Mughlai Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 kg chicken piece (thigh, breast, leg or any you prefer)
• 3 chopped garlic cloves
• 1 teaspoon ginger paste
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 onion, chopped
• 1 teaspoon cumin seed
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 tablespoon cooking oil
• 1 cup yogurt
• 1 sprig fresh coriander

Recipe

• 1 boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
• 2 once chicken is boiled, take the pieces out of the stock. set stock aside.
• 3 in a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
• 4 once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
• 5 stir fry this mixture for 4 minutes.
• 6 now add half a cup of stock.
• 7 also add yogurt to this mixture.
• 8 cover and let this cook on medium heat for 20 minutes.
• 9 check after 20 minutes to see if the oil is visible on the sides. that means you're done.
• 10 you can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
• 11 garnish with chopped corriander leaves.