Mughlai Chicken
Ingredients
- 1 kg chicken piece (thigh, breast, leg or any you prefer) ⓘ
- 3 chopped garlic cloves
- 1 teaspoon ginger paste ⓘ
- 1 teaspoon salt
- 1 teaspoon pepper ⓘ
- 1 onion, chopped ⓘ
- 1 teaspoon cumin seed ⓘ
- 1 teaspoon red chili powder ⓘ
- 1/2 teaspoon garam masala
- 1 tablespoon cooking oil ⓘ
- 1 cup yogurt ⓘ
- 1 sprig fresh coriander ⓘ
Instructions
- Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
- Once chicken is boiled, take the pieces out of the stock. Set stock aside.
- In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
- Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
- Stir fry this mixture for 4 minutes.
- Now add half a cup of stock.
- Also add yogurt to this mixture.
- Cover and let this cook on medium heat for 20 minutes.
- Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
- You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
- Garnish with chopped corriander leaves.
Nutrition & Diet Analysis (per serving)
605
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).