Mughlai Chicken | Murg Mughlai

Chicken cooked with onions & spices and served with cream & almond sauce

I love cooking chicken.. That's an ingredient which will almost always guarantee taste, unless you mess with it that badly :D  So here I am, to tell a tale of my recent success story - "Mughlai Chicken".. My mom used to make this a long ago, when the entire family was in the prime of our healthy & extra indulgence of cream & nuts were a routine.. Ahh, Bliss !! Mughlai Chicken, Butter Chicken, Chicken 65.. the list was never ending. It had been a long while since I had this, so I succumbed to the craving & went ahead & prepared it.. Suits best with Rotis & Naan, but not a crime if u pair it up with steamed rice coz it again tastes great ;)

What I loved the most was that, my kitchen was smelling awesome after I cooked this.. The smell of ghee mixed with our Indian spices & cream.. Yupz.. I was loving it ;) B\ut the only minus is that I can't make it a routine in my menu, coz of the extra calories that I wud have to burn out.. Only if tasty dishes were healthy & nutritious to the core !! So enoough of my ramblings about this dish, let's check out how this is made :)

Recipe Source: Adapted from here & here

Serves: 2-3 persons

I Took: 

Preparation Time: 20 minutes

Cooking Time: 30 minutes

I Used:

Chicken	-	400 gm
Onion	-	1 medium - grated
Ginger-Garlic paste	-	2 tsp
Cinnamon	-	An inch piece
Cardamom	-	2 nos
Red Chilly powder	-	1 tsp
Coriander powder	-	1 ½ tsp
Cumin seed powder	-	½ tsp
Garam Masala	-	2 tsp
Cream	-	3-4 tbsp
Egg	-	1 no
Almonds	-	15 no
Sugar	-	1 tsp
Ghee	-	2 tbsp
Salt	-	As Needed

The Way:

1. Blanch the almonds - Soak the almonds in hot water for 5 minutes & then remove their skin
2. Grind the almonds to a fine paste & keep aside
3. Heat ghee in a pan over medium heat. Add the grated onions & fry them till they become translucent
4. Then add in ginger-garlic paste, cinnamon & cardamom. Saute well till the onions turn golden brown & the raw smell goes off
5. Now add the chicken (Refer notes below) and mix well so that the chicken pieces are smeared with the onion paste. Add salt and ½ cup water and cook till the chicken is half done. This may take around 12-15 minutes
6. Meanwhile, in a small bowl mix together cream, eggs, sugar & powdered almonds thoroughly. Use a whisk to thicken, if the cream is liquidy
7. Lower the heat once the chicken is half cooked. Add the cream mixture to it
8. Cook on low flame until the chicken is cooked & tender for another 5-7 minutes
9. Garnish with flaked almonds if u wish :)

Serve with hot phulkas or Naan :-)

Notes:

Instead of adding chicken pieces directly, you can grill it & add to the sauteed onions which would give you an extra zing. Marinate it for half an hour with red chilly powder, salt, turmeric, lemon juice & a little curd before grilling :)

Linking this to the event 'Flavours of Cusines - Mughlai' hosted by Shruthi & started by Julie

Cheers,

Chitz