnamon
3 cloves
2 black cardamoms

Heat 1 tablespoon oil and fry onion till oil golden color. Add ground Mughlai masala and lightly fry till fragrant on a low heat for 5 - 7 minutes.

Add finely chopped tomato and diluted saffron ( optional ). Fry for a few minutes ( till tomato well blended with Mughlai masala ). Then add chicken pieces. Stir to coat chicken with masala. Add salt to taste.

Pour 1 cup ( 100 ml ) of water. Let it come to a boil, then reduce heat. Cover and cook till chicken is tender, stirring occasionally. Finally add fresh cream and mix well . Do not heat again. There should be a thick creamy gravy when the chicken is done.

Garnish with chopped coriander leaves and extra cream. Serve with Parathas / Naan / Rotis / Pulao ....

Best Gift Idea ( Indian style ) January 2011

Onions or Garlic