If there was ever a curry that I licked off the pan - this is it! This Mughlai Chicken has flavours that I can't even describe. Like all my other recipes, this one can't be described as 'easy' because it isn't as simple. It's a little bit of work but so so worth it! Also I’m giving away a @fujihoroindia casserole to one lucky winner! Have you entered the giveaway yet? Recipe:
3 tablespoons Ghee
4 large Onions, finely chopped
6 Garlic Cloves, peeled
1 inch piece Ginger, peeled
3 Green Chillies
2 Cardamom Pods
1 inch Cinnamon stick
1/2 kg bone-in Chicken (cut into medium sized pieces)
1/2 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/2 teaspoon Chilli Powder
1/2 teaspoon Garam Masala Powder
2 tablespoons Cream
Salt to taste
Soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder on the chicken. Set both things aside.
Heat a tablespoon of ghee in a pan, and add onions. Sprinkle 1/2 teaspoon salt over onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in colour. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. Caramelizing the onions should take about 20 minutes.
Once the onions are brown, transfer them to a food processor along with the soaked cashewnuts, garlic cloves, ginger, green chillies and 1/4 cup water. Grind to a smooth paste.
Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chilli powder, garam masala powder and salt and saute for another 2-3 minutes.
Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring the curry to a boil.
Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes before serving with parathas and
Whole Foods is legit 👌 on top of the quinoa salad game! When I tried the California Quinoa Salad, I knew I had to recreate it at home and make it a #mealprep staple! 🙌
1 cup quinoa
1/4 cup balsamic vinegar
Zest of 2 limes
Zest of 1 orange
1 mango, peeled, diced
1 red bell pepper, diced
1/2 cup shelled edamame
1/3 cup chopped red onion
1/4 cup unsweetened coconut flakes
1/4 cup sliced almonds
1/4 cup raisins or dried cranberries
1/2 cup black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves (optional)
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
In a small bowl, whisk together balsamic vinegar and lime zest and orange zest; set aside.
In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins, black beans, and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine.
Serve and enjoy!
Menu planning for the weekend and I can’t leave out my all time favorite dish, seafood bisque. If you’ve had this bisque in the past you know it’s worth making a tradition out of. P.S. It’s really easy to make.#themodernproper#thekitchn#f52one#holidaytime