Mughlai Chicken

 Chicken (https://www.ruchifoodline.com/recipes/category/chicken)  5285

Serves: Prep Time: Cooking: Calories: Difficulty:

4 People 30 min 40 min 680 medium

Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that will have you licking the plate.

Ingredients

3 tablespoons Ghee

10 Cashew nuts

4 Onions finely chopped (large)

6 Garlic Cloves peeled

3 Green Chillies

2 Cardamom Pods

RUCHI Bay leaf, RUCHI Cloves

1 inch RUCHI Cinnamon stick

½ kg Chicken cut into medium sized pieces

2 teaspoon RUCHI Chicken Masala

½ teaspoon RUCHI Turmeric Powder, teaspoon RUCHI Coriander Powder

½ teaspoon RUCHI Chilli Powder

½ teaspoon RUCHI Garam Masala Powder

2 tablespoons Cream, Salt to taste

Directions
1 To start with, soak cashewnuts in hot water for 10 minutes. Also RUCHI turmeric powder all over the chicken. Set both
things aside.

2 Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the
flame, cover and cook the onions till they are deep brown in color. During the process of browning the onions, stir them
around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing
the onions should take about 20 minutes.

3 Once the onions are brown, transfer them to a food processor along with the soaked cashew nuts, garlic cloves, ginger,
green chilies and 1/4 cup water. Grind to a smooth paste.

4 Heat the remaining ghee in the same pan, and add cardamom pods, RUCHI bayleaf, cloves and cinnamon. Saute for a
minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5
minutes. Add RUCHI CHICKEN MASALA,RUCHI coriander powder, RUCHI chili powder, RUCHI garam masala powder and
salt and saute for another 2-3 minutes.

5 Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while
stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring
 the curry to a boil.

6 Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes.

7 MUGLAI Chicken is ready. Serve it hot RUCHI Traditional Pure Basmati Rice.