Chicken Mughlai | Mughlai Chicken | Eid Special Recipe
1 kg chicken
2 tbsp ginger
3 tbsp garlic
6 dry red chillies
2-inch stick cinnamon
3 bay leaves
1/2 cup cashew nuts paste
1 lime juice
1/4 tsp turmeric powder
1/4 cardamom powder
Some coriander leaves
Salt to taste
3 tbsp oil
Wash and clean the chicken.
Heat the oil in a pan and lightly brown the onions.
Remove the onions from pan and let it cool down,
Grind the onion along with ginger, garlic, red chillies, turmeric and cardamom powder. ( little water if required)
Apply half the paste into the chicken and set aside for 15 mins. Heat 1 1/2 tbsp oil in a pan and add bay leaves, cinnamon & cloves, fry for a minute.
Add the chicken, remaining masala & Mix.
Add salt & 1 cup water, cook it for 6 to 8 mins.
Mix in cashew nut paste, stir and cook on low heat.
Add beaten egg and lime mixture, stir well until the egg disperses in the gravy.
Garnish with the coriander leaves and serve hot with tandoori rotis.