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Chicken curry/ simple muglai dish
Chicken curry/ simple muglai dish

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We hope you got benefit from reading it, now let’s go back to chicken curry/ simple muglai dish recipe. You can cook chicken curry/ simple muglai dish using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Chicken curry/ simple muglai dish:
  1. Get 1 kg chicken
  2. Provide 4 onion
  3. Get 200 grm curd
  4. Provide 3 tomato
  5. Prepare 1 tbs ginger garlic paste
  6. Prepare 1 cup oil
  7. Use 4 green chili
  8. Take 1/2 tsp cumin seeds
  9. Use 6 black pepper
  10. Get 4 clove
  11. Prepare 2 black cordamam
  12. Provide 4 green cordamam
  13. Use 1 " cinnamon sticks
  14. Take 1 star anees
  15. Take 2 bay leaf
  16. Provide to taste Salt
  17. Prepare 1 tsp red chili powder
  18. Use 1 tsp coriander powder
  19. Prepare 1/4 tsp tarmaric powder
  20. Take 1/4 tsp garam masala
  21. You need 1 tbs rose water
  22. Prepare leaves Some coriander
Steps to make Chicken curry/ simple muglai dish:
  1. Take a pan add oil add onion and golden fry and remove in oil and keep aside/ Sam oil pan add cumin seeds black pepper clove cinnamon stick black cordamam bayleaf stir and chicken pieces stir add ginger garlic paste stir fry and add tomato stir to cook and salt red chili powder coriander powder turmeric powder stir fry to cook add green chili stir/ take mixer jar and add curd and brown onion and grind well smooth fine paste and add chicken stir add 1glass water and cook with cover 5 minutes
  2. Now add coriander leaves and garam masala rose water and keep slow Flame 10minutes
  4. Ready to serve with naan or boil rice/ enjoy with your family take care eat well see you again with next recipe bye

Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite. Tip the almonds with the water into a blender and blend until. This quick and easy chicken curry is creamy, full of flavour and takes less than half an hour! Serve the curry with the rice and garnish with a drizzle of yoghurt. The secret to the rice is leaving it to steam with the lid on after you take it off the heat.

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