|Mughlai Chicken(Chicken Cooked in a Creamy Cashew Sauce)|
Today’s recipe is one of the Authentic Chicken dish of the Mughals…I like to describe this dish in detail,This dish is like “Tender Juicy Chicken pieces cooked in a Yummy Creamy Rich Cashew Sauce which is garnished with some Nutty Almonds”..Totally it is a bowl full of Creamy Goodness…I think you can understand clearly now..I served this with Mughlai Chicken Briyani(will post recipe soon)…
Onion- 1 sliced
Chicken- ½ kg
Curd- ½ cup
Cashew-10 made into paste
Ginger-1 inch piece
Heavy Cream- ½ cup
Bay leaf / Brinji ilai-1
Cumin seeds / Jeera-1 tsp
Cardamom / Yelakai-4
Coriander powder / Malli Podi-1 tblspn
Garam masala powder-1 tsp
Salt to taste
Lemon juice to taste
Almonds/Badam-few for garnishing
Cilantro/Coriander leaves for garnishing
Make a paste out of ginger,garlic and green chilli in a blender..
Crackle bay leaf,cumin seeds,cardamom in butter.
Add the ginger garlic and chilli paste in this and sauté for 30 sec..
Add in onions and cook for 3 min.Add in coriander powder and garam masala powder and mix well.
Add in chicken and sear on a high flame for 3-4 mins.
Add in curd,cashew paste and mix well..Pour in some water and cook till the chicken is cooked.
Pour in cream and cook for 5 mins..
Toast some almonds and garnish the chicken with almonds,coriander leaves and lemon juice..
Serve hot with rice or roti..
|Grab your ingrediants|
|Saute bay leaf,cinnamon,cumin seeds,cardamom in butter|
|add in ginger garlic and chilli paste|
|add in onions|
|sprinkle in some coriander and garam masala powder|
|add in chicken pieces|
|sear on all sides..|
|add in cashew paste and mix well|
|Pour in some curd and cook till tender…if it gets dry add some water…|
|Pour in some cream and simmer for 5 min…|
|Mean while toast some almonds|
|garnish with some almonds and cilantro|
|Squeeze in some lemon juice…|
|Taste great with rice or briyani|
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