This recipe provides instructions for making Mughal Chicken. It calls for 1 kg of chicken cut into 6cm cubes and mixed with finely chopped onions, garlic, parsley and mint with olive oil. A spice mixture is prepared separately containing whole and ground spices like anise, black pepper, cayenne, cardamom, coriander, cumin, chili pepper, fennel, garam masala and tumeric. The chicken is then marinated by mixing it with the spices, yogurt and lemon juice. It is refrigerated for 4-6 hours before being baked at 210-220 degrees Celsius until cooked through.
This recipe provides instructions for making Mughal Chicken. It calls for 1 kg of chicken cut into 6cm cubes and mixed with finely chopped onions, garlic, parsley and mint with olive oil. A spice mixture is prepared separately containing whole and ground spices like anise, black pepper, cayenne, cardamom, coriander, cumin, chili pepper, fennel, garam masala and tumeric. The chicken is then marinated by mixing it with the spices, yogurt and lemon juice. It is refrigerated for 4-6 hours before being baked at 210-220 degrees Celsius until cooked through.
This recipe provides instructions for making Mughal Chicken. It calls for 1 kg of chicken cut into 6cm cubes and mixed with finely chopped onions, garlic, parsley and mint with olive oil. A spice mixture is prepared separately containing whole and ground spices like anise, black pepper, cayenne, cardamom, coriander, cumin, chili pepper, fennel, garam masala and tumeric. The chicken is then marinated by mixing it with the spices, yogurt and lemon juice. It is refrigerated for 4-6 hours before being baked at 210-220 degrees Celsius until cooked through.
This recipe provides instructions for making Mughal Chicken. It calls for 1 kg of chicken cut into 6cm cubes and mixed with finely chopped onions, garlic, parsley and mint with olive oil. A spice mixture is prepared separately containing whole and ground spices like anise, black pepper, cayenne, cardamom, coriander, cumin, chili pepper, fennel, garam masala and tumeric. The chicken is then marinated by mixing it with the spices, yogurt and lemon juice. It is refrigerated for 4-6 hours before being baked at 210-220 degrees Celsius until cooked through.
Instructions - sliced the meat approx 6cm x 6cm in size for each chunk of the meat pieces 1 whole small yellow onion, red nion, 5 - clo!es o" garlic, 5 to stalks o" #arsley & 5 to stalks o" "resh mint lea!es Instructions chopped the onions into very fine slices and then diced them in tiniest bits possible & finelychopped the garlic into the tiniest bits possible Instructions In the mixing bowl, mix all the chicken with the onions, garlic, parlsey & mint leaves along with - ! tablespoon of olive oil" #ix well" In a seperate bowl, add the following spices - $%I&'$ anis (whole) black pepper * tablespoon or up to + tablespoon max" cayenne pepper , tablespoon cardomon (whole seeds) , tablespoon cardomon (grounded) , tablespoon corriander (grounded) * tablespoon or up to , tablespoon max" cummin (grounded) , tablespoon cummin (whole) , tablespoon chilli pepper + tablespoon or up to tablespoon max" fennel (whole) , tablespoon or up to + tablespoon max" garam masala + tablespoon or up to tablespoon max" grillkrydaa 6 tablespoon or up to - tablespoon max" gr.nsaker bullion , * to + cubes sallad krydda , tablespoon tumeric powder (/urkme0a) , tablespoon 1fter all the above spices are well mixed, divide into + portions" 2he , st portion, add to the #ixing 3owl containing the &hicken, onions, garlics, parsley & mint leaves" $tir everything thoroughly" 2hen add * to 4 packet of 5oghurt to the &hicken and mix well" 1dd * a lemon of the lemon 0uice and mix well" 1dd the remaining + nd portion of the $pices into the 5oghurt coated &hicken and mix well" 6inally, add 6 7 thin slices of butter and mix well" &over the mixing bowl of the chicken and everything with clingfilm wrapper sealed tightly, put in the refridgerator for to 6 hours and let it marinate thoroughly" 3est if its overnight" 8icher flavors" $et the temperature for the 9ven at +!: degrees for ,! +: minutes, then put the oven tray containing the chicken bits for ,: minutes and raise the temperature to +;: degrees" #ake sure the butter bits are on top of the chicken bits, and check the chicken that it will not be burnt" <ower the temperature to +:: degrees in the last minutes if the oven gets too hot" 5ou want =uicy chicken" >ot burnt and dry chicken" $erved with rice, dhaal & salad" 'n0oy your #ughal &hicken?