Friday, April 8, 2011

Mughlai Chicken


1 Chicken (cut into chunks) (I used only the leg pieces as its my fav)
2 Cinnamon Sticks
350 gm Ghee
2 Medium Sized Onions (grated)
4 Lightly beaten Eggs
4 tsp Sugar
6 tsp Ground almonds
1-1/2 inch Ginger (grated)
9 Garlic cloves
6 Green cardamoms
chopped coriander leaves for garnishing
Salt to taste
5-6 tbsp Thickened Cream (whisked)


Heat the ghee or butter in a large cooking pan over moderate heat.

Fry the onions with the salt until it turns light brown.
Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
Fry until the onions are golden brown.
Add chicken and cook it. Stir it for about 15 minutes.
In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
Lower the heat. Pour the egg and cream mixture into the cooking pan.
Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
Garnish with coriander leaves and serve hot with roti/paratha/rice.

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