Ingredients

Method

1. 1

   Heat 1/2 cup of oil in a pan on medium heat.

2. 2

   Add 3 finely chopped onions to the hot oil. Fry on medium heat until they turn golden brown.

3. 3

   Once fried, remove the onions from the pan and spread them on a tissue paper to absorb excess oil. Set aside.

4. 4

   In the same pan with the remaining oil, add 1 kg of marinated chicken pieces one by one.

5. 5

   Fry the chicken on medium heat for 5-7 minutes.

6. 6

   Cover the pan with a lid and continue to cook.

7. 7

   Once the chicken is cooked, remove it from the pan and set it aside.

8. 8

   In the same pan, temper the oil with 1" cinnamon, 2 cloves, 5-6 peppercorns, 1 black cardamom, 2 green cardamom, 1 bay leaf, and 1/2 tablespoon of cumin seeds.

9. 9

   Sauté the whole spices for 30 seconds.

10. 10

    Add 1 tablespoon of ginger-garlic paste and cook for 30 seconds.

11. 11

    Add the puree of 2 medium-sized tomatoes. Cook on medium heat for 2 minutes.

12. 12

    Add 1 tablespoon of cashew and almond paste. Cook for 3 minutes on medium heat.

13. 13

    Add 1 tablespoon each of chili powder and coriander powder. Cook for another 2 minutes, stirring frequently.

14. 14

    Add the cooked chicken pieces back into the pan.

15. 15

    Mix everything well to coat the chicken with the masala.

16. 16

    Pour in 2 cups of water and mix well.

17. 17

    Add the fried onions you set aside earlier and mix them into the gravy.

18. 18

    Cover the pan with a lid and cook for 8 minutes on medium heat, stirring occasionally.

19. 19

    Add salt to taste.

20. 20

    Garnish with fresh coriander leaves.

21. 21

    Cook for another 2 minutes, stirring frequently.

22. 22

    Your Mughlai Chicken is ready. Serve hot with rice or paratha.