Chicken Mughlai
Sourced from: Harsharan Matharu's Indian Microwave Cooking Recipes e book.
• 1 kg chicken
• 2 tsp khus khus –soaked in warm water
• 3 tbsp cashewnuts- soaked in warm water
• 3 onions – chopped roughly
• 1 green chilli
• 1 tbsp ginger & garlic paste
• 1 tsp red chilli powder
• 3-4 almonds –blanched and sliced
• ¼ cup cream
• Salt to taste
• 3 tbsp ghee
• 1 tsp whole garam masala (3-4laung,2moti illiaichi and 1 stick dalchini)
Clean and cut chicken into 8 pieces and apply salt. Soak khus khus and cashews in warm water. Grind soaked khus khus and cashewnuts and green chillies to a smooth paste. Add ginger garlic paste and chilli powder. Place sliced almonds on a roasting tray and microwave high for 1 minute. Combine ghee and whole spices and microwave on high for 2 minutes. Add the onion –cashew paste and micro high for 5 minutes. Add chicken pieces with ¼ cup of water . Cover and microwave high for 15 minutes, stirring occasionally. Blend cream into chicken gravy. Microwave high for 2 minutes. Garnish with sliced roasted almonds.
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