CHICKEN MUGHLAI

Chicken mughlai

INGREDIENTS:-

• 1 kg Chicken
• 2 onions(sliced)
• 2 tbsp Ginger paste
• 3 tbsp Garlic paste
• 1 tsp Turmeric powder
• 3 Eggs
• Salt to taste
• 2 tbsp Lemon juice
• 1 cup Fresh cream
• 3 Bay leaves
• 100 ml Oil
• 4 Black cardamom
• 2 inch stick Cinnamon
• 1/2 cup Raw cashewnut paste
• 2 tbsp Chopped Corrainder leaves

METHOD:-

1. Wash the chicken thoroughly in running water and marinate it with1 tbsp ginger paste, 1 tbsp garlic paste, lemon juice and little salt.
2. Refrigerate the chicken for 2-3 hrs.
3. Then heat oil in a kadhai , add cinnamon stick, bay leaves, black cardamom into it and saute for some seconds.
4. Now put the sliced onions into it and fry untill golden brown.
5. Then add the remaining ginger paste, garlic paste, turmeric powder into it and cook untill oil separates from it.
6. Then put the raw cashewnut paste into the masala mixture and fry for 3 minutes in medium flame.
7. Now add the marinated chicken into the kadhai and fry untill dry or for 7 minutes.
8. Then add 1 cup of water, salt and cook untill the chicken are tendered.
9. Then put the fresh cream and mix well.
10. Now lightly beat the egg and put it in the gravy and mix well untill the egg coagulates in the gravy.
11. Then remove the dish from the heat and garnish with corrainder leaves.
12. Serve hot with pulao, paratha, naan etc.