Mughalai Chicken

Ingredients :

• 850 gms Chicken

For Marination:

• 1 tbsp lemon juice
• 3/4th tsp salt
• 3/4th tsp turmeric power
• 1 tsp kashmiri Red chilli powder
• 1/2 tsp crushed red chilli powder (hot variety)
• 1/2 tsp black pepper powder

Other Ingredients:

• 1 1/4th" ginger piece chopped
• Salt to taste
• 18-20 Cashews Soaked in warm water For 1/2 an hr.
• 7-8 Garlic Cloves Peeled and chopped
• 1 tsp Cumin powder
• 1" piece of cinnamon
• 1/4th tsp kewra essence
• 2 Bay leaves
• 5 green cardamoms opened from top
• 4 medium sized onions sliced, layered and deep fried to crispy brown
• 1 tsp Clarified butter (ghee)
• 3/4th tsp Kashmiri Red chilli powder
• 5 Cloves
• 4 green chillies chopped
• 1/4th tsp turmeric power
• 1 black cardamom opened from top
• 1 tbsp crushed Dried fenugreek leaves
• 2 tsp Coriander powder
• 1 1/2 to 2 tsp garam masala
• Oil to deep fry onions- around 5 tbsp
• 4 tbsp finely chopped fresh green coriander
• 15-20 black peppercorns

Method:

1. Marinate Chicken with the marination Ingredients overnight. You can Marinate for only one hr or more, but it tastes best if marinated overnight.
2. Make a fine paste of fried onions, ginger, garlic, green chillies and cashews
3. Take a large pan/wok, pour the remaining oil from onions (around 4 tbsp) and heat it. Drop in all whole spices. Once they stop crackling, turn flame to low medium, and add the prepared paste
4. Cook on medium heat stirring Occasionally till oil separates and the paste becomes golden brown, then add coriander powder, garam masala and Cumin powder. Mix and add 1/2 Cup water. Cook on medium flame again till oil separates.
5. Once oil separates, add Marinated chicken pieces. Mix well so the masala coats the chicken pieces nicely, then cook for 4 -5 mins on medium flame.
6. Add rest of the Powdered spices and salt, mix well, and add 1 1/2 Cup water. Let it boil for a minute, then cover and cook on medium flame for 15 mins, remove cover and add 3 tbsp of fresh coriander. Mix well, cover again.
7. Cook for 10 more mins, or, till chicken is done. Remove cover, add ghee, kewra essence and rest of the garam masala, mix and cook on high flame for a minute. Dish out and serve with hot tandoori Roti, nan, chapati or boiled rice.