Mughlai Chicken

Preparation Time: 20 mins
Cooking Time: 20 mins
Makes 5 servings
Ingredients
For The Chicken

• 1 kg chicken
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 1 tbsp oil
• salt to taste

For The Gravy

• 2 tbsp oil
• 1 bayleaf (tejpatta)
• 1 tsp peppercorns (kalimirch)
• 2 black cardamom (badi elaichi)
• 1/2 tsp cumin seeds (jeera)
• 2 tsp ginger-garlic (adrak-lehsun) paste
• 2 tsp chopped green chillies
• 2 medium onion paste
• 1 tsp poppy seeds (khus-khus)
• 1 tsp lotus seeds
• 1 tsp grated coconut
• 1 tsp chopped cashewnuts (kaju)
• salt to taste

For The Garnish

• 1 tbsp chopped coriander (dhania)
• 1 tsp butter

Method
For the Chicken

1. Heat the oil in a pan add the ginger garlic paste, saute it for a second on medium flame.
2. Add the chicken and salt and cook till the chicken is soft.
3. Remove from the flame and keep aside.

For the Gravy

1. Heat the oil in a pan add bayleaf, peppercorn, cardamom and cumin.
2. When they splutter add garlic-ginger paste, green chilies and onion paste and fry till onions turn translucent.
3. Add the poppy seeds, coconut, lotus seeds, cashewnuts, salt and 1/2 cup water, simmer it for 5 to 6 minutes.
4. Add the cooked chicken and simmer further for 6-7 minutes.
5. Serve hot garnish with coriander and butter.