MUGHLAI MAKHANI CHICKEN

INGREDIENTS

500 g. Chicken( with bones or boneless)

MARINADE
½ cup thick curd
2 green cardamoms, powdered
½ tsp. red chilly powder
1 tsp. ginger garlic paste
Pinch of Nutmeg powder
Salt to taste

FOR GRAVY/CURRY

2 tbs. butter
½ cup browned onion paste
1 ½ cup tomato paste
½ cup tomato puree
½ tsp cumin seeds
2 green chillies slit
¼ cup milk
½ cup cream

SEASONING

Salt & pepper to taste
¼ tsp. red chilly powder
½ tsp. Biryani Masala
½ tsp. Kasoori Methi
¼ tsp. Garam Masala

GARNISH:

Swirl of cream & blanched almonds & coriander leaves

METHOD

1. Marinate the chicken with the marinade and let it stand in the fridge for 2 hrs.
2. Cook or roast the chicken in the grill or skewers or sauté on a non stick or shallow pan till dry & tender     keep a side.
3. FOR THE GRAVY: Heat butter in a wok, add green chillies, cumin seeds & browned onion paste.
4. Stir fry for a minute & then add the tomato paste & tomato puree.
5. Cook till oil / butter separates, add the seasoning mix well, add cream & milk mix together, keep on     simmer till a smooth gravy / curry is seen.
6. Transfer the chicken pieces in to the gravy & cook for few minute till gravy coats the chicken.
7. Garnish with swirl of cream / blanched almonds & coriander leaves.
8. Serve hot with Butter Naans & Tandoori Roti