Mughlai Chicken

  1. Chicken breast 1/2 kg (cut in cubes) 
  2. Plain flour 1/2 cup (for coating) 
  3. Onions 1 large (grind to a paste) 
  4. Tomato puree 1/2 cup 
  5. Thick greek yogurt 1/4 cup 
  6. Ginger & garlic paste 1 tbsp 
  7. Dry milk powder 1 tbsp 
  8. Green chilli 4 (grind to a paste) 
  9. Cashew nuts 8 (grinned) 
  10. Cream 4 tbsp 
  11. Eggs 1 
  12. Black pepper powder 1/2 tsp 
  13. Red chilli powder 1 tsp 
  14. Salt 1 tsp

Recipe

  1. Take the chicken pieces and coat them with plain flour. 
  2. Heat oil and fry the chicken pieces till golden on medium flame and keep on paper towel. 
  3. Heat oil 1/2 cup add grinned onion, ginger & garlic paste, green chilli paste and fry on high flame till light golden. 
  4. Then add tomato puree, yogurt, cashew nut, dry milk powder, salt, red chilli powder, black pepper mix and cook on medium flame till the oil comes on the surface. 
  5. Beat the egg and add to the curry and cook it. 
  6. Now add the fried chicken pieces mix and cover, simmer on low flame for 10 minutes. 
  7. Then add fresh coriander, cream mix. 
  8. Serve hot with rice or roti.