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Chicken Mughlai / Murg Qutab Shahi


By niya's world (Visit website)

(5.00/5 - 2 votes)




Chicken Mughlai or Murg Qutab Shahi

Recipe Credit - Vanitha Magazine September 1 - 15, 2010 & Chef Anil Kumar, Brand Chef - The Spice Route, Oberoi Mall, Cochin

Serves: 3

You will need

500 g chicken pieces
2 tablespoon cashew nut paste
1 1/2 tablespoon almond paste
1 tablespoon khus - khus ( poppy seeds ) paste
1 tablespoon brown onion paste
1 tablespoon ginger - garlic paste
2 tablespoon finely chopped green chillies
1/2 teaspoon garam masala powder
3 tablespoon curd
1/2 teaspoon salt ( or to taste )
1 tablespoon ghee ( Chef recommends 4 tablespoon )
1 tablespoon cooking oil

Method

For brown onion paste - In a pan heat 1 tablespoon oil and fry 1 finely sliced onion till golden brown. Keep aside to cool and make a fine paste in a mixer.

Wash and clean chicken pieces. Drain out water completely and wipe with a kitchen towel.

Marinate chicken pieces with above ingredients for 2 hours.

Heat oil and ghee in a wide pan. Add marinated chicken pieces, cover with a tight lid and cook on a low heat for 30 - 35 minutes or till done / chicken pieces well coated with rich gravy. Do not add extra water during cooking. Stir occasionally.

Serve with any Indian breads or pulao of your choice.


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