Chicken Mughlai Easy
Unsalted butter –
Bay leaves(Vazhana ela) –
(Onakka munthiri) –
(As reqd) –
Pepper(As reqd) –
Lemon slices for garnishing –
slices for garnishing –
Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces.
Spread chicken in a single layer and sprinkle with
and pepper to taste. Mix well so that the chicken is well coated with
and pepper. Repeat the process on other side.
and butter in large skillet and heat over medium-high.
When hot, add cardamoms,
, 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.
in skillet and fry the almonds until golden brown.
and stir well.
Pour the contents of skillet over the chicken.
In another bowl, stir together yoghurt,
& 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
:- Serve hot.