Mughalai Chicken Curry and Pepper Chicken

Apart from FOOD NETWORK, I watch an Arabian Food Channel named FATAFEAT. Though I don’t try their recipes (mostly lamb and fish), I would like to know and watch their culture, cooking and their presentation. Indian Recipes are showed less and I would never miss them.

I saw this recipe two days back and found to be very different. I noted down and made immediately. This is less hot and more spicy. I wanted something more hot as side dish. So I made Pepper Chicken. Believe me, it is my own method. I learnt from Srivalli that Chicken can be marinated with Vinegar and not necessarily, always Yoghurt.

Here it is:

Ingredients for Mughalai Chicken Curry:

Chicken 400g                                                   

Onions (Big) 2

Yoghurt 240g

Cream 120g

Finely Chopped Ginger and Garlic 3tsp each

Turmeric Powder 2-3 pinch

Chilli Powder 1 tsp

Coriander Powder 2 tsp

Pepper Powder ¾ tsp

Garam Masala ½ tsp

Almonds few

Raisins few

Coriander leaves few

Water (1 ½ to 2 cups)

Salt

Oil

For Seasoning:

Aniseeds ¼ tsp

Cloves 4

Cardamom 3

Cinnamon sticks few

Bay leaves 3

For Marinating:

Yoghurt 2-3 tbsp

Garam Masala ½ tsp

Turmeric Powder ¼ tsp

Salt

Preparation:

Chop Onions and Coriander Leaves into very fine pieces.

Wash and clean Chicken. Cut them into medium pieces. Rub Yoghurt and sprinkle Garam Masala & little Salt over Chicken pieces. Refrigerate for 1-2 hours.

Grind Ginger and Garlic to a smooth Paste.

Method:

Heat Oil in a Pan. Add marinated Chicken pieces. Shallow fry until it gets a slightly roasted coating. Keep it aside.

Heat Oil in the same Pan. Add Aniseeds. When they crackle, add other ingredients mentioned under seasoning. When they turn slightly brown, add finely chopped Onions and fry till translucent.

Now add Ginger-Garlic paste and all the other powders and sauté for a while to get rid of its raw smell. Now add Yoghurt and Cream. Stir well and add shallow fried chicken pieces, Salt and Water. Cook till done.

Garnish with Coriander Leaves, Raisins and sliced Almonds.

Serves: 2-3

Serve with steamed Rice.

Ingredients for Pepper Chicken:

Chicken Breasts 300g

Pepper Powder ¾ tsp or according to your taste

Green Chillies 1-2

Chilli Powder ⅛ tsp

Finely Chopped Ginger and Garlic 1 tsp
Vinegar 2-3 tbsp

Onion (Medium) 1

Aniseeds ⅛ tsp

Cloves 2

Salt

Oil

Preparation:

Wash and Clean Chicken Pieces. Cut into medium pieces. Add Vinegar; sprinkle ¼ tsp Pepper Powder and salt over the Chicken pieces. Keep it aside for 20-30 minutes.

Chop Onions and Coriander Leaves. Slit Chillies. Chop Ginger and Garlic into very fine pieces.

Method:

Heat Oil in a Pan. Add Aniseeds. When they crackle, add cloves. Add chopped Ginger, Garlic, Onions and Chillies when cloves turn slightly brown.

Fry till Onions turn golden brown. Now add the marinated Chicken pieces, Chilli Powder and ½ tsp Pepper Powder and Salt. Fry till done.

Garnish with Coriander Leaves.

Serves: 2

Notes:

I missed to watch how the Chef marinated for Mughalai Chicken Curry. I used Garam Masala and Yoghurt. Ginger Garlic Paste can also be used according to your taste. Almonds and Raisins can be avoided as most of us like my Husband do not like them in a Curry.

Instead of chopped Ginger and Garlic, Ginger-Garlic Paste can also be included to prepare Pepper Chicken.