Chicken Mughlai

Ingredients:

·         Boneless Chicken

·         Egg

·         Almonds & Cashewnuts

·         Garam Masala Powder

·         Cinnamon Sticks

·         Cardamom

·         Cloves

·         Fennel Seeds

·         Curd

·         Turmeric powder

·         Chilli Powder

·         Jeera Powder

·         Dhaniya Powder

·         Ginger Garlic Paste

Receipe:

·         Cut boneless chicken into small pieces.

·         Mix chicken with garam masala powder

·         Beat an egg with salt and pepper

·         Mix the beaten egg to the chicken

·         In a pan with little oil – fry the chicken till it’s 90% done.

·         Take out the chicken, in the same pan add some cloves, cardamom, cinnamon & fennel seeds.

·         Once the garam masala is lightly done add a chopped onion, a small spoone of g&g paste (add little more oil if needed)

·         Once the onions are golden brown, turn off the stove & add some ground almonds (& cashews – optionally if you don’t have much almonds)

·         Let the mixture cool.

·         In a separate vessel mix curd, turmeric, chilli powder, jeera, dhaniya & salt.

·         Grind the onion mixture, once it’s course paste & the curd and continue blending.

·         Add the chicken back into the pan, with the gravy & cook on low for around 15 minutes.

·         Serve hot.