MUGHALAI CHICKEN

INGREDIENTS :

Chicken - 1 kg

Turmeric powder - 1 tsp

Salt to taste

Corinader leaves

To paste: 

Onion - 1 big

Cashews - 15 

Almonds - 15

Green chillies - 4

Curd - 1/4 cup

To powder:

Jeera - 1 tsp

Coriander seeds - 1 tsp

Cloves -2

Cinnamon -1

Chilli powder - 2 tsps

Marinate the chicken with Turmeric powder, Chilli powder, Curd - 3 tsps, Salt for an hour.

METHOD OF PREPARATION: 

1. Fry onion in a spoon of oil till golden brown. Remove from the flame and allow it to cool.

2. Blend onion with Cashews, almonds, green chillies and curd smoothly, with little water.

3. Dry roast jeera, coriander seeds, fennel seeds, 2 cloves, 1 cinnamon. Grind them finely with Chilli powder.

4. Heat oil. Once hot, add in the blended onion paste and saute well.

5. Then, add in the powdered masala to it and mix it well with little salt. Followed by marinated chicken. Mix it well. Add 1/2 cup of water. Cover with a lid and cook in slow flame for 15-20 minutes till the chicken is cooked well and the oil separates out. Garnish it with Corinader leaves.

Serve hot with Rice or Roti or Naan.