hey frnds...
this is a new series..
awadhi cuisine, beware its traditional awadhi cuisine, with traditional cooking method, u may or may not like it, but u will like the taste, trust me i have tried.
so the first recipe is Chicken Mughlai.
this is a new series..
awadhi cuisine, beware its traditional awadhi cuisine, with traditional cooking method, u may or may not like it, but u will like the taste, trust me i have tried.
so the first recipe is Chicken Mughlai.
Chicken Mughlai
Ingredients:
- 1 kg boneless chicken skin removed
- 2 onions ground to a paste
- 2 tsps garlic paste
- 1 tsp ginger paste
- 1" stick of cinnamon
- 5 pods of cardamom
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 2 tsps masala mix (1/4 nutmeg, 4green cardamoms, 4 sticks cinnamons and 5 cloves paste them with little water)
- 10-15cashew nuts powdered ,
- 5-6 tbsps double cream whisked
- 4 tbsps of ghee
- 1 cup chicken stock
- Salt to taste
- ½ cup raisins
- 1 large egg beaten
Preparation:
- Grind the almonds into a fine paste and keep aside.
- Heat the ghee in a pan and fry the onions till they are translucent.
- Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
- Now add all the other spices and fry till the ghee begins to separate from the masala.
- Add the chicken and fry till sealed (chicken turns opaque).
- Add the stock, salt to taste and cook till the chicken is done.
- Whisk the cream to ensure that there are no lumps in it.
- Add cream, cashew paste and raisins to the chicken and stir well.
- Turn off the fire and pour the beaten egg over the chicken.
- Cover the dish immediately.
- Serve after a few minutes with naans (Indian flatbread made in a tandoor or oven).
