Chicken Mumtaz|Restaurant Style Chicken Mumtaz|Chicken Mumtaz Recipe|Chicken Dish|Chicken Curry|Chicken Mumtaz Gravy|Mughlai Chicken Recipe|Chicken Mumtaz Recipe Dining Establishment Style

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Components for the Chicken Mumtaz Dish:

– Chicken, curry cut pieces with bones -1 Kg

For the paste:
– Onions, sliced- 3 medium (225 gms).
– Tomatoes, red, sliced-2 medium (150 gms).
– Green chillies, cut into 2 pcs- 4-5 nos.

Tempering:.
– Star Anise – 2.
– Green cardamoms – 5 to 6.
– Black peppercorns – 1/2 tsp.

Spice Powders:.
– Turmeric Powder: 3/4 tsp.
– Coriander Powder: 2 tsp.
– Cumin Powder: 1 tsp.
– Black Pepper Powder: 1/2 tsp.
– Garam Masala powder-1/ 2 tsp.

Other Components:.
– Ginger garlic paste: 3.5 tsp.
– Blended curd/yogurt- 100 ml.
– Fresh cream- 4 tbsp.
– Groundnut oil- 6 tbsp.
– Kasuri Methi, dry roasted and crushed -1 tsp.
– Sliced coriander leaves for garnish- 3 tablespoon.
– Salt- 2 tsp.

Tempering to complete:.
– Ghee- 2 tablespoon.
– Green chillies with a little cut at the top- 5-6.

Preparation:.

– Slice the onions and the tomatoes. Cut the green chillies into 2.
– Heat 2 tbsp oil in a pan and include the sliced up onions. Fry on medium heat for around 5-6 minutes till it is light brown.
– Now include the chopped tomatoes, mix and fry on medium heat for around 3 mins till soft.
– Add the green chillies and mix and fry on medium heat for a minute.
– Turn off and get rid of on a plate.
– Permit to cool and after that move this to a grinder/blender.
– Coarse grind it and then include 1/2 cup water.
– Mix it into a smooth paste and set aside for usage later.

Process:.

– Heat oil in a pan and add the whole spices.
– Provide a stir and then add the chicken pieces. Scorch on high heat for around 4-5 minutes till browned.
– Now include the ginger garlic paste and mix and fry on medium heat for around 2-3 minutes till there is no raw odor.
– Now include the spice powders and salt & mix and fry on medium heat for 2-3 mins till the masala coats the chicken and the chicken is browned. You can add a splash of water while frying if the chicken becomes too dry while frying.
– Now add the combined onion-tomato-chilli paste and cook on medium heat for around 7-8 mins till it is cooked, colour modifications and oil separates.
– As soon as oil separates and there is barely any liquid remaining, turn off heat and after that add the blended curd/yogurt and fresh cream.
– Mix well and then change heat on low.
– Cook on low heat for around 2-3 mins and till oil separates.
– Include 200 ml on water and cook covered on low heat for 10 mins.
– Now include the garam masala powder, crushed roasted kasuri methi and sliced coriander leaves.
– Mix and prepare for around 2 mins.
– Complete with tempering: Heat ghee in a tempering spoon and include the somewhat cut entire green chillies. Offer a stir for 30 secs and then put the tempering on the cooked chicken.

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