• 3 lb chicken, skinless
  • 4 tbsp unsalted butter
  • 5 cardamom pods
  • 8 cloves
  • 2″ cinnamon stick
  • 2 bay leaves
  • 2 1/2 tbsp almonds, blanched
  • 2 1/2 tbsp raisins
  • 1 cup yogurt
  • 1 tsp cumin seeds powder
  • Salt & pepper to taste
  • 2 tbsp vegetable oil

METHOD : Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. Spread chicken in single layer and sprinkle with salt and pepper to taste. Mix well so that the chicken is well coated with salt and pepper. Repeat the process on other side. Mix oil and butter in large skillet and heat over medium-high.When hot, add cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork or spatula. Repeat the process with other pieces.

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