Mughlai Chicken Deluxe

Ingredients

Chicken

500 grams, boneless and cubed

Yogurt

1 cup

Ginger-garlic paste

2 tablespoons

Salt

to taste

Cashew nuts

1/2 cup, soaked in water

Milk

1/4 cup

Ghee

2 tablespoons

Cinnamon stick

1

Cardamom pods

3

Cloves

4

Bay leaf

1

Onion

1, finely chopped

Tomato puree

1 cup

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

1 teaspoon

Garam masala

1 teaspoon

Fresh cream

1/2 cup

Fresh coriander leaves

for garnishing

Instructions

1. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, and salt. Mix well to ensure the chicken is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
2. Drain the soaked cashew nuts and add them to a blender along with the milk. Blend until it forms a smooth paste. Set aside.
3. Heat the ghee in a large pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for a minute or until the spices release their aroma.
4. Add the finely chopped onions to the pan. Cook until they turn golden brown.
5. Pour in the tomato puree and stir well. Cook until the oil separates from the masala.
6. Add the marinated chicken to the pan. Cook until it is browned on all sides.
7. Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well to coat the chicken in the spices.
8. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender.
9. Stir in the cashew nut paste and fresh cream. Mix well and let it cook for an additional 5 minutes.
10. Garnish with fresh coriander leaves before serving. Enjoy your Mughlai Chicken Deluxe hot with naan or rice.