Mughlai Chicken

Method

1. 1

   Take the thinly sliced onions in a bowl, add ½ tsp of salt, mix well and let it rest for 5 minutes.

   OnionSalt

2. 2

   In a saucepan, add ½ cup of water and cashews. Cook for 3 mins

   WaterCashew (half)

3. 3

   In a pan, add 1 tbsp of ghee. Once the ghee is hot, add the onions after squeezing excess water and stir fry. Keep stirring the onions until they turn dark brown in colour.

   Ghee

4. 4

   Once the onions are browned, transfer them to a mixer grinder along with the cooked cashew nuts, garlic, ginger, green chillies and ¼ cup of water. Grind this into a smooth paste.

   GarlicGingerGreen ChilliWater

5. 5

   Add 2 tbsp of ghee to a Kadai. Add Bay leaf, cinnamon, cardamom and cloves. Saute for a minute. Add the onion paste and cook for 5 minutes on medium heat.

   GheeBay LeavesCinnamonGreen CardamomCloves

6. 6

   Add the powdered spices (turmeric, coriander, Kashmiri chilli, garam masala), salt and saute for another 3 minutes.

   Turmeric PowderKashmiri Red Chilli PowderCoriander PowderGaram Masala PowderSalt

7. 7

   Add the cleaned and washed chicken. Add 1 ½ Cup of water. Cover and cook the chicken for 10 mins stirring occasionally.

   ChickenWater

8. 8

   Open the lid and cook for another 3 mins or until the gravy reaches desired consistency.

9. 9

   Add cream, simmer for a couple of minutes and switch off the flame. Remove from the heat and serve hot with Parathas, Naan, Roti or Jeera Rice.

   Fresh Cream