|Mughlai Chicken curry|
- Chicken - 750 gm , cleaned . skin out & chopped
- Onion - 2 no , chopped
- Bay leaf - 2 no
- Butter / Ghee / Oil - 2 tbsp
- Yogurt - 4 tbsp
- Coconut - 1/2 cup grated OR Cahew nuts - 10 nos (soaked in water )
- Salt - to taste
- Garlic - 10 pods
- Ginger - 2 tbsp , chopped
- Green chilli - 4 nos
- Whole red chilli - 3 nos
- Corriander leaves - few
- Fennel seeds - 1 tsp
- Cumin seeds - 1 tsp
- Cardamom - 2 nos
- Cinnamon - 1' stick
- Cloves - 4 no
- Aniseed - 1 no
Heat a pan , dry roast all the ingredients under to grind section.
Add the ground coconut , the roasted ingredients , little water and run in to a paste in a mixer .
Add the ground paste , yogurt to the chicken . Set aside for an hour .
In a heavy bottomed pan / pressure cooker , heat oil add the bay leaf , chopped onions , salt and fry it till brown in color .
Add the marinated chicken and cook till the raw masala smell goes away .
Add water , check for salt and pressure cook for 2 hisses or cook in open pan till the chicken becomes tender .
Serve hot with Naan , parota , steamed rice , rotis . Garnish with cilantro leaves .