Mughlai chicken

                                Mughlai chicken

              Description

Cuisine- hyderabadi

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,protein,fat and fibres

Cooking time- 20-25 minutes

Preparation time- 10-15 minutes

Servings- 4-5

Level of cooking- medium

Course- main course

                Ingredients

• Boneless chicken- 1 kg
• Onion, paste- 2
• Garlic paste- 3 tsp
• Ginger paste- 2 tsp
• Bay leaf- 2
• Green chillies- 4-5
• Cinnamon- 1 small piece
• Peppercorns- 4-5
• Cardamom- 5
• Coriander powder- 1 tsp
• Turmeric powder- 1tsp
• Cumin powder-1 tsp 
• Red chilli powder- 1 tsp
• Garam masala- 2 tsp
• Almonds, blanched and skin removed- 10-15
• Cream- 5-6 tbsp
• Oil- 5 tbsp
• chicken stock- 1 cup
• Salt- to taste
• coriander leaves for garnishing.

                  Method

Heat the oil in a pan add 1 tsp of ginger and garlic paste, saute it for a second on medium flame.

Add the chicken and salt and cook till the chicken is soft.Remove from the flame and keep aside.

Grind the almonds into a fine paste and keep aside.Heat the oil in a pan and put bay leaf, carda mom,cinnamon, peppercorns, green chillies and saute for a minute.Put the onions paste and fry till they are translucent.Add the ginger garlic paste and fry for a minute.Now add all the other spices (except the garam masala) and fry till the oil begins to separate from the masala. Add the chicken and fry for a minute.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 the cream and the almond paste to the chicken and stir well.Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately. Garnish it with coriander leaves.

                  Serve hot with naan or paranthas or tandoori roti.