Mughlai makhani chicken curry by Chef Shireen anwer

Mughlai makhani chicken curry:

Mughlai makhani chicken curry:

Chicken 1 kg 16 pieces
Yogurt 1 cup
Green cardamom 4
Ginger garlic paste 4 tbsp
Salt 1 tsp
Chili powder 1 tsp
Orange color pinch
Mace ¼ tsp ground
Nutmeg ground ¼ tsp

Ingredients for tomato gravy
Butter 4 ounces
Onion chopped 2 tbsp
Salt ½ tsp
All spice ½ tsp
Chili powder ½ tsp
Garlic chopped 1 tsp
Tomatoes 4
Coriander leaves 4 tbsp
Ground almonds 2 tbsp
Green chilies 2 chopped
1. Marinate chicken with 1cup Yogurt, 4 Green cardamom, 4tbsp Ginger garlic paste, 1tsp salt, 1tsp chili powder, Orange color pinch, 1/4tsp ground mace, 1/4tsp nutmeg ground
2. Cook in a pan without adding any water till the chicken is tender and the water given out by the chicken dries

Method for gravy
1. In a pan cook together chopped tomatoes, garlic, coriander leaves, onion, chili powder, salt, all spice powder till tomatoes are tender. Blend the mixture and sieve.
2. Heat 4 ounces butter in a pan, add blended mixture ground almonds, green chilies and chicken.
3. Simmer for 10 minutes and serve with parathas.

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