Easiest Way to Prepare Appetizing Kosha mughlai chicken

Kosha mughlai chicken. Mughlai chicken or Mughali Murg is a royal creamy chicken dish. Make it smart way without giving away any Authentic taste. This chicken curry recipe yields tender chicken pieces in a hot, flavourful, stew-like jhol (curry).

Because I could've never imagined the kind of. Mughlai chicken with a creamy, thick gravy is great for special occasions. It is rich, decadent, and fit for Add the chicken and fry until seared and chicken turns opaque. You can cook Kosha mughlai chicken using 20 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Kosha mughlai chicken

1. You need 500 gm of Chicken.
2. You need 2 tbsp of Ginger garlic paste.
3. You need 230 gm of Curd.
4. Prepare 1 bowl of Onion sliced and fried.
5. You need 10 gm of Kashmiri mirch pow.
6. Prepare 15 gm of Coriander pow.
7. It's 8 gm of Sugar.
8. It's 1/2 tsp of Black pepper grounded.
9. Prepare 7 gm of Javitri and Jaiphal tossed and grounded.
10. It's 2 tsp of Kewra water.
11. Prepare 10-15 of Cashew powdered.
12. You need 5-7 of Almond sliced.
13. It's to taste of Salt.
14. You need 3 tbsp of Desi ghee.
15. It's 1 tbsp of Cream.
16. It's of Whole garam masala.
17. You need 2-4 of Green cardamom.
18. It's 2-3 of Black cardamom.
19. It's 1 inch of Cinnamon stick.
20. Prepare 2 of Bay leaves.

Mughlai Chicken is a common member of every North Indian restaurant's menu. But funnily enough, the dish isn't Indian. The chicken preparation is an original from Central Asia and was introduced in. Bengali cuisine is a culinary style originating in Bengal, a Bengali Kosha Murgir Mangsho is a dry type Chicken Curry with not use of water and should be cooked in Mustard Oil.

Kosha mughlai chicken step by step

1. Marinate the chicken with salt.Keep fr 15 min and fry.Keep aside.Before frying the onions sprinkle 1 tbsp of cornflour on them mix and tap off thd excess flour.Now fry the onion it will remain crisp and fry the till light golden col..
2. Make a paste of ginger and garlic.Dry roast the javitri,jaiphal and make a pow..
3. In a same kadai in which we have fried the chicken add 1 tbsp of ghee when hot add the whole garam masala the spices chilli pow and dhania along with the sugar and cook on low flame,it shdnt b burn.Gradually add the ginger,garlic paste and keep sirring.Now start adding the beaten curd little at a time till the oil oozes out,once the oil come to the surface add the fried chicken and give it a nice mix.
4. Time to add the kewra and pepper pow.cover and cook,dont add water if the chicken starts drying add the beaten curd little by little.Sprinkle the javitri and jaiphal pow along with the powdered cashew and the fried oniond and give it a mix.When the chicken is done before switching off add the sliced almonds and 1 tbsp of cream..

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar and salt. Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike. Mughlai Chicken Korma - chicken cooked with aromatic spices in thick yogurt, onion, and nuts based curry. Ingredients for the Mughlai Chicken Korma: Chicken - cleaned and cut into small pieces.