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Moghalai chicken

It has thick gravy and goes well with pain rice or with biriyanis, goes well with rotis and chapatis.

Course Main Course
Cuisine Indian, South
Keyword Chicken Moghalai gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • !/2 kg Chicken
  • 11/2 tsp Ginger Garlic paste
  • 1 Onion
  • 3 small pieces Cinnamon
  • 2 Cloves
  • 2 Cardamom
  • 1/2 cup Curd
  • 2 Dry Chilies
  • 3 tbsp Desiccated Coconut dry
  • 1 tsp Poppy Seeds
  • 1 tsp Coriander Seeds
  • 1/2 tsp Cumin
  • 1 tsp Chili Powder
  • 1/2 tsp Turmeric
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 4 tbsp Oil

Instructions

  1. First wash the chicken and take it in a bowl and add ginger garlic paste, chili powder, salt and turmeric and leave to marinate for 1 hour.

  2. Mean while grind the dry chilies, desiccated coconut, coriander seeds, cumin and poppy seeds and keep aside.  Cut the onions into slices.

  3. Now take a pan and add oil and fry the ground masala till brown. 

  4. Take a cooker add oil and put the onion slices, cardamom, clove and cinnamon and fry till golden brown then add curd and pepper powder, keep cooking till oil surfaces.

  5. Now add chicken pieces and fry well for 3 minutes now add the fried masala and mix well and add 1/4 cup water and mix well close with the lid and cook for 5 minutes after whistle and switch off.

  6. If you want the curry more brown you can cook it on slow fame for some more time without the lid, garnish with coriander leaves and serve hot.