SHAHI MUGHLAI CHICKEN

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
For marination
Chicken - 500 gms
Kashmiri mirch powder  - 1 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste

For gravy
Sliced onion - 5 cup
Almonds - 5
Cumin seeds powder - 1 tsp
Garam masala powder - 1 tsp

Bay leaf  -- 1

Cinnamon - 1 inch stick

Green cardamom  - 1

Black cardamom - 1

Cloves  - 3

Whole black pepper - 3 - 4

Mace - few pieces

Curd  - 4 tbsp

Milk - 1 cup
Salt - to taste
Oil - 1/2 cup

Salt - to taste


METHOD
Marinate chicken with ginger garlic paste,turmeric powder,red chilly powder,kashmiri mirch powder and salt.
Keep aside for 30 mins.
Heat oil in a pan and fry onion until pink and once cooled to make a paste also add almonds and curd and make paste.

Reserve some fried onion for garnishing. 
Heat oil in a pan and add marinated chicken and cook on high flame for ten mins.
Add  fried onion  curd and almonds paste and mix well.
Add one cup of milk and cover the lid and cook in a low flame until it's cooked.

Add salt and mix well garnish with fried onion.
Serve hot with schezwan  fried rice.