Javeriya
09-28-2011, 12:12 PM
Mughlai Chutney Chicken
INGREDIENTS
CHICKEN (CUT INTO 16 PIECES)1 kg
BAY LEAF1
ONION CHOPPED2
CLOVES4
CREAM1/2 cup
YOGURT1/2 cup
ROASTED AND CRUSHED CUMIN1 tsp
GINGER GARLIC PASTE1 tbsp
OIL1/2 cup
CHILI POWDER1 tsp
GREEN CARDAMOM POWDER1/2 tsp
ALMONDS GROUND2 tbsp
SALT1 1/2 tsp
for Chutney
CORIANDER LEAVES1/2 cup
GREEN CHILIES4
COCONUT1 tbsp
SUGAR1/4 tsp
SALT .1/4 tsp
YOGURT.2 tbsp
LEMON JUICE4 tbsp
DIRECTIONS
for Chutney
In blender put ½ cup coriander leaves, 4 green chilies, 4 tbsp lemon juice, 2 tbsp yogurt, ¼ tsp salt, ¼ tsp sugar, 1 tbsp coconut and blend well till smooth. Keep aside.
Method
Heat ½ cup oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside. Add 2 chopped onion to the same oil, fry till light pink, add 1 bay leaf, 4 cloves, 1 tbsp ginger garlic paste, 1 ½ tsp salt, 1 tsp chili powder, 1 tsp cumin powder and ½ tsp ground green cardamom, fry well, add in the fried chicken pieces, cover and cook for 15 minutes, then add ½ cup yogurt, ½ cup cream and the prepared chutney, cook on low flame till oil comes on top. Serve garnished with fried cashew nuts.
INGREDIENTS
CHICKEN (CUT INTO 16 PIECES)1 kg
BAY LEAF1
ONION CHOPPED2
CLOVES4
CREAM1/2 cup
YOGURT1/2 cup
ROASTED AND CRUSHED CUMIN1 tsp
GINGER GARLIC PASTE1 tbsp
OIL1/2 cup
CHILI POWDER1 tsp
GREEN CARDAMOM POWDER1/2 tsp
ALMONDS GROUND2 tbsp
SALT1 1/2 tsp
for Chutney
CORIANDER LEAVES1/2 cup
GREEN CHILIES4
COCONUT1 tbsp
SUGAR1/4 tsp
SALT .1/4 tsp
YOGURT.2 tbsp
LEMON JUICE4 tbsp
DIRECTIONS
for Chutney
In blender put ½ cup coriander leaves, 4 green chilies, 4 tbsp lemon juice, 2 tbsp yogurt, ¼ tsp salt, ¼ tsp sugar, 1 tbsp coconut and blend well till smooth. Keep aside.
Method
Heat ½ cup oil, fry chicken pieces for 10 minutes till light golden. Now remove chicken and keep aside. Add 2 chopped onion to the same oil, fry till light pink, add 1 bay leaf, 4 cloves, 1 tbsp ginger garlic paste, 1 ½ tsp salt, 1 tsp chili powder, 1 tsp cumin powder and ½ tsp ground green cardamom, fry well, add in the fried chicken pieces, cover and cook for 15 minutes, then add ½ cup yogurt, ½ cup cream and the prepared chutney, cook on low flame till oil comes on top. Serve garnished with fried cashew nuts.