Chicken Mughlai Easy
Chicken Mughlai
Ingredients
- 3 lb Chicken skinless
- 4 tbsp Unsalted butter
- 5 nos Cardamom Elakka
- 8 nos Cloves Grambu
- 2" stick Cinnamon Karugapatta
- 2 nos Bay leaves Vazhana ela
- 2 1/2 tbsp Almondsblanched Badam
- 2 1/2 tbsp Raisins Onakka munthiri
- 1 cup Yoghurt/Curd Thayiru
- 1 tsp Cumin seeds powder Jeerakam
- Salt As reqd
- Pepper As reqd
- 2 tbsp Vegetable oil
- Lemon slices for garnishing
- Onion slices for garnishing
Instructions
- Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
- Mix oil and butter in large skillet and heat over medium-high.
- When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
- Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with the remaining chicken.
- Heat remaining oil in skillet and fry the almonds until golden brown.
- Add raisins and stir well.
- Pour the contents of skillet over the chicken.
- In another bowl, stir together yoghurt, cumin powder, remaining salt & pepper to taste.
- Place this mixture over chicken and stir well.
- Cover the casserole and place in a preheated oven and bake at 350 degrees F for 20 minutes. Repeat the process on other side for another 20 minutes or until chicken is tender.
- Garnish with lemon and onion slices.
- :- Serve hot.
Tried this recipe?Let us know how it was!
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