This is a famous Mughlai cuisine which is a gravy with mix of spices, yogurt nuts and butter giving this chicken curry a mouth-watering creamy taste. A traditional mildly sweet, delicious North Indian recipe. When I invited some of my friends yesterday I made this chicken dish and they all appreciated. It tasted really great Give this a try and I hope that you'd really enjoy it!
- Chicken - 1/2 kg ( with bones)
- Yogurt - 1 cup
- Onion - 2 (sliced)
- Almonds - 8-10 ( blanched)
- Raisins - 20
- Garlic paste - 2 tsp
- Ginger paste - 1 tsp
- Turmeric powder - 1 tsp
- Kashmiri red chilli powder - 2 tsp
- Cumin powder - 1 tsp
- Coriander powder - 1tsp
- Pepper powder - 1 tsp
- Mace and Nutmeg powder - 1/2 tsp each
- Cinnamon powder - 1/2 tsp
- Salt and Sugar to taste
- Coriander leaves
- Marinate the chicken pieces with ginger garlic paste for 1 hour.
- Heat oil in a pan and fry the onion slices till brown. Keep on a paper towel. Now blend half of the fried onion, almonds, raisins with little water to make a smooth paste.
- In a small bowl take the yoghurt and add to it turmeric, red chilli, cumin, coriander, pepper powder, nutmeg, mace, cinnamon powder,salt and sugar. Whisk till smooth.
- Heat oil in a pan and add whole peppercorns. When it crackles, add the chicken pieces and fry them till light brown on both sides. Keep aside.
- Next pour some oil in the same pan. Add cinnamon and cardamom pods and the almond, raisin and onion paste. Fry till oil starts seperating.
- Remove the pan from heat and wait till it cools a bit. Now add the yoghurt mixture and stir well. Transfer the pan again to medium heat.
- Add the fried chicken pieces and cook on medium to low heat for 20 mins or till the chicken turns tender. Adjust seasoning.
- Garnish with fried onions and chopped coriander leaves.
- Goes well with paratha, naan, pulao. N'Joy!!