lekhafoods
#slider2 #slider1 #slider3 #slider4 #slider5 #slider6 #slider7 #slider8 #slider10 #slider9 #slider11
autorImage12
11 December 2012,23:35 by
Ponmathi Srilekha.S

Posted in

Rate this Article:

 Print Hits: 2,215

MUGHLAI-STYLE CHICKEN

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the fat in a large pan and fry the chicken fillets brushed with the beaten eggs, until cooked through and browned on both sides. Remove the chicken from the pan and keep warm.
  • Fry the chopped onion, ginger, garlic, cloves, cardamom pods, cinnamon and bay leaves in a pan. When the onion turns golden, remove the pan from the heat.
  • Allow the contents to cool a little and add the saffron and natural yogurt. Mix well to prevent the yogurt from curdling.
  • Return the chicken to the pan, with any juices and cook until the chicken turns tender. Adjust the seasoning.
  • Fold in the double cream and ground almonds just before serving. Make sure the curry is piping hot before serving.

INGREDIENTS

  • 5 chicken rubbed with a little garam masala 
  • 2 eggs, beaten with salt and pepper
  • 100 ml Cooking oil
  • 100 grams double cream
  • 1 large onion, finely chopped
  • 100 grams ground almonds
  • 2 inch piece fresh root ginger, finely crushed
  • 4 garlic cloves, finely crushed 
  • 4 cloves
  • 2 bay leaves
  • Few saffron threads 
  • 4 green cardamom pods 
  • 2 inch piece cinnamon stick
  • 150 ml plain yogurt, beaten with 1 teaspoon corn flour 
  • Salt, to taste

What's new @ lekhafoods.com

Review www.lekhafoods.com on alexa.com
 Leave a Comment 

Hi...You've decided to leave a comment. That's fantastic! Please keep in mind that comments are moderated and rel="nofollow" is in use. So, please do not use a spammy keyword or a domain as your name, or it will be deleted. Let's have a personal and meaningful conversation instead. Thanks for dropping by...

(required - not published)

 Name* 
 E-mail* 

©Copyright 2012, lekhafoods, All Rights Reserved

Engineered by ZITIMA