Mughlai Murgh

A recipe of chicken from Mughal Cuisne, based on white gravy consisting of whole Indian spices.

Ingredients

Chicken 800gms

Cinnamon Sticks 2

Black peppercorns 4

Cardamom 2

Cumin Seeds (whole) 1 tbsp

Coriander seeds ½ tbsp

Salt To Taste

Dry Red Chillies (whole) 2

Ginger Garlic Paste 2 tbsp

Milk (full cream) 500 ml

Kasoori Methi ( Dry Fenugreek) 1 tbsp

Onions (paste) 3

Cashews soaked in lukewarm water 8-10

Process:

Take a pan and put it on a medium flame and put all the whole spices in the pan and roast them for 2-5 minutes until the aroma of the spices come out.
Take the spices in a mixer and grind, keep aside to bring down to room temperature.
Take the same pan and put 2 tbsp oil and put it on the medium flame.
As the oil heats up, put in the onion paste and stir it. As the onions turn golden brown, add the ginger garlic paste.
Cook for 5 mins and add chicken into the pan and fry it for 7-8 mins.
Add the spice mixture and stir well.
Put the flame on low and add milk and keep stirring.
Put the lid and cook for 10 mins on low flame until the milk is reduced.
Adjust the salt and chilli according to the taste and cook it with lid for another 10 mins.
Add Kasoori Methi and give it a final stir. Serve hot. Garnish with Kasoori Methi.