MUGHLAI CHICKEN(North Indian chicken korma curry).

Ingredients

• To marinate chicken
• 700 g of chicken parts(this could me a mix of legs and breast parts)
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of kashmiri chillie powder(substitute with regular red chillie powder or hot paprika)
• 1/2 a teaspoon of turmeric
• Salt to season
• 3 large onions
• 1/4 teaspoon salt to use on the sliced onion
• 3-4 tablespoons of ghee(substitute with regular vegetable oil)
• 10 raw cashews
• 1/2 cup of plain yogurt
• 2 tablespoons of ghee(substitute with regular oil if you are unable to get ghee)
• 1/2 a cup of water
• 1″cinnamon piece
• 3 cardamom pods
• 1 teaspoon of cumin powder(use my cumin powder to make your own)
• 2 teaspoon of coriander powder(use my coriander recipe to make your own)
• 1/2 a teaspoon of garam masala
• Salt to season

Instructions

1. 1

   Prep work before making chicken Mughlai.Have all the ingredients you need ready.

2. 2

   If you are using frozen chicken, make sure to defrost it, at least one hour before preparing the chicken Mughlai. then cut the chicken into the required size.

3. 3

   Slice the onions thin, you will need the fried onions in two-stages, so separate them, adding more of the onions to blend and the rest(maybe 1/4 cup)while cooking the chicken Mughlai recipe.

4. 4

   Mince the garlic and ginger.

5. 5

   If you are making your own cumin and coriander powder then make them as well, using the recipe given above on the ingredient list.

6. 6

   Soak the cashews for 10 minutes, drain and have it ready when needed.

7. 7

   How to marinate the chicken parts for the chicken Mughlai curry.Place the chicken parts in a large bowl.

8. 8

   Add ginger-garlic paste(1 tbsp), Kashmiri chillie powder(1 tsp/substitute with red chilie powder or hot paprika), turmeric powder(1/2 tsp), salt to season(1/2 to 1 tsp).

9. 9

   You can add a little more chillie powder if you like the curry spicy.

10. 10

    Cover with cling film and refrigerate for at least 2-3 hours.

11. 11

    How to fry the onions for the Mughlai chicken curry.

12. 12

    Add salt(1/4 tsp)to the raw onions(3 large sliced)and mix through.

13. 13

    Set a shallow frying pan over low-medium fire and add some ghee(3-4 tbsp. substitute with vegetable oil).

14. 14

    Add the onions and cook them until they turn golden brown.

15. 15

    You will need to move them around for an even fry, if you need more oil add some but make sure that you drain any excess oil on the fried onions before transferring them onto a plate covered with kitchen paper towels.

16. 16

    This should take about 15-20 minutes.

17. 17

    Once done set aside to cool for 10 minutes.

18. 18

    How to make the cashew-fried onions paste.Now that the onions are cool.

19. 19

    Add half of the fried onions and soaked cashews(10), plain yogurt(1/2 a cup) into a blender.

20. 20

    Blend well.

21. 21

    How to cook the Mughlai chicken curry.

22. 22

    Place a large cooking pan over medium heat and add ghee(2 tbsp, if there was any ghee remaining after you fried the onions you can use that as well).

23. 23

    Fry the chicken for 10 minutes over low-medium fire until there is no moisture or natural juice left from the chicken parts.

24. 24

    Once the chicken parts are cooked, add the blended onion and cashew paste onto the chicken with 1/2 a cup of water.

25. 25

    Cook for 10 minutes. then add cinnamon(1″), cardamom(3 pods), cumin powder(1 tsp), coriander powder(2 tsp) and garam masala(1/2 tsp).

26. 26

    Combine well.

27. 27

    Add the remaining fried onions, reduce the fire.

28. 28

    Cook over low heat, let the Mughlai chicken gravy thicken. taste for seasoning and add salt if necessary.

29. 29

    Cover and cook until you see the oil separating.

30. 30

    Garnish with some coriander leaves and serve while warm