28 Aug 2016

MUGHALAI CHICKEN CURRY WITH HEALTHY TWIST

Hello everyone

Few days back I made mughalai mushroom curry and it was a great hit at my place . Just like Mushrooms My kids are a big fan of chicken curries too. Even my fussy eater love to relish on different curries made with chicken as main ingredient . But as I never loved to repeat same typed recipes every time that's why keep on changing the base curries . This time thought to try my mughalai mushroom curry recipe with chicken but with some healthy twist as my kid don't like any dry fruits. So I use to substitute unhealthy or fatty ingredients with healthy dryfruits to give my dish richness as well as healthy touch. This was my first trial to mughalai chicken recipe but it turned out perfectly delicious and lip smacking. 
Stepwise recipe is given below, do try and don't forget to share your experience with me.

MUGHALAI CHICKEN CURRY





Serves : 4-5
Time: 45 mins ( leaving marination time)

Ingredients 

1 kg chicken breast , cubed ( I used boneless)
1 tbsp ginger garlic paste
1/4 cup tomato puree 
1 tbsp coriander powder
1 tbsp Kashmiri red chilli powder
2 tsp black pepper powder
2 tsp cumin powder
1/2 tsp honey ( as per taste, depend on tartness of tomatoes)
1 tbsp kasoori methi , crushed between palms
Salt to taste
Oil
2 tsp ghee


For marination:

1/2 cup thick yogurt ( curd), fresh
4-5 big onions, thinly sliced
1 tbsp garam masala powder
1 tbsp chicken masala 
1 tsp turmeric powder
3/4 cup green coriander leaves, finely chopped
1/2 tsp salt


For paste:

2-3 big tomato, roughly chopped
Handful of almonds ( you can also use cashew instead)
4-5 green chilies


For tempering:

4 green cardamom
4 clove
2 bay leaf
2 inch piece cinnamon
1 tsp cumin seeds



Method:


First of all fry sliced onions till nice golden brown and drain on a tissue paper. 



*Take care , not to burn onions otherwise your curry will become bitter.

Now marinate chicken cubes with all ingredients given under marination section. Cover and keep aside for atleast 1-2 hrs or maximum, overnight in fridge.




Now boil or cook all the ingredients given under for paste section till tomatoes are nicely cooked and mushy. Let it cool down and make smooth puree of it using minimum water. Keep aside for later use.



Heat oil and ghee in a wok, add all tempering spices and fry till aromatic. Now add prepared tomato puree , ginger garlic paste and tomato paste. 

Fry for 2-3 mins then add all dry spice powders . Fry till all spices are nicely cooked and it starts leaving oil. 




Now add marinated chicken along with all the marinate. Fry at high flame , stirring constantly till chicken pieces become white from all sides. 

Now lower the flame, add salt and cover to cook till chicken pieces are cooked and tender.
Add 1 - 1 1/2 cup water  and let it boil .

** Don't add too much water to gravy otherwise all the flavours will be killed. You can also serve it without adding water.





Now add kasoori methi and mix well. Cook for another 5-8 mins. 




Switch off the flame and add honey , mix well and your royal curry is ready to be served with roti/naan/paratha/kulcha or rice/pulao.





** If you don't want to use store bought tomato paste then can use 1 more tomato while making puree and skip tomato paste in your recipe. I added to give my curry a good colour as my tomatoes were not bright red.


* You can also use cashews instead of almonds if don't like almonds . As I added to make my curry more healthy for my kids.





This is not only delicious but Royal curry recipe to please your guests and family members on any special occasion. 




You can also prepare it for any get together or potluck party and earn everyone's praise.




Hope you all will love this delicious treat and will definitely give it a try. Please pour your valuable comments and suggestions, they meant a lot to me.

Happy cooking....





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