Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Special Chicken Masala Gravy

Special Mughlai Chicken Recipe|Mughlai Chicken Masala Curry|Mughlai Chicken Masala Gravy|Mughlai Chicken Curry|Mughlai Chicken Handi|Mughlai Chicken Restaurant Design|Mughlai Chicken Dish

Active ingredients for the Mughlai Chicken Masala Gravy:

– Chicken, curry cut pieces with bones -1 Kg

Roasted Spice powder:
– Coriander seeds -3 tsp
– Fennel seeds- 2 tsp
– Black peppercorns-1 tsp
– Green cardamom- 7-8
– Cloves-8
– Cinnamon-2 small pieces
( For 1 kg of chicken include 5 tsp of the powdered masala).

Spice Powders:.
– Turmeric powder-3/ 4 tsp.
– Kashmiri Chilli powder-2 tsp.
– Cumin powder -1.5 tsp.

Onion-green chilli paste.
– Onion chopped -2 medium( 150 gms).
– Green chillies-5-6 (14-15 gms).

Cashew paste.
– Cashews- 20.

Other Components:.
– Onions chopped-2 big (200 gms).
– Ginger garlic paste- 4 tsp.
– Oil -8 -10 tbsp.
– Whisked curd- 200 ml.
– Salt-2 tsp.
– Coriander leaves, fine chopped for garnish-5-6 tablespoon.
– Green chillies sliced for garnish-5-6.

Preparation:.

– Take a mix of boned-in and boneless chicken pieces.
– To prepare the spice blend, heat a pan and include all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and permit it to cool.
– Once cooled, eliminate it to a mill and grind to a powder. Reserve.
– To make the onion-chilli paste, cut the onions approximately and the green chillies to pieces. Include these to a grinder and blend to a smooth paste.
– For the cashew paste, include whole cashews to a grinder and grind it to a powder. Now include 1/2 cup water and blend it to a paste.
– Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish.

Process:.

– Heat oil in a kadhai/curry pan and then add the chopped onions.
– Fry on medium heat for around 8 minutes till light brown in colour.
– Now include the onion- chilli paste and fry on medium heat for around 3-4 mins.
– Now add the chicken pieces and ginger garlic paste, mix and burn on high heat for around 2 minutes.
– Continue to scorch on medium heat for around 2-3 mins.
– Now include all the spice powders, salt and 5 tsp of the roasted spice powder.
– Continue to cook on medium heat for another 3-4 mins till the masala is prepared, chicken is little browned and oil separates.
– Now include the curd and cashew paste and cook on low heat for 3-4 mins till it's cooked and oil separates.
– Include around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken hurts and oil separates. You can include little water now if the gravy has actually ended up being too thick. But the gravy in this meal is little granular.
– Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 minutes and serve.

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About the Author: Yvette Cook

29 Comments

  1. Awesome receipe mam loved watching it thank you for sharing such an amazing dish ❤

  2. Wow it looks so tempting mam❤Thank you so much for your lovely dish mam❤❤❤

  3. Chicken is healthy but i do only gravy gravy i see the spice eats channel the variety of chicken recipes iam so happy i do Sunday this recipe mam thank for your present that🙏

    1. Thank you so much! So glad you love our chicken recipes. Hope you get to try this one this Sunday 😊

  4. It is SO good to see You guys going strong after all these years. Great Job 👏🏻👏🏻👏🏻🙌🏻🙌🏻🙌🏻🙏🏽🙏🏽🙏🏽

    1. Thank you so much for all the appreciation and support through these years…means a lot 😊

  5. MAM I have been asking for you for 3 years to taste your dishes lively it’s my dream MAM PLEASE😊😊😊

    1. Thanks Manikanta! That’s so sweet of you to say…hopefully we can make it happen 😊

  6. ❤❤❤❤ এই রেসিপি আমি তাই করবো

  7. I just recook this recipe but without cashew paste and yogurt. I replaced by condensed milk 😂 but still delicious. Thanks for the recipe 🙏😊

  8. ఆహా అద్భుతం 🥰🥰😍😍❤️❤️🥳🥳

  9. I have tried each and every recipe posted by you. All of them turned out to be DELICIOUS ❤

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