RED MUGHLAI CHICKEN

Mughlai cuisine is originated from imperial kitchen of the Mughal empire. It is strongly influenced by Persian and Turkish cuisines of Central Asia. Mughlai cuisine has a distinctive aroma and taste of ground and whole spices using butter, cream, nuts and dried fruit.

The recipe below is a fine example of such cuisine with addition of dry red chili which lends a fiery hot color to the dish. Can be enjoyed with pilaf, naan or even bread.

RED MUGHLAI CHICKEN
Servings   :   5-7

1 whole chicken (1.5 kg) cut into 10-12
1/2 tsp turmeric powder

GRIND
10 dry chili soaked in hot water
5 cloves  garlic
1 in ginger
2 onion
1 tablespoon  coriander seed
1  tablespoon  cumin seed
5 g whole almond- soak in hot water
5 g cashew

4-5  tablespoon oil or butter
2 in cinnamon stick
2 tomato chopped
4 cardamom pods, bruised
1   cup water
2 onion sliced
coriander leaves

METHOD

Cut the chicken into small pieces, trim excess fat, cleaned then drained. Apply salt and turmeric, keep aside.

Heat the oil/butter, add in cinnamon and cardamom, fry until fragrant. Stir in onion and fry until golden brown.

Add in tomato, cook until soft. Stir in blended spices and salt, cook until oil start to separate.

Now add the chicken pieces, stir until color change and well coated with spices. Add water, stir and cover pot. Using medium heat, simmer until chicken  is cooked through for 20-30  minutes. If more gravy is required, do add  another cup of hot water.

Add more salt if required,  garnish with coriander leaves at the time of serving.

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