#muglai

[deliciousfoodbookbd]

Mini Muglai Porata Recipe by Delicious Foodbook

[dil-e-mughlai]

Lunch Goals Like These 😍😍 . Delicious Galauti Kebabs . Turn on the post notification  & Follow karo @dil-e-mughlai  to know more about best food items.

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[itidaofficial]

MusiKitchen - Days of Quarantine: Recipe #7

“Dahi-Achari-Methi Murg Curry” 

It is so true, when they say, that your roots will always define you. Like a tree, we will always be somehow connected to our roots and they will always be a part of our story.

With mine, belonging to Lucknow, India -- For ten generations, I can proudly say, that much of me is defined by it.  One very much is, my taste and cooking ways in Indian cooking.  Especially, when it comes to Non-Vegetarian recipes.  Lucknow, being a city of ‘Nawabs, Kababs, and Adaabs’...it’s culinary dishes, along with its culture and philosophy, is very unique.  It’s no wonder, that people who travel there, take a piece of its cuisine and culture, back home with them! There’s a certain distinct taste in Lucknawi biryani, kabab, masalas, and curries.  This particular chicken curry, I tried to incorporate that smell, flavor and taste of what I love from Lucknawi cuisine.  I couldn’t think of an amazing title for it, so I call it my version of a “Dahi (Yogurt)-Achari (Pickle)-Methi (Dried Fenugreek leaves) Murg (Chicken) Curry!” -- I’m sure if you try it out, you will get a taste of my Lucknow, in your mouth! 

What You Will Need: (This recipe was made for 4 people--Please feel free to customise it for a smaller portion)

Chicken Thighs (Boneless) - 4 lbs 

Yellow Onion - 1/2; for paste

Garlic - 8-9 gloves; for paste

Garlic (minced) - 1 tablespoon; for marination

Ginger - 1/4 cut; for paste

Green Chilli (Thai green) - 2 (Optional); for paste

Garam Masala (Indian All spice powder) - 1 tablespoon

Tandoori Chicken Masala - 1/2 tablespoon

Chaat Masala - 1/2 tablespoon

Yogurt (Whole Milk) - 2 tablespoon

Mustard oil - as needed

Salt - to taste

Ghee - to taste

Dried Fenugreek Leaves (Methi) - As needed

Lemon juice - 2 tablespoon

Pickle (Achar) oil - 2 tablespoon

Cashew Paste - 3 tablespoon

Prep Time: 10-15 mins Marination time: 1-2 hours Cooking time: 40 minutes

How to Cook it:

Take the chicken pieces and thoroughly clean them and set them aside. 

In a large bowl, prepare the marinade: Yogurt, tandoori chicken masala, garam masala, chaat masala, lemon juice, cashew paste (soak a handful of cashews in milk and puree them), achar oil, mustard oil, minced garlic, and methi leaves. (See pic #1)

Put the chicken in the marination and mix it with a fork, poking the chicken pieces with it, as you mix it all in. Cover and set aside for 1-2 hours.

Make a paste of the: Onion, garlic, ginger and chilli in a blender and set aside. (See pic #2)

Preheat the oven to 350 degrees.  In a oven tray, spread aluminium foil, and assemble your chicken pieces from your marination on it. (See pic #3) -- Cook it in the oven for 35 minutes.

In a large saucepan, heat the oil on medium high and add in your paste of: Onions, garlic, etc. Stir and cook until golden brown. (See pic #4 & #5)

Once the paste is golden brown, add in your marination mix and cook with the lid on for 10 minutes; stirring occasionally. (See pic #6)

After ten minutes, stir the curry and check for salt.  Adjust the salt accordingly to your taste at this time. (See pic #7)

Post 35 minutes, shut the oven off and take out the chicken.  Cut it into pieces or keep it as whole pieces. (See pic #8)

Add the chicken pieces to the curry, along with some ghee and cook it for 5-7 minutes; covered. Cook until the gravy/curry is the consistency you desire.  (See pic #9)

Shut off the heat and your dish is ready. Let it rest for 5 minutes, before taking it out into a serving dish. (See pic #10)

This is a very simple dish, that incorporates the smoky, tangy and pickle like flavor of a chicken curry dish, which is inspired by mughlai cuisine.  It does require you to spend some time in preparing it, but the end results are just: DELICIOUS!  Pair it up with some naan, chapati or basmati rice and you are in an authentic restaurant in Lucknow--mentally! ;)

While Cooking I was listening to:

Since this dish is inspired by the city of my roots, I had to listen to some Amir Khusro.  One of my favorites by him is: ‘Aeri Sakhi More Piya Ghar Aaye...’ Here I share a version of it by one of my favorite artists, Rashid Khan Ji.  Though, originally, it is a great qawaali, but, this version by Rashid Ji is very soothing...especially, when I was preparing this dish!

Enjoy the song at:

https://www.youtube.com/watch?v=id_2vu4Zico

For more...Follow Itida @:

Instagram: www.instagram.com/itidaofficial

Twitter: twitter.com/itidaofficial

Facebook: www.facebook.com/itidaofficial

YouTube: youtube.com/itidaofficial

Listen on Apple Music: music.apple.com/tr/artist/itida/638338050

[thewhoastudio-blog]

Since 1929, best known for our delicious biryani, chicken chaap, mutton kasa, and the delectable tandoori chicken straight from the tandoor, Aminia's dishes are a real treat for the senses.

[prithvirahul-blog]

Eating alone #changeji #muglai Eating chiken #chikenlover (at Ghaziabad, India) https://www.instagram.com/p/BoOsPxYBG8g/?utm_source=ig_tumblr_share&igshid=1k5qfj8q2eho7

[prithvirahul-blog]

Muglai Lajwab Chicken biryani #biryani #chicken #muglai With rohit sengar and mohit Credit of this picture my mobile (at Ghaziabad, India) https://www.instagram.com/p/BoBIBQehstc/?utm_source=ig_tumblr_share&igshid=1lzejou61yq56

[bmsrockstar]

Bangalore : Silicon Valley of India

Bangalore : Silicon Valley of India

Bangalore, Capital of Karnataka, is at present Asia’s fastest growing cosmopolitan city with huge demand from technological giants worldwide. With rapid development ‘The Garden city of India’ boasts now of also being ‘The Silicon Valley of India’.

 Spread over an area of 2190 sq.km. Bangalore, the fifth major metropolis of India is home to 6.52 million people. The city is lined with green…

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