Mughlai Mutton Curry | Mughlai Chicken Curry
Ingredients (Quantity According To Choice)
- Mutton/Chicken
VEGGIES
- Green Chilli
CONDIMENTS
- Salt To Taste
- Yoghurt/Curd
- Garlic-Ginger Paste
- Turmeric Powder
- Coriander Powder
- Red Chilli Powder
- Whole Peppercorn
- Whole Cumin
- Whole Garam Masala
- Bay Leaf
- Vinegar (Any Kind)/Lemon
- Cashew Paste
- Almond Paste
- Oil (Any Kind)
- Fried Onion (Birista) Paste
Method
How To Marinate The Mutton/Chicken?
Marinate the mutton/chicken with vinegar/lemon, yoghurt/curd, salt, red chilli powder, coriander powder, turmeric powder, garlic-ginger paste and oil. Cover and let it rest for at least 1-2 hours.
How To Prepare The Curry?
Heat the oil and add whole garam masala, peppercorn, cumin, and bay leaf. Then add the marinated mutton/chicken to it. Stir vigorously for 5-10 minutes. Now add the cashew paste, the almond paste, and the fried onion (Birista) paste one after another. Mix well and keep stirring till the oil separates. Then add water and close the lid. After 5-10 minutes, transfer to a pressure cooker, add green chilli and cook for 15-20 minutes for chicken or 25-30 minutes for mutton. Check for salt and adjust according to taste.
How To Serve The Curry?
Let the pressure release and check if the mutton/chicken is soft and tender. Keep the desired amount of gravy, and it is ready to eat. Serve hot with roti/rice/parantha.
