Mughlai Chicken

1. 1

   Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.

2. 2

   Once chicken is boiled, take the pieces out of the stock. Set stock aside.

3. 3

   In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.

4. 4

   Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.

5. 5

   Stir fry this mixture for 4 minutes.

6. 6

   Now add half a cup of stock.

7. 7

   Also add yogurt to this mixture.

8. 8

   Cover and let this cook on medium heat for 20 minutes.

9. 9

   Check after 20 minutes to see if the oil is visible on the sides. That means you're done.

10. 10

    You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.

11. 11

    Garnish with chopped corriander leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.