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.

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