Chicken-Muglai Recipe

 

Ingredients Required:

4 boneless, skinless chicken breasts

1 cup plain yogurt 

1 tbsp ginger paste 

1 tbsp garlic paste 

2 tbsp garam masala

1 tsp turmeric powder 

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder

1/2 tsp black pepper powder

2 tbsp vegetable oil

1 large onion, finely chopped

1 can diced tomatoes

1 cup heavy cream

1/4 cup chopped fresh cilantro 

Method:

1. In a large bowl, combine yogurt, ginger paste, garlic paste, garam masala, turmeric powder, coriander powder, cumin powder, red chili powder and black pepper powder. Mix well.

 2. Add the chicken breasts to the bowl and mix until chicken is fully coated. Marinate for at least 2 hours, or overnight if possible. 

3. Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until the onions are soft and translucent. 

4. Add the marinated chicken to the pan and cook until the chicken is cooked through and no longer pink, about 10-15 minutes. 

5. Add the can of diced tomatoes to the pan and stir well. 

6. Pour in the heavy cream and bring the mixture to a simmer.

 7. Once the sauce has thickened and the chicken is fully cooked, remove from heat. 

8. Serve hot with rice or naan bread, and garnish with fresh cilantro. Enjoy!