Mughlai Chicken Stew Recipe Whiskaffair

on Jan 30, 2024 Here are some chicken curries that you may like: Chettinad Chicken, Dahi Chicken Curry, Chicken Tikka Masala, Chicken Keema Masala, and Tomato Chicken Curry.

About Mughlai Chicken Stew

Mughlai-Style Chicken Stew (Chicken Ishtoo) is a North Indian Mughlai-style chicken curry in which chicken pieces are cooked in a mild gravy made using yogurt, spices, and crispy fried onions. Sometimes, the simplest dishes are the most delicious, and this chicken curry is a true example. It is a very simple curry made with minimal ingredients, and the flavors of whole spices and onions shine through. I first had chicken ishtoo at Kareems, a popular restaurant in Old Delhi serving Mughlai food. I loved the curry and tried re-creating it at home. My curry might not be exactly the same as the one served at Kareems, but I can assure you it’s pretty delicious and worth trying.
Serve it with Indian bread such as naan, khamiri roti, or tandoori roti for a hearty meal. Ghee and Oil – This curry is made using ghee and cooking oil. You can use any neutral-flavored cooking oil. Whole Spices – You will need cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hair elaichi), cinnamon (dalchini), mace (javitri), bay leaves (tejpatta), and nutmeg (jaiphal). Others – You will also need dry red chilies, red onions, plain yogurt (dahi, curd), salt, and Crispy Fried Onions (Birista). You can also add 1 tablespoon of ginger-garlic paste to this recipe. If adding, add it along with onions. To make it more robust, add ½ teaspoon garam masala powder at the end of the cooking. For a totally different taste, add 1 tablespoon of chicken masala powder.

6-7 cloves 10-12 black peppercorns 2 black cardamoms 2 green cardamoms 1-inch piece of cinnamon stick 1 mace flower ¼ nutmeg

Gently crush the spices. When it says HOT, add 2 tablespoon ghee and 2 tablespoon oil. Once the ghee is hot, add crushed spices and 4-5 dry red chilies (broken into small pieces) and saute for 4-5 seconds.

1 cup of plain yogurt, whisked 1 teaspoon salt ½ cup crispy fried onions

Add ¼ cup of water and mix well. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining manually and open the lid. Check for salt and add more if needed. Serve hot. Note – To cook the curry in a traditional pressure cooker, follow the recipe until water is added on medium-high heat. Pressure cook for 1 while on medium-high heat. Then, reduce the heat to low and cook for 5 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid and serve.