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MU GHAL RECIPES
MU GHAL RECIPES

MU GHAL RECIPES

Table of Contents M ughal Recipe Traditional Mughlai Chick en Recipe………………………………………

Table of Contents M ughal Recipe

Traditional Mughlai Chick en Recipe……………………………………… ………… 3

Reshmi Kabab recipe……

…………………………………………………

……………4

Shahi Chicken Tikka Recip e………………………………………………

…………….5

Shahi Chicken korma Reci pes ……………………………………………

…………6

Shahjahani Chicken recipe ………………………………………………… ………… 7

Mughlai Chicken (murgh) masala………………………………………… ………… 8

Mughlai whole chicken cur ry……………………………………………… ………… 9

Mughlai Chicken Handi… ………………………………………………… ………….10

Chicken Dum Biryani Reci pe……………………………………………… ………….11

Murg(Chicken) Malai Kab ab……………………………………………… ………….12

Chicken Makhani Recipe… ………………………………………………… ………

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Traditional Mughlai Chicken Re cipe : Ingredients to cook Traditional Mughlai Chicken : • 2

Traditional Mughlai Chicken Re cipe :

Ingredients to cook Traditional Mughlai Chicken :

2 lb/1 kg boneless chicken

1 cup – chicken stock

1stick of cinnamon

5 pods of cardamom

1 tsp – coriander powder

1 tsp – cumin powder

1 tsp – red chilli powder

2 onions ground to a paste

2 tsps – garam masala

2 tsps – garlic paste

1 tsp – ginger paste

10-15 almonds blanched and skin rem oved

5-6 tbsps – thickened/ heavy/ double cream whisked

4 tbsps – ghee

Salt as per taste

Direction to cook Traditional Mughlai C hicken :

1.Before you start you need to Grind the almond s into a fine paste and keep aside.

2.Heat the ghee in a pan and fry the onions till th ey are golden brown or translucent.

3.Now add the ginger and cinnamon ,garlic past es and cardamom and fry for a minute.Now add all the other spices (exc ept the garam masala) and fry till the ghee begins to separate from the m asala. Add the chicken and fry till sealed or chicken turns opaque.

4.Add the stock, salt to taste and cook till the chi cken is done.Whisk the cream to ensure that there are no lumps in it.

5.Add the cream and the almond paste to the chic ken and stir well. Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.

6.Serve it after a few minutes with indian naans

or roti .

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Reshmi Kabab recipe : Ingredients to make Reshmi Kabab recip e: • 1 kg –

Reshmi Kabab recipe :

Ingredients to make Reshmi Kabab recip e:

1 kg – boneless chicken cut small cub es

2 – large onions chopped

1 tbsp – ginger paste

2 tbsps – garlic paste

1cup – coriander leaves

1/2 cup – fresh yoghurt

1/2 cup – almonds

Juice of 1 lemon

For grilling kababs Butter or oil

Salt to taste.

Direction to make Reshmi Kabab recipe:

1. Soak the almonds in hot water for 10 mins so t hat the skins loosen.Now remove the skin of all the almonds.

2. Mix the almonds , ginger and garlic pastes , co riander , onion and grind it to make smooth paste. Add salt as per taste, the lemon juice and mix

well.

3. Pour this paste and the yoghurt(should not be

refrigerator for 24 hours.Put the marinated chick en pieces on skewers and grill. Lightly brush with oil to keep from stick ing.

sour) over the chicken and mix well to coat all the pieces. Cover and ke ep to marinate in the

4. When the chicken is cooked well, remove from

the skewers.

5. Reshmi kabab ready for serve with hot Naans, roti or Mint-Coriander Chutney.

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Chicken tikka Recipe : Ingredients for cook Chicken tikka Recip e : • 2lb/1 Kg

Chicken tikka Recipe :

Ingredients for cook Chicken tikka Recip e :

2lb/1 Kg – Boneless chicken

Butter for basting

To Marinade Chicken:

- Garam masala

1 tsp

- Mace and nutmeg powder

1/2 tsp

1 tsp

- Lime juice

1 cup

- Yogurt

1 tbsp

- Ginger and garlic paste

4 tbsp

- Chilli powder

1 tbsp

- Coriander powder

1 nos

- Chicken stock cube

Salt as per your taste

Direction to Cook Chicken tikka Recipe:

1. You need to mix all ingredients and Marinade Chicken overnight .

2. Before Grilling,Take out of the fridge 1 hour so it’s come to room temperature. Skewer Boneless chicken . Grill on h ot charcoal grill, baste

with butter and turn over and cook frequently rot ate so its cooked equally on all sides. Cook till its done.

3. Garnish with onion rings, tomato slices, green coriander and serve.

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Shahi Chicken Korma Recipe : Ingredients to make Shahi Chicken korm a Recipes : •

Shahi Chicken Korma Recipe :

Ingredients to make Shahi Chicken korm a Recipes :

1 lb / 500 gm chicken

1 big onion (cut into slices)

1 big tomato ( puree )

1 tsp ginger garlic paste

1/2 tsp caraway seeds

1/2 tsp dry fenugreek leaves

1/4 cup whipping cream

pinch of asafoetida

3 tsp oil

salt as per taste

For Chicken marination :

1/4 tsp turmeric powder

1/2 tsp coriander powder

1 tsp red chili powder

1/2 tsp garam masala

1/2 tsp cumin powder

6-8 cashews paste

1 tsp lime juice

1/4 cup yogurt

Direction to make Shahi Chicken korma Recipes :

1. Combine all Marination ingredients into bowl and marinate chicken pieces into a mixture. Let the chicken Pieces mar nate for about 1 hour in a

refrigerator.

2. Heat 1 tsp of oil in a pan. Now add onion slice s and saute till onion becomes transperant or slight brown . Let it cool d own completely and

make a smooth puree by adding little water. Kee p it aside.

3. Heat 2 tsp oil in a pan. Add pinch of asafoetid a and caraway seeds . Add onion puree and saute for a few minute.Add marinated chicken and

salt to taste. Mix well. Cover the pan and let it co ok for 2 to 3 minutes.

4. Add tomato puree and let chicken cook on me dium heat for about 8 to 10 minutes. Keep stirring frequently.

5. Add fenugreek leaves and whipping cream. Le t gravy simmer on low heat for about 2 to 3 minutes.

6. serve hot with naan ,chapati or plain rice.

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Shahjahani Chicken recipe : Ingredients to make Shahjahani Chicken recipe : • 1 Kg chicken

Shahjahani Chicken recipe :

Ingredients to make Shahjahani Chicken recipe :

1 Kg chicken

2 tsp Garam masala

6 tbsp Poppy seeds

1 bunch Coriander leaves

2 tsp Cumin seed

2 tsp Garlic

6 tbsp Ginger

5 Red chillies

2 tbsp Turmeric powder

1 1/4 cup Fresh cream

1 cup Cashewnuts

1 cup Dried fruit

1/2 cup Vinegar

3 tbsp Butter

1 cup Ghee or Oil

salt as per taste

Directions to make Shahjahani Chicken

recipe :

1. Clean and wash the chicken 3 to 4 times and d rain. Now cut the medium pieces of chicken .

2. First Grind poppy seeds ,cashewnuts, and cum in seeds separately and keep aside.Grind all the spices and make a smo oth paste and keep aside.

3. Now Apply half ground masala paste and vin egar to chicken pieces and keep aside to marinate for atleast 1 to 2 hour.

4. Heat Ghee or oil into deep pan and fry chicken

pieces till tender. Add cashewnut paste and remaining ground masala

paste.

5. Add a little water, and simmer on a low heat ti ll chicken done or about 10 to 15 minute.

6. Now add butter and fresh cream and simmer it for 5 minute more . Garnish with dry fruit.

7. serve hot with roti,naan.

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Mughlai Chicken (murgh) masala : Ingredients to make Mughlai Chicken (m urgh) masala : •

Mughlai Chicken (murgh) masala :

Ingredients to make Mughlai Chicken (m urgh) masala :

3 lb / 1½ kgs chicken (cut into large p ieces)

2 – large onions (Finely chopped)

5 tomatoes (cut into small bits)

1 tsp shahi jeera

2 tsp garam masala

4 tsp poppy seeds

2piece ginger

6 flakes of garlic

2 tbsp chilly powder

Just pinch of tarmaric (haldi)

250 ml ghee or oil

Salt as per taste

Direction to make Mughlai Chicken (mu rgh) masala :

1. Grind shahi jeera,garam masala,poppy seeds,p iece ginger,flakes of garlic,chilly powder and pinch of tarmaric to make a fine paste.

2. Heat oil in a pan and fry the finely chopped on ions until golden brown.Then fry the masala paste and lastly the tomato . Fry until the oil

separates.

3. Now add in the chicken pieces and fry it for 10 0 minutes untill chicken pieces tender and soft.

4. Add salt and water to Cook well till Gravy is t hick.

5. Serve hot with Naan or roti.

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Mughlai whole chicken curry : Ingredients to make Mughlai Whole Chi cken Curry : •

Mughlai whole chicken curry :

Ingredients to make Mughlai Whole Chi cken Curry :

1 – chicken whole

2 – green chillies made into a paste

4 – cloves

1- piece cinnamon broken

4 – brown cardamoms peeled

8 – black peppercorns

1 tsp – cumin seeds

2 tsp – coriander seeds

2 – large onion finely sliced

1 cup – tomato puree

10 – almonds

1 cup – water

2 tbsp – oil

salt to taste

For marinade Chicken :

2 tbsp – ginger and garlic pastes

1 tsp – turmeric

1 tsp – garam masala

1 tsp – red chilli powders

1 cup – yoghurt well beaten

salt as per taste

For Garnishing Recipe:

fresh cream

finely chopped coriander leaves

Direction to make Mughlai Whole Chick en Curry:

1. Make cuts on the chicken. In a bowl mix toget her half of the ginger and garlic paste and red chilli powder. Now Add t urmeric powder,garam

masala powder, yoghurt and salt to taste. Mix we ll. Marinade chicken in this mixture very well and allow to marinate in the refrigerator for at least an hour 1 or 2.

2. In a pan roast together peppercorns, cinnamon ,cumin seeds,cloves, cardamoms, coriander seeds and almonds till they are aromatic. Fry the

sliced onions till brown. Allow to cool. Grind tog ether roasted spices, browned onions and the remaining ginger and gar ic pastes with a little

water.

3. Heat half the oil in a heavy-bottomed pan till h ot add the chicken (without the marinade) and fry on medium heat for

chicken is browned lightly. Remove fried chicke n from the pan and keep aside.

about 2 minute or till the

4. Add the remaining oil, heat it till hot and fry th e paste on medium heat for about 2 minutes.

5. Add the chicken, marinade, tomato puree. rem aining red chilli powder, water and sprinkle salt to taste. Mix well. Cov er and cook on low heat

for about 30 minutes or till the chicken is fully te nderised or cook well.

6. Garnish with fresh cream and finely chopped c oriander leaves.

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Mughlai Chicken Handi recipes : Ingredients to make Mughlai Chicken H andi Recipe: • 1/2

Mughlai Chicken Handi recipes :

Ingredients to make Mughlai Chicken H andi Recipe:

1/2 kg Chicken boneless

1 1/2 tbsp Coconut powder

1 1/2 tbsp Almonds powder

1/2 tbsp Red chili powder

1 tsp Fenugreek leaves (qasoori methi )

1 tsp Coriander powder

1/2 tbsp White pepper

1/2 tbsp Ginger (crushed)

1/2 tbsp Garlic (crushed)

1/2 tbsp Cumin powder

2 tbsp Khoya (Reduced whole milk)

2-3 tbsp onion paste (Boiled)

3 tbsp Tomato paste

Turmeric just a pinch

1 cup Fresh cream

3-4 tbsp Oil

salt as per taste

Direction to make Mughlai Chicken Han di Recipe :

1. Heat oil in a pan and fry garlic and ginger(crus hed) in it till light golden brown.When garlic and ginger become light

cook for a few second.

rown, add chicken and

2. Now add Red chili,coriander powder,Turmeric , cumin powder,fenugreek leaves(qasoori methi),white pepper, salt and mix well.

3. Add boiled onion paste, almond powder, coco nut powder,tomato paste and mix well.Now add fresh cream to make gr avy thick.At the end add

Khoya (reduced whole milk) and cook for a few seconds.

4. Now curry is ready to serve.Garnish with cut c oriander and ginger.

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Chicken Dum Biryani Recipe : Ingredients to make Chicken Dum Birya ni: • ½ kg

Chicken Dum Biryani Recipe:

Ingredients to make Chicken Dum Birya ni:

½ kg – Chicken

500 gm – Basmati Rice washed and d rained

A pinch of Saffron (dissolved in 2 tbs p warm milk)

3 – Green Cardamoms (Elaichi)

3 – Cloves (Lavang)

1 – Cinnamon Stick (Dalchini)

1 – big Onion (sliced)

2 – Whole Star Anise

8 tbsp – Oil

2 tbsp – Ghee

6 cups – Water

Salt as per taste.

For Marinate the Chicken :

2 tsp – Ginger-Garlic Paste

2 cups – Yogurt (thick Curd)

2 tsp – Garam Masala Powder

2 tbsp – Chilly Powder

4 tbsp – Tomato Paste

½ tsp – Mace (Javitri)(ground)

¼ tsp – Nutmeg (Jaifal)(grated)

Salt as per taste.

Direction to make Chicken Dum Biryani :

1. Take Yogurt (curd),garam masala,ginger and g arlic paste,nutmeg, mace,tomato paste, chilly powder and salt in a bow l and mix into a

paste.Marinate the chicken with the paste and ke ep it to the side for 3 to 4 hours.

2. Put water in a pot and get it to boil.Heat ghee i n a pan and crackle star anise, cardamoms, cloves & cinnamon.Stir in r ice and fry it for 4-5

minutes.Add the rice to the boiling water, sprinkl e a pinch of salt and cook until rice is ¾ cooked.Strain the rice using co lander.

3. Take 1 tbsp oil in a pan and fry onion until it i s golden brown. Remove the onion and keep it to the side.Pour in the re maining oil into the pan

and cook the chicken for 6-7 minutes or until it d ischarges oil.

4. Mix in rice and add fried onion, ghee and saffr on.Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flame

for 5 minutes.

5. Reduce the flame to medium and cook for abo ut 20 minutes.Remove from the heat and serve hot.

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Murg(Chicken) Malai Kabab Recip e : : Ingredients to make Murg(Chicken) Mal ai Kabab :

Murg(Chicken) Malai Kabab Recip e ::

Ingredients to make Murg(Chicken) Mal ai Kabab :

12 boneless chicken medium pieces

4 green chillies finely chopped

2 tbsp finely chopped coriander leave s

1 tbsp each of ginger and garlic paste s

½ tsp each of mace and nutmeg pow ders

1 tsp white pepper powder

1 tbsp grated cheese

1 tbsp lemon juice

2 tbsp fresh cream

1 egg beaten

butter for basting

salt as per taste

For garnishing Murg(Chicken) Malai K abab :

finely cut onion rings

lemon wedges

Direction to make Murg(Chicken) Malai Kabab :

1. Clean chicken pieces well.Prick the flesh of th e chicken all over with a fork and make incisions with a sharp knife on chicken pieces.

2. Except lemon juice ,Mix together rest of all th e ingredients and roll Chicken pieces in this mixture paste. Refrigerate f or at least 3 to 4 hours.(

preferably overnight)

3. Preheat the oven for 250 °C and skewer the ch icken pieces . Baste Chicken pieces with butter (Baste Frequenty) and c ook for about 15 to 20

minutes or till the chicken is tender or soft.

4. Sprinkle lemon juice all over chicken pieces b efore serving. Garnish with lemon wedges and onion rings.

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Chicken Makhani Recipe : Ingredients to make Chicken Makhani: • 450 gms – Boneless Chicken

Chicken Makhani Recipe :

Ingredients to make Chicken Makhani:

450 gms – Boneless Chicken Thighs

1 tbsp – Ginger and Garlic paste

2 tsp – Lemon juice

1 tsp – Garam Masala

1 tsp – Kashmiri Red Chili Powder

1 tsp – Ground Cumin

1 cup – Tomato Puree

1 – Bay Leaf

1/4 tsp – Cayenne Pepper

1 – Shallot finely chopped

1/4 – White Onion finely chopped

1 tbsp – Cornstarch

1/4 cup – plain Yogurt

1 cup – Cream

2 tbsp – Butter

2 tbsp – oil

1/4 cup – Water

1 pinch Black Pepper

1 pinch Salt or as per taste.

Direction to make Chicken Makhani :

1. Heat oil in a large saucepan over medium high heat.Saute onion and shallot until it becomes soft and brown.

2. Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Coo k it for 1 to 2

minute.Then add tomato sauce, and cook for ano ther 2 minutes,Stir in cream and yogurt.stir it frequently.

3. Reduce heat to low.Now again heat it for 10 to

12 minutes, stirring frequently.Season it with salt pepper. Remove fro m heat and set aside.

4. Heat oil in a large heavy skillet over medium h eat.Cook the chicken until it turns lightly browned, about 10 minutes.R educe heat, and season

with garam masala and cayenne.

5. Stir in a few spoonfuls of sauce, and simmer u ntil liquid has reduced.Stir cooked chicken into sauce.

6. Mix together cornstarch and water, and then st ir into the sauce and cook about 5 to 10 minute.

7. Chicken Makhani ready for serve.

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