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Mumtaz Chicken

Mumtaz Chicken is a rich and creamy chicken curry featuring warm spices and a smooth gravy, perfect with bread or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the gravy base
  • 2 tbsp Oil (for gravy base)
  • 2 Onions (125g) Chopped
  • 2 Tomatoes (100g) Chopped
For the final dish
  • 3 tbsp Oil
  • 1 tbsp Ginger Garlic Paste
  • 500 g Chicken Bone-in or boneless
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Salt To taste
  • 50 g Curd (beaten or whisked)
  • 1 Cup Water (250ml)
  • 3 tbsp Fresh Cream
  • 1/2 tsp Garam Masala
  • 1/2 tsp Kasuri Powder Kasuri methi
  • 2 tbsp Ghee (for tadka)
  • 3 Chillies (slitted)

Method
 

Preparation
  1. Heat 2 tbsp oil in a pan. Add onions. Saute for 5 minutes till translucent.
  2. Add tomatoes and chillies. Saute for 3 minutes. Cool and grind to a fine paste.
Cooking
  1. In another pan, heat 3 tbsp oil. Add the whole spices. Saute for a few seconds.
  2. Add ginger garlic paste. Saute for a minute.
  3. Add chicken. Saute on high heat for 5 minutes.
  4. Add turmeric, coriander, cumin, black pepper powders, and salt. Mix well.
  5. Add ground paste. Mix well and cook till oil separates.
  6. Lower the flame and add beaten curd. Mix well and cook till oil separates.
  7. Add water and mix well. Bring to a boil. Cover and cook for 10 minutes.
  8. Add fresh cream and mix well.
  9. Add garam masala and kasuri methi powder and mix well. Cook for 2 to 3 minutes.
  10. Heat ghee in a tadka pan. Add slitted chillies and let it crackle.
  11. Pour the tadka and mix well.
  12. Garnish with fresh coriander.

Notes

Serve hot with steamed rice, naan or rotis. Add a side salad or raita for balance. Cool the curry to room temperature before storing. Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw in fridge overnight and reheat gently. Reheat on low heat and add a splash of water or cream if it seems thick.