• For Mughlai Chicken:
• 1 kg chicken, cut into 16 pieces
• 1/2 cup oil
• 2 onions, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 cup cream
• 1/2 cup yogurt
• 1 bay leaf
• 4 cloves
• 1 tsp cumin seeds, roasted & crushed
• 1 tsp red chili powder
• 1/2 tsp green cardamom powder
• 2 tbsp ground almonds
• salt to taste
• For Chutney:
• 1/2 cup fresh coriander leaves
• 2 tbsp yogurt
• 4 tbsp lemon juice
• 1 tbsp coconut, grated
• 1/2 tsp sugar
• 1/2 tsp salt
• 4 green chilies

Method for Chutney:
Place all chutney ingredients in a blender.
Blend for 3-4 minutes or until smooth.

Take it out in a bowl and keep aside.
Method for Mughlai Chicken:

Heat oil in a pan or skillet over medium high heat.
Place chicken pieces in it.

Fry for 10-12 minutes or until juice run clear.

Remove chicken from the pan and keep aside.
Add chopped onion and fry for 4-5 minutes or until light pink.

Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.

Cook for 4-5 minutes then put fried chicken pieces in it.

Add yogurt and cook for 15 minutes.
Now add cream and prepared chutney.

Reduce heat to low and cook for 10 minutes or until oil comes on top.

Take it out in a serving bowl.
Garnished with fried cashew nuts

by Pak101.com (few years ago!) / 937 views