Mughlai Chicken Recipe Sanjeev Kapoor

Mughlai Chicken Easy, Restaurant Style, North Indian …

WebAug 10, 2021 · Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 …

Rating: 4.9/5(54)
1. To start with, soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder all over the chicken. Set both things aside.
2. Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in color. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing the onions should take about 20 minutes.
3. Once the onions are brown, transfer them to a food processor along with the soaked cashew nuts, garlic cloves, ginger, green chilies and 1/4 cup water. Grind to a smooth paste.
4. Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chili powder, garam masala powder and salt and saute for another 2-3 minutes.

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Murgh Shahi Korma Sanjeev Kapoor

WebMay 5, 2016 · Method. Marinate chicken in ginger paste, garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add cumin seeds. When the seeds begin to …

1. Marinate chicken in ginger paste, garlic paste and salt and keep for half an hour. Heat the ghee in a kadai and add cumin seeds. When the seeds begin to change colour, add onions and sauté till light brown.
2. Add cashewnut paste, poppy seeds paste, desiccated coconut, milk and sauté till fat separates. Add the chicken pieces, and stir well till masala coats the chicken. Add the turmeric powder, red chilli powder, garam masala powder, coriander powder and slit green chllies and stir well. Add two cups water and bring it to boil. Adjust salt. Cover and cook for fifteen to twenty minutes or till chicken is done. Lastly add khoya and half the cream and stir well.
3. Serve hot, garnished with the remaining cream and chopped coriander leaves.

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