How to Make Mughlai Chicken Curry Recipe at Home
Hey, ready to bring a taste of Mughlai magic to your kitchen? This Chicken Curry recipe is like a flavor fiesta, and you’re the guest of honor. Let’s keep it chill:
Ingredients:
- For Marinating the Chicken:
- 500g chicken, cut into chunks
- 1 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- For the Mughlai Curry:
- 2 tablespoons ghee or oil
- 2 large onions, sliced
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon each of cardamom, cinnamon, and nutmeg powder
- 1/2 cup cashew nuts, soaking in warm water
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander, chopped, because we’re fancy like that
Instructions:
1. Marinate the Chicken:
Throw a party in a bowl with yogurt, ginger-garlic paste, turmeric, red chili powder, and a pinch of salt.
Let the chicken join the fun and marinate for an hour or, if you’re feeling the excitement, overnight in the fridge.
2. Cooking the Chicken:
Heat your pan with ghee or oil; let’s get that sizzle going.
Toss in the marinated chicken and let it dance until it’s got that golden glow. Take a moment to enjoy the kitchen symphony.
3. Prepare the Mughlai Curry:
Keep the vibes going in the same pan; maybe add a splash more ghee for good measure.
Slide in those onions and let them groove until they’re golden and happy.
Add ginger-garlic paste, let it sizzle, and join the party.
Pour in the tomato puree and let it mingle until it’s got that “I’m ready to shine” look.
4. Spice It Up:
Sprinkle in cumin, coriander, cardamom, cinnamon, and nutmeg powders. Mix it like you’re creating a spice masterpiece.
Blend those soaked cashews into a creamy dream – cashew magic is incoming.
Stir that cashew love into the masala and let it thicken up for a few minutes.
5. Bring It All Together:
Reunite the chicken with the masala. Let them embrace and get all cozy.
Pour in the fresh cream, and stir it up like you’re in a kitchen jam session.
Adjust the salt – you’re the boss of flavors. Let it simmer on low heat, and let the magic unfold for 10-15 minutes. Can you smell the goodness?
6. Garnish and Serve:
Sprinkle some fresh coriander on top because we eat with our eyes first.
Serve this Mughlai Chicken Curry piping hot, whether it’s with naan, roti, or rice.
There you have it – your ticket to a homemade Mughlai Chicken Curry paradise. Time to savor and enjoy the culinary bliss! 🌶️🥘