MUGHLAI CHICKEN (HYDERABADI) *COOK WITH FAIZA*

MUGHLAI CHICKEN (HYDERABADI) *COOK WITH FAIZA*
GO FOR FULL WRITTEN RECIPE IN ENGLISH UNDER THE VIDEO, ON MY WEBSITE LINK BELOW.
آپکو مکمل ریسپی میری ویب سایٹ پر ویڈیو کے نیچے ملے گی، اور یوٹیوب کی ویڈیو پر آپ کو ایزی لنک بھی فراھم کیا ھے، مھربانی فرما کر زرا غورفرمائی
Full Written Recipe link: /
#CookWithFaiza #MughlaiChicken #MughlaiRecipe #MughlaiDish #PakistaniRecipe #IndianRecipe #RamadanRecipe #FoodRecipes
1: chicken 1 kg (cut in 12 to 16 pieces)
2: onions 2 large onions (finely chopped)
3: milk 1 cup
4: fresh ginger 3 inch (peeled)
5: fresh garlic 1 bulb (peeled)
6: cashew nuts 25
7: fresh coriander 1/2 cup
8: green chilli 12 (use the spicy green chilli)
9: cream 200g
10: thick greek yogurt 1 cup
11: dry fenugreek leaves 2 tbsp
12: garam masala powder 1 tsp
13: dry red chilli 3
14: green cardamom 5
15: coriander seeds 2 tbsp
16: mace 1/2 tsp
17: fennel seeds 1 tsp
18: cumin seeds 2 tsp
19: salt 1 tsp
20: star anise 1/2 piece
21: oil 1/2 cup
Recipe:
1: in a frying pan add fennel seeds, coriander seeds, cumin seeds, whole red chilli, green cardamom, star anise dry roast till changes colour on medium flame, then leave to cool and grind to a powder, then add the mace powder mix and keep aside.
2: in a blender add ginger, garlic, green chilli, cashew nuts, yogurt and grind to a paste.
3: heat oil add the onions, fry on high flame till gets golden.
4: add the ginger, garlic grinned mixture, fry on high flame till the liquid dries.
5: now add the chicken, grinned dry spices, salt, mix and cook till the chicken changes colour, on high flame.
6: then add milk wait for a boil on high flame, then cover and cook on medium flame, till the chicken is tender and oil comes on surface.
7: add garam masala powder, dry fenugreek leaves, fresh coriander, cream, mix well and once again cook on high flame till the oil comes on surface.
8: serve hot with naan.
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Cook With Faiza