MUGHALAI CHICKEN

INGREDIENTS

½ kg chicken

8-10 garlic flakes, 1” long 3-4 pieces ginger

6-8 green chilies, 3-4 cloves, 1”x 1 cinnamon

½ cup yoghurt, ½ cup cold milk

¼ cup fresh cream, 2 tbsp cashew nut paste

2 medium sizes onions finely chopped

4-6 green cardamom

1 tbsp sugar, 4 boiled eggs

4 tbsp desi ghee

PREPARATION

1 Make the paste of garlic, ginger and green chilies, keep aside. Wash chicken and make cuts on the body of the chicken with a sharp knife, rub the paste of garlic, ginger and green chilies, marinate for 45 minutes

2 Beat the yoghurt, add milk and fresh cream, make a smooth mixture and put it into the marinated chicken, let it be marinated again for at least 4 to 6 hrs.

METHOD

1 Heat desi ghee in a pan or kadahi, add green cardamom, cloves, let it splutter; add onions and deep fry till it is brown.

2 Add whole marinated chicken with the mixture, cook on slow flame till the chicken is done and oil has separated.

3 Now add cashew nut paste and boiled egg and cook for a while till the gravy is of desired consistency.

4 Serve hot with Pulao, Nan or Parantha.