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 cup coriander leaves, 4 green chilies, 4 tbsp lemon juice, 2 tbsp yogurt, tsp salt, tsp sugar, 1 tbsp coconut and blend well till smooth. Keep aside.

Method

Heat 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 tsp salt, 1 tsp chili powder, 1 tsp cumin powder and tsp ground green cardamom, fry well, add in the fried chicken pieces, cover and cook for 15 minutes, then add cup yogurt, cup cream and the prepared chutney, cook on low flame till oil comes on top. Serve garnished with fried cashew nuts.