Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe

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Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe | Chicken Recipe | Chicken Curry | Chicken Mumtaz Gravy | Mughlai Chicken Recipe | Chicken Mumtaz Recipe Restaurant Style Ingredients for the Chicken Mumtaz Recipe : - Chicken, curry cut pieces with bones -1 Kg For the paste: - Onions, sliced- 3 medium (225 gms) - Tomatoes, red, sliced-2 medium (150 gms) - Green chillies, cut into 2 pcs- 4-5 nos Tempering: - Star Anise - 2 - Green cardamoms - 5 to 6 - Black peppercorns - 1/2 tsp Spice Powders: - Turmeric Powder: 3/4 tsp - Coriander Powder: 2 tsp - Cumin Powder: 1 tsp - Black Pepper Powder: 1/2 tsp - Garam Masala powder-1/2 tsp Other Ingredients: - Ginger garlic paste: 3.5 tsp - Whisked curd/yogurt- 100 ml - Fresh cream- 4 tbsp - Groundnut oil- 6 tbsp - Kasuri Methi, dry roasted and crushed -1 tsp - Chopped coriander leaves for garnish- 3 tbsp - Salt- 2 tsp Tempering to finish: - Ghee- 2 tbsp - Green chillies with a small cut at the top- 5-6 Preparation: - Slice the onions and the tomatoes. Cut the green chillies into two. - Heat 2 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 5-6 mins till it is light brown. - Now add the sliced tomatoes, mix and fry on medium heat for around 3 mins till soft. - Add the green chillies and mix and fry on medium heat for a minute. - Switch off and remove on a plate. - Allow to cool and then shift this to a grinder/blender. - Coarse grind it and then add 1/2 cup water. - Blend it into a smooth paste and set aside for use later. Process: - Heat oil in a pan and add the whole spices. - Give a stir and then add the chicken pieces. Sear on high heat for around 4-5 mins till browned. - Now add the ginger garlic paste and mix and fry on medium heat for around 2-3 mins till there is no raw smell. - Now add the spice powders and salt & mix and fry on medium heat for 2-3 mins till the masala coats the chicken and the chicken is browned. You can add a splash of water while frying if the chicken becomes too dry while frying. - Now add the blended onion-tomato-chilli paste and cook on medium heat for around 7-8 mins till it is cooked, colour changes and oil separates. - Once oil separates and there is hardly any liquid remaining, switch off heat and then add the whisked curd/yogurt and fresh cream. - Mix well and then switch heat on low. - Cook on low heat for around 2-3 mins and till oil separates. - Add 200 ml on water and cook covered on low heat for 10 mins. - Now add the garam masala powder, crushed roasted kasuri methi and chopped coriander leaves. - Mix and cook for around 2 mins - Finish with tempering: Heat ghee in a tempering spoon and add the slightly cut whole green chillies. Give a stir for 30 secs and then put the tempering on the cooked chicken. #chickenmumtaz #chickenmumtazrecipe #chickencurry #mumtazchicken #chickenrecipe #spiceeats