Mughlai Chicken with Potato

Ingredients

Chicken – ½ kg

Onion – 2

Tomato – 1

Yoghurt – 2 cup

Potato – 3

Ginger – ½ inch

Garlic – 6

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Red chilli and salt as per taste

Coriander leaves – ½ cup

Method

cut potato into long thick slices.

Make a paste of onion, ginger garlic and salt.

Add red chilli powder, garam masala ,  potato and half of onion paste to the yoghurt. Mix it well and then add the chicken pieces and leave it to marinate for 2 to 3 hours at room temperature.

Take a heavy bottomed pan, add ghee and stir fry half of the onion paste till the raw smell goes.  Then add tomato and turmeric powder and stir fry till tomatoes are mashed. Then add chicken along with the marinated masala and stir fry for 2 to 3 minutes. Then add two cups of water and cover and cook on a medium flame till the chicken is done.

When the chicken is cooked, remove from fire and keep on a live charcoal for few minutes and then remove, garnish with coriander leaves and serve hot.

Fauji Murgh mughlai

Ingredients

Chicken – 1

Liver – ½ kg

Onion – 100 gm

Yoghurt – 1 cup

Coriander seed – 2 tsp

Red chilli – 4

Garlic flakes – 10

Ginger – 1 inch piece

Salt as per taste

Ghee/butter – 50 gms

Method

Make a paste of ginger, garlic, red chilli, and coriander seed.

Clean, wash and cut the chicken pieces. Cut liver into medium pieces.

Heat oil in a pan, and fry onions till golden brown in color.

Add half of the grounded paste and liver pieces and stir fry.

After one minute, add chicken pieces, stir fry, add little water and cover and leave it to cook for few minutes.

When the chicken and liver pieces are cooked and the gravy becomes thick, add yoghurt and the remaining masala and stir fry. Add little water if needed and cook on a slow flame.

When the chicken is cooked, remove from fire. and keep on live charcoal and also cover the lid with burnt coal.

Serve hot with parathas.

Mughlai Chicken

Ingredients

Chicken – ½  kg

Onion – 2

Ginger garlic paste – 2 tsp

Green chilli – 4 or as per taste

Tomato – 2

Yoghurt – ¼ cup

Bay leaf - 1

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Cumin powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Cream – 2 tsp

Almonds –  ¾ cup

Coriander and mint leaves for garnishing

Method

Clean and wash the chicken and cut into medium size pieces.

Mix together yoghurt, coriander powder, green chilli paste, red chilli powder, coriander and cumin powder, turmeric powder, garam masala and salt.

Marinate chicken with this masala and leave it aside for half an hour.

Make a paste of half of the almonds,and half of the almond slice and fry in ghee/butter.

Heat oil in a pan, add bay leaf, then onion and fry till golden brown. Then add ginger garlic paste and sauté till raw smell goes.

Then add finely chopped tomatoes and cook till it is totally mashed up.

Add the marinated chicken and stir fry for few minutes. Add a  cup of water and cover with a lid and cook till the chicken becomes soft and tender. Cook on a low flame.

When done add ground almond paste and cook for 2 more minutes. Remove from fire. Add cream, fried almonds and coriander and mint leaves and serve hot with rice or roti.