Introduction:
Mughlai Chicken Masala cuisine, known for its rich and aromatic flavors, has a special place in the hearts of food enthusiasts worldwide. It’s a blend of Persian and Indian cooking traditions that originated in the Mughal Empire. Today, we are going to recreate the magic of Mughlai cuisine in your very own kitchen.
Ingredients:
For the Chicken Marinade:
- 1 KG of chicken
- 1 tsp of Turmeric Powder
- 1 tsp of Kashmiri chili powder
- ½ tsp of salt
- Ginger garlic paste
- ½ cup of curd
- 1 tsp of lime juice
For the Cashew and Almond Paste:
- 4 medium-sized onions
- 20 Cashew Nuts
- 20 Almonds
- 2 green chilies
- ½ cup of curd
For the Cooking:
- ½ cup of ghee
- 6 cloves
- 1 black and 6 green cardamoms
- 2 cinnamon sticks
- 1 tsp of black pepper
- 1 Star Anise
- 1 tbsp red chili powder
- 1 tbsp of coriander powder
- ½ tbsp of coriander powder
- 1 tbsp of salt (to taste)
- ¼ cup of water
- 2-3 chopped green coriander leaves
The Cooking Process for Mughlai Chicken Masala:
Step 1: Marinate the Chicken in a bowl, place the 1 KG of chicken. Add 1 tsp of Turmeric Powder. Add 1 tsp of Kashmiri chili powder. Add ½ tsp of salt. Include ginger garlic paste for that aromatic kick. Pour in ½ cup of curd. Then add 1 tsp of lime juice. Mix all the ingredients very well to ensure the chicken is well coated. Then marinate for at least 30 minutes. This step is crucial for infusing the flavors into the meat.
Step 2: Prepare the Cashew and Almond Paste frying 4 medium-sized onions until they turn crispy. Then add 20 Cashew Nuts, 20 Almonds, and 2 green chilies. Pour in ½ cup of curd. Then grind all the ingredients into a fine paste.
Step 3: It’s time to cook the Mughlai Chicken. For that heat up a pan and add ½ cup of Ghee. Allow it to melt completely. Put in 6 cloves, 1 black and 6 green Cardamoms, 2 Cinnamon sticks, 1 tsp of black pepper, and 1 Star Anise. Add the marinated chicken and sauté them for 10-12 minutes on medium-high flame. Incorporate 1 tbsp of red chili powder, 1 tbsp of coriander powder, ½ tbsp of coriander powder (yes, the second time!), and 1 tbsp of salt (adjust to taste).
Mix well and cook for an additional 3-5 minutes on medium flame. Pour in ¼ cup of water, which will help make it gravy. Allow the dish to simmer for 8-10 minutes on a lower flame, ensuring the chicken is cooked to perfection. Finally, add the prepared nutty paste and cook for an additional 4-5 minutes on a lower flame. Garnish with 2-3 chopped green coriander leaves for a burst of freshness.
Conclusion:
Congratulations! You’ve just recreated the magic of Mughlai Chicken Masala in your own kitchen. This Mughlai Chicken Masala is a culinary masterpiece, filled with rich flavors and history. Serve it with hot naan or steamed rice.
Frequently Asked Questions for Mughlai Chicken Masala
Q: Can I substitute chicken with another protein?
A: Absolutely! You can use lamb, beef, or even paneer to create a delightful variation of this dish.
Q: Is it necessary to marinate the chicken for 30 minutes?
A: While a longer marination time enhances the flavor, you can marinate it for at least 15 minutes if you’re short on time.
Q: Can I adjust the spice level?
Of course! You can increase or decrease the amount of chili powder and green chilies to suit your spice tolerance.
Q: What can I serve with Mughlai Chicken Masala?
A: This dish pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of cucumber raita for a refreshing contrast.
Note: click here to check this recipe in Hindi.