. "Indulge in the Flavors of Mughlai Cuisine at Chicken Mughlai Restaurant Style “In this video, we take you on a culinary journey to experience the rich and aromatic flavors of Mughlai cuisine prepared in a restaurant style. Watch as we share the secret behind this delectable Chicken Mughlai recipe, making it a perfect dish to impress your friends and family.
Ingredient
• Chicken ---------- 750 gm [ curry cut]
• Dhaniya Pwd ----------2 tsp [ Coriander pwd]
• Jeera pwd ----------1 tsp
• Garam masala ---------- 1 tsp
• Ginger Garlic paste ---------- 2 tsp [Adrak Lahsun paste]
• Lemon juice ---------- 1 tbsp
• Black pepper pwd --------- ½ tsp [ Kala Meri pwd]
• Yoghurt ---------- Dahi [ 150 gm for paste] [30 gm for Marination]
• Almond ---------- 10 no’s
• Cashew nut ---------- [ 15 gm broken] [ 20 gm whole]
• Kuskus ---------- [ poppy seed] 2 gm
• Onion ---------- 6 no’s Fried [Birista]
• Oil ---------- 8 tbsp
• Gr chilly ----------- 4 slit
• Cream ---------- 20 gm
• Cardamom pwd ---------- ½ tsp
• Coriander leaves --------- little [ chop]
• Kasturi methi ---------- little
• Salt ---------- to taste
Whole Gram masala [ Khada Garam masala]
• Jeera ------------ 1 tsp
• Cinnamon ----------- 2 to 3 piece
• Gr cardamom ----------- 2 Nos [Hari Elaichi]
• Black cardamom ----------- 1 no’s [ Kali Elaichi]
• Bay leaf ---------- 2 no’s [ tej patta]
• Star anise --------- 1 no’s [ chakr phool]
Method
• Take 5 to 6 onion, slice and fried [Birista}
• Marinate the chicken [ yogurt 30gm, coriander pwd 2 tsp, jeera pwd 1 tsp, garam masala ½ tsp, kalameri pwd ½ tsp, Lemon juice 1 tbsp, salt little, mix it and keep aside for 1 hr.
• Grind Almond 8 to 9, cashew nut 15 gm, kuskus 2gm, Yogurt 150gm, Birista 1 cup, make a fine paste, keep some birista to put on the Gravy and little for Garnish.
• Take a vessel or a Dekchi, put oil 7 to 8 tbsp.
• When hot put whole garam masala and fry
• Add Marinated chicken and fry for 2 to 3 min.
• Then add the onion and yogurt paste, cook the paste for 3 to 4 min on slow fire.
• Add little hot water for gravy.
• Add whole gr chilly 4 slit, little fried onion [ birista].
• Add some cream and fried cashew nut 10 to 15 gm in the gravy
• Increase the flame
• Add garam masala ½ tsp, little cardamom pwd, little Kasturi methi and chop coriander leaves.
• Turn of the heat
• Serve hot and garnish with fried cashew nut, fried onion [ birista], and chop coriander leaves.
3 окт 2024
