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.