Mughlai Chicken Recipe

Ingredients:

• 500 grams chicken pieces, preferably bone-in
• 1 cup yogurt
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons ginger-garlic paste
• 1/4 cup cashew nuts, soaked in water
• 1/4 cup fresh cream
• 1/4 cup vegetable oil or ghee
• 2-3 green chilies, slit lengthwise
• 1 cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh coriander leaves, chopped, for garnishing
• Lemon wedges, for serving

Instructions:

1. Marinate the chicken pieces in yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt for at least 1 hour.
2. Heat vegetable oil or ghee in a kadhai or deep pan over medium heat.
3. Add cinnamon stick, green cardamom pods, cloves, and cumin seeds to the hot oil. Sauté for a minute until fragrant.
4. Add finely chopped onions to the pan and sauté until they turn golden brown.
5. Stir in chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
6. Add soaked cashew nuts to the pan along with a little water. Cook for 3-4 minutes.
7. Transfer the onion-tomato-cashew mixture to a blender and blend into a smooth paste.
8. Return the blended paste to the pan. Add marinated chicken pieces along with the marinade. Mix well.
9. Cover the pan and cook the chicken on low heat for 15-20 minutes or until it is tender and cooked through.
10. Stir in fresh cream and garam masala. Mix well and simmer for another 2-3 minutes.
11. Garnish the Mughlai Chicken with freshly chopped coriander leaves.
12. Serve the aromatic and creamy Mughlai Chicken hot with naan, roti, or steamed rice.
13. Serve with lemon wedges on the side for an extra burst of flavor.

Enjoy the luxurious flavors of homemade Mughlai Chicken!