It seems that the moghlai seems to be a sweet meal in submerged oil. Not just the name of the royal, the Moghlai chicken taste is unparalleled! It is a dense, creamy, perfume and rich chicken curry, which is usually made by inserting cashew, yogurt, cream and ghee. Persian and Mughal influence have it, and it is perfect for eating with Nana, Parota or Polawa.
Material
Chicken – 1 kg (sliced)
Yogurt – Half a cup (burst)
Ginger bowl – 1 tablespoon
Garlic Bata – 1 tablespoon
Salt- to taste
For Gravy
Onion – 2 medium (fried with brown)
Cashew nuts-8-12 (soaking and paste)
Post grains (optional) – 1 tablespoon (soak and paste)
Fresh cream/Malai – 1/4 cup of a cup of one cup
Ghee – 2 tablespoons
Oil – 2 tablespoons
Hot spice – 1 piece of cinnamon, cardamom 2 pm, cloves 2 pm
Joyful and Jayitri Powder – 1/4 teaspoon (optional but urgent for flavor)
Kashmiri red chili powder – 1 teaspoon (for color)
Coriander powder – 1 teaspoon
Hot spice powder – half teaspoon
Water – 1 teaspoon (optional)
Rose water – half teaspoon (optional)
Preparation
Marinate the chicken pieces for 3 hours with yogurt, ginger garlic and salt. Heat the oil and ghee in the pan and fry the onion with golden brown. Then paste (this onion paste will make the gravy thicker and sweet).
Then boil hot spices (cinnamon, cardamom, cloves) in the oil. Then add the marinated chicken to the water until the water is dried again. Give cashews paste and fried onion paste with meat. Well done Then add chilli powder, coriander powder, hot spice powder, jayfal-jayitri. Well, the oil does not leave the oil. Now give the cream and cook for a little while. Fix the gravy density with water. Give some water and rose water. Cover for 5 minutes.
