Chicken mughlai

Preparation time: 40 mins | Cooking time: 45 mins

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-as reqd

Method
Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.



When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.

This dish goes well with any indian bread.

(source: Lakshmi Nair)