Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Special Chicken Masala Gravy

Special Mughlai Chicken Recipe | Mughlai Chicken Masala Curry | Mughlai Chicken Masala Gravy | Mughlai Chicken Curry | Mughlai Chicken Handi | Mughlai Chicken Restaurant Style | Mughlai Chicken Recipe Ingredients for the Mughlai Chicken Masala Gravy : Chicken, curry cut pieces with bones -1 Kg Roasted Spice powder: Coriander seeds -3 tsp Fennel seeds- 2 tsp Black peppercorns-1 tsp Green cardamom- 7-8 Cloves-8 Cinnamon-2 small pieces (For 1 kg of chicken add 5 tsp of the powdered masala) Spice Powders: Turmeric powder-3/4 tsp Kashmiri Chilli powder-2 tsp Cumin powder -1.5 tsp Onion-green chilli paste Onion chopped -2 medium(150 gms) Green chillies-5-6 (14-15 gms) Cashew paste Cashews- 20 Other Ingredients: Onions chopped-2 large (200 gms) Ginger garlic paste- 4 tsp Oil -8-10 tbsp Whisked curd- 200 ml Salt-2 tsp Coriander leaves, fine chopped for garnish-5-6 tbsp Green chillies sliced for garnish-5-6 Preparation: Take a mix of boned-in and boneless chicken pieces. To prepare the spice blend, heat a pan and add all the whole spices. Mix and dry roast on low heat for around 3 mins. Take it out onto a plate and allow it to cool. Once cooled, remove it to a grinder and grind to a powder. Set aside. To make the onion-chilli paste, cut the onions roughly and the green chillies to pieces. Add these to a grinder and blend to a smooth paste. For the cashew paste, add whole cashews to a grinder and grind it to a powder. Now add 1/2 cup water and blend it to a paste. Lastly chop the onions and the coriander leaves & slice the green chillies to be used as a garnish. Process : Heat oil in a kadhai/curry pan and then add the chopped onions. Fry on medium heat for around 8 mins till light brown in colour. Now add the onion- chilli paste and fry on medium heat for around 3-4 mins. Now add the chicken pieces and ginger garlic paste, mix and sear on high heat for around 2 mins. Continue to sear on medium heat for around 2-3 mins. Now add all the spice powders, salt and 5 tsp of the roasted spice powder. Continue to cook on medium heat for another 3-4 mins till the masala is cooked, chicken is little browned and oil separates. Now add the curd and cashew paste and cook on low heat for 3-4 mins till it’s cooked and oil separates. Add around 300 ml water, mix and cook on low heat for around 15-17 mins till chicken is tender and oil separates. You can add little water now if the gravy has become too thick. But the gravy in this dish is little granular. Now garnish with chopped coriander leaves and slit green chillies, simmer for 2 mins and serve. #mughlaichickencurry #mughlaichickenhandi #chickenmasalacurry #chickenmasalagravy #mughlaichickenrecipe #chickenrecipe #chickencurry #spiceeatschickencurry #spiceeatsrecipes