Chicken Mughlai Masala

Chicken Mughlai Masala Powder

Mughlai Chicken Curry Recipe:

Ingredients:

1. For Masala Paste:

– 1 cup Thick Curd

– 2 tablespoons Grated Coconut

– 1-inch Ginger

– 5 cloves Garlic

– 2 Tomatoes (pureed)

2. Other Ingredients:

– 1 kg Chicken, cleaned

– 2 tablespoons Emunah Mughlai Masala

– 1 teaspoon Ginger-Garlic Paste

– 2 sprigs Coriander Leaves, chopped

– 50 grams Cumin Seeds

– 1 tablespoon Lemon Juice

– 1 tablespoon Sugar

– Ghee, for frying

– Salt, to taste

Method of preparation:

1. Grind together thick curd, grated coconut, ginger, garlic, and pureed tomatoes to form a smooth paste.
2. Heat ghee in a pan. Add chopped onions and fry until golden brown. Sprinkle sugar and continue frying until caramelized.
3. Add cleaned chicken pieces to the pan along with ginger-garlic paste. Fry until chicken changes color and is partially cooked.
4. Now, add the prepared masala paste to the pan. Mix well.
5. Add 1/2 cup of water and Emunah Mughlai Masala. Stir everything together.
6. Cover the pan and let the chicken simmer on low heat until fully cooked and tender.
7. Meanwhile, dry roast cumin seeds until aromatic and lightly browned.
8. Once the chicken is cooked, add the roasted cumin seeds, lemon juice, and remaining coriander leaves. Mix well.
9. Garnish with fresh coriander leaves.
10. Serve hot with rice, roti, or naan.

Enjoy your flavorful Mughlai Chicken Curry! Adjust salt and spices according to taste preferences.