Monday, November 28, 2011

Mughlai Pepper Chicken Gravy

Yummy Mughal Pepper chicken gravy marinated in curd and Spices Very good for cold, throat infection. This suitable  for winter season.


To marinate: 1
Chicken  - 1 KG
Curd      - 350 ml
Salt – to taste
Turmeric powder – ½ tspn
To grind and marinate:2
Whole black pepper  - 1 tbspn
Fried onion – 1 big
Roasted cashewnut - 50 gms
Red chili  - 5 no’s
Saunf - 1 ½ tbspn
Whole Coriander seed - 1 tbspn
Cinnamon - 1 inch size
Clove - 3 nos
Cardamom - 2 nos
Curd - 50 ml
 For Spluttering:
Oil – 50 ml
Gram masala – ½ tspn

Take the cleaned  chicken and marinate with curd, turmeric, salt and keep aside for 10 mins.
Grind all the above said ingredients to a smooth paste.
Then add grinded paste into the chicken and marinate for another ½ an hour.
In a pressure cooker add oil, garam masala and marinated chicken in to it, stir well  and leave  it for  three whistle. After the pressure is released stir well the chicken in high flame. Now  the  Mughlai chicken curry is ready.
Yummy Mughlai pepper chicken is ready to serve. It goes very well  with fried rice, ghee rice Nan, chapatti , roti.
I am sending this recipe to ticking plate radhika's Mughlai cuision


Linking to Julie's Flavors of Cuisine Mughlai hosted by Shruti


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