Chicken Mughlai

                                                                           

This recipe was taught me by my mother and it has never failed me. It's fairly simple and yet good enough to be served to guests. What I like about this recipe is that it has very few ingredients which are generally available at home. The process is also easy and fool proof.

While chicken is far easier to cook than mutton one must remember that it is also a bit bland. Many scoff at chicken even being labelled "non vegetarian"!!  So to enhance flavour, it is generally better to marinate chicken before cooking. Another point to remember is to pick fresh chicken. If buying frozen then also one can check the date and pick accordingly. In cooking vegetatarian or non vegetarian dishes, half the battle is won if the main ingredient is fresh. The other point is to cook with patience and care. If your heart is not in cooking then it will reflect in your food.

Ingredients:

1 medium sized chicken( cut in large pieces)
3 cups curd ( yoghurt)
3 tbsps ginger garlic paste
3 large onions
3 or 4 tbsps oil
1tsp chilli powder
salt to taste
Whole garam masala: 4 cloves, 3 big cardamom, one inch stick of cinnamon
 Pinch of saffron (optional)
2 boiled eggs ....to garnish

Method: Chop the onions into small pieces.  Apply the ginger garlic paste over the chicken pieces and sprinkle salt. (Can add the saffron mixed in milk to the chicken to add colour). Pour curd over the chicken and keep aside for 2 to 3 hours. While marinating always keep the chicken in the fridge, preferably covered with a lid or cling film.  Do not leave outside.

In a heavy bottom pan add oil. When it is heated add the whole garam masala and then chopped onions.  Fry till onions turn golden brown.  Put in the chicken with the marinade.Also add the red chilli powder.  Stir over medium flame till the oil separates.  If the chicken is not yet tender, transfer to a pressure cooker and add some warm water and cook for 10 mins.  Adding warm water helps release oil and gives a good look to the dish. Remember not to add too much water but just enough to cook  the chicken.

Serve in a flat shallow dish garnished with boiled eggs, cut length wise.

I presume one whole chicken to be around 800 gms to one kg. If using less chicken, reduce the ingredient amounts.  For those who do not keep whole spices, just add one table spoon of garam masala powder.