Chicken Mumtaz | Restaurant Style Chicken Mumtaz | Chicken Mumtaz Recipe

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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