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Ingredients for Mughlai Chicken: For Marination: Chicken with bones- 500 gms Salt-3/4 tsp Turmeric powder-1/4 tsp Red Chilli Powder- 1/2 tsp For the paste: Fried onions (2 medium sized onions) Green chillies- 2 Ginger- 1” piece Garlic cloves- 5 Cashew nuts- 12 (soaked in warm water earlier) Whole spices: Green cardamom-3 Cloves-3 Cinnamon- 2 Whole peppercorns-10 Bay leaf-1 Powders: Coriander powder-2 tsp Cumin powder-1/2 tsp Garam masala powder- 1/2 tsp Kewra water (Screw pine Essence)- 1/2 tsp (optional) Oil- 3 tbsp Salt-1/4 tsp for seasoning Preparation: Marinate the chicken pieces with the items indicated. Set aside for 30 mins. Soak the cashew nuts in warm water for around 20 mins. Slice 2 medium sized onions & fry till light brown (birista). Remove from oil & keep aside to cool. Put all items indicated for paste in the grinder and coarse grind it, give a mix, add water and blend to a smooth paste. Process: Heat oil in a pan or kadai and add the whole spices. Once it splutters, add the paste. Fry on medium to low heat for 6-7 mins till color becomes light brown and oil separates. Add in the coriander, cumin and garam masala powder, mix well and add 1/2 a cup of water. Fry for 3-4 mins till the masala is cooked and oil separates. Now add in the marinated chicken , mix well and fry on medium heat for 5 mins. Lower heat and continue to fry it for another 2-3 mins till the chicken pieces are browned and masala coats the chicken pieces. Add 200 ml water & 1/4 tsp salt, mix well and cover & cook for around 20 mins till chicken is tender. Lastly, optionally add keora water for additional flavour, mix well and simmer for around 1-2 mins. Serve hot with roti or rice #mughlaichicken #chickenmughlairecipe #mughlaichickencurry #mughlaichickengravy #mughlaichickenmasala #spiceeats #spiceeatsrecipes #spiceeatschicken #chickenmughlai Music: https://www.bensound.com/royalty-free...