Recipestable

Tag: Mughlai

  • A Taste of Royalty: Chicken Mughlai Kebab Recipe !

    Chicken Mughlai Kebab

    Chicken Mughlai Kebab is a special occasion recipe – not for any other reason except that it is rich! Its mild, thick, creamy gravy is inspired by the food of Central Asia and came to India during the rule of the famous Mughal dynasty. Cook and eat it and you will feel like royalty yourself. Must try this Chicken Mughlai Kebab Recipe, hope you’ll like it.

    Chicken Mughlai Kebab recipe
    Photo: Chicken Mughlai Kebab Recipe

    Check it out the Chicken Mughlai Kebab Recipe here!

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    [one_fourth]Prep Time:30 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg boneless chicken breasts
    • 1 tsp ginger powder
    • 1 tsp garlic powder
    • 4 tbsp yogurt
    • 1 tsp red chili, crushed
    • 1 tsp black pepper
    • salt to taste
    • 1 cup cornflour
    • oil for frying

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken properly then drain.

    Step 2

    Cut chicken into small cubes.

    Step 3

    In a bowl, combine yogurt, ginger and garlic powder, pepper, red chili and salt. Mix well.

    Step 4

    Put chicken cubes in it turn to coat evenly.

    Step 5

    Cover and marinate for 4 hours in the refrigerator.

    Step 6

    Place the corn flour and 1/4 tsp pepper and salt in a resealable plastic bag.

    Step 7

    Remove the chicken from marinade.

    Step 8

    Then put it in the plastic bag. Shake well.

    Step 9

    Heat oil in a deep pan or skillet over medium high heat.

    Step 10

    Place chicken cubes in hot oil.

    Step 11

    Fry for 4-5 minutes or until chicken is tender and golden brown. Chicken Mughlai Kebab is ready to serve.

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    • Enjoy with Mint Chutney and Naan.

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    If you like Chicken Mughlai Kebab recipe and make it then let me know your feedback by commenting below.

  • Easy Mughlai Paratha Recipe with Flaky Layers!

    Mughlai Paratha

    This is a simple and basic way of making Mughlai paratha.The main trick to this Mughlai Paratha recipe is the folding of the Paratha. Make a meal of this wholesome and tasty Mughlai style Paratha. Serve it with your favorite chutney or pickle.

    Mughlai Paratha Recipe
    Photo: Mughlai Paratha Recipe

    Check it out the Mughlai Paratha recipe here!!

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    [one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 10 minutes[/one_fourth] [one_fourth]Servings:4 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 300 gm all purpose flour
    • 2 eggs
    • 1 tsp Baking powder
    • oil to cook
    • salt to taste

    [/tab] [tab]Yield: 4  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a big bowl and mix flour, baking powder and salt.

    Step 2

    Rub the flour with 2 tbsp of oil.

    Step 3

    Add little water at a time and make soft dough.

    Step 4

    Make 8 balls from the dough and roll out into flat thick rounds.

    Step 5

    Apply little oil, sprinkle some flour and fold it into half circle.

    Step 6

    Again apply little oil and flour, fold it lengthwise.

    Step 7

    Now roll it, press down and roll out into square of 8 inches by 8 inches.

    Step 8

    Brush the surface of the paratha with the beaten eggs.

    Step 9

    Turn all four corners towards the middle.

    Step 10

    Heat the girdle and apply oil. Cook the paratha on it, applying oil along the edges.

    Step 11

    Fry on both the sides until brown patches appear. Mughlai Paratha is ready to serve.

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    • Serve with you favorite chutney or pickle.

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    If you like Mughlai Paratha recipe and make it then let me know your feedback by commenting below.

  • Easy Mughlai Paratha Recipe

    Easy Mughlai Paratha

    Make a meal of this wholesome and tasty Mughlai-style paratha. Serve it with your favorite chutney or any pickle. Try this easy Mughlai paratha recipe and don’t forget to share your experience with us!!

    easy mughlai paratha recipe
    Photo: easy mughlai paratha recipe

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    [one_fourth]Prep Time: 1 hour [/one_fourth] [one_fourth]Cook Time: 20 minutes[/one_fourth] [one_fourth]Servings: 8[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]
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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 3 cups plain flour
    • 1/2 cup lukewarm milk
    • 1 level tsp fresh yeast
    • 1 tsp powdered aniseed
    • 1/2 tsp salt
    • Ghee for cooking

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Add the milk to the yeast and keep aside for 20 minutes.

    Step 2

    Sieve the flour with the salt in a bowl and add the aniseed powder.

    Step 3

    Pour the yeast mixture on top and knead well.

    Step 4

    Add a little water if needed to make a soft dough.

    Step 5

    Cover and leave it in a warm place for 1 hour. Knead it again.

    Step 6

    Divide the dough into equal parts.

    Step 7

    Shape them into balls and roll out into rounds about 5″ to 6″ in diameter.

    Step 8

    Keep aside for 10 minutes.

    Step 9

    Now cook on a hot tawa or griddle with Ghee until light brown. Easy Mughlai paratha is ready to serve.

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    If you like Easy Mughlai paratha  recipe and make it then let me know your feedback by commenting below.

  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.

     

  • Mughlai Mutton Malai Recipe

    Try this Mughlai Mutton Malai Recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 50  minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • Mutton 2 lb (preferably the leg in one piece after the bone has been removed)
    • Cloves 6
    • Cardamoms 6
    • Ginger powder 1/2 tsp
    • Milk 2 pints
    • Cinnamon 4 inch stick
    • Almonds 1 oz
    • Pistachios 1 oz
    • Aniseed 1 tsp
    • Raisins 2 ounce
    • Saffron 1/4 tsp
    • Ghee 1 lb
    • Chili powder 2 tsp
    • Asafoetida (size of tamarind seed)
    • Black pepper 1 tsp
    • Salt to taste

    [/tab] [tab]Yield: 6  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Blanch the almonds and grind to a fine paste, then dissolve in milk.

    Step 2

    Put in a shallow pan on a low heat.

    Step 3

    Remove when a thick layer of cream forms.

    Step 4

    Make a slit in the side of the cream and gently drain out the milk.

    Step 5

    Now pour milk back on top of the cream and replace on a very low heat. Repeat this until no milk is left.

    Step 6

    Then turn the cream out to a plate and let cool. Wipe meat with a wet cloth.

    Step 7

    Smear a pastry board with ghee and pound the meat with a pestle.

    Step 8

    While pounding, sprinkle meat with the spices and salt.

    Step 9

    When the meat is flattened to almost a 1/4 inch thickness cut the cream in strips and lay on the meat, leaving a 1/2 inch border all round.

    Step 10

    Sprinkle cream with raisins, pistachios and saffron. Roll tight, fasten with rows of toothpicks, and then tie with twine or string. Let stand for 1/2 hour.

    Step 11

    Steam the meat roll till tender, then fry or roast gently, basting well in a little ghee till lightly browned. Alternatively, cook in a rotisserie grill till done.

    Step 12

    Remove toothpicks and twine before serving. Mughlai Mutton Malai is ready to serve.

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    • Serve with naan and green chutney.

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  • Mughlai Boti Kebab Recipe

    Try this Mughlai Boti Kebab  recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 2 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 200 gms Meat (Mutton)
    • 1/2 Cup curd
    • 1 tsp Ginger paste
    • 5 Garlic flakes
    • 1 Large onion
    • 1 tsp Coriander powder
    • 5 tsp Red chilli powder
    • 1/2 tsp Turmeric powder
    • 1/2 tsp Cumin seed powder
    • 6 Cloves
    • Salt to taste

    [/tab] [tab]Yield: 2 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the meat and cut into cubes.

    Step 2

    Grind garlic, ginger, onion, coriander, cumin, red chilli, turmeric powder and curd to make a mixture.

    Step 3

    Marinate the meat cubes in this mixture for 1 hour.

    Step 4

    Stick the meat onto skewers. Grill it for 20 minutes or cooked thorough.

    Step 5 

    Transfer into a platter. Garnish with ring onions and lemon wedges. Mughlai Boti Kebab is ready to serve.

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    • Serve with mint chutney.

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  • The Perfect Celebration Dish: Make Mughlai Biryani for a Royal Feast!

    This is a flavorful briyani recipe which is a typical dish from the Mughal’s. This is rich creamy and full of flavour. Try the easy recipe of Mughlai Biryani  shown below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 1 hour 30 mins[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm mutton or lamb
    • 250 gm rice, boiled
    • 125 gm milk
    • 10 almonds, blanched
    • 2 large onion, thinly sliced
    • 2 black cardamom
    • 2 cloves
    • 2 green chilies, chopped
    • 1 cinnamon stick
    • 3 cups water
    • 1 cup clarified butter
    • 1 cup yogurt
    • 4 tablespoon lemon Juice
    • 2 tablespoon mint leaves
    • 2 tablespoon fresh coriander leaves, chopped
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon oil
    • 1/2 tablespoon cumin seed
    • 1/2 tablespoon saffron
    • 1/2 tablespoon red chili powder
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available.

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice and soak for 30 minutes

    Step 2

    Heat oil in a deep wok over medium heat. Add onions, and fry until golden brown.

    Step 3

    Soak saffron strands in water.

    Step 4

    Melt butter in the same pan. Add ginger garlic paste, red chilies and almonds. Saute in butter for 2 minutes or until fragrant.

    Step 5

    Add mutton and salt. Stir and cook for 5 minutes or until lightly browned.

    Step 6

    Add water. Bring to a boil then lower heat to medium low. Cook until meat becomes tender and all water evaporates.

    Step 7

    Now boil rice with salt in another wok.

    Step 8

    In a small bowl, mix together the yogurt,cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander. Strain the saffron water and add lemon juice. Pour over the mutton.
    Cook 2-3 minutes longer.

    Step 9

    Sprinkle half of the boiled rice over the mutton. Add fried onion. Then cover with remaining rice. Pour milk and butter on top.

    Step 10

    Cover with a lid; seal the edges of the pan with flour paste. Put the wok on hot griddle for one hour. Mughlai Biryani is ready to serve. ENJOY!
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    • Serve with salad, raita.

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  • Shah Jahani Kebab Recipe

    Shah Jahani Kebab Recipe is a Mughlai Cuisine specialty. This delicious Shah Jahani Kebab can be served as main dish. So don’t waste your time go ahead make and serve your guest some of this irresistible classic Shah Jahani Kebab. Check it out the Shah Jahani Kebab recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 Green chilli, chopped
    • 1 kg Beef
    • 1 teaspoon Salt
    • 1 inch Ginger
    • 4 Garlic cloves
    • 3/4 cup Yogurt
    • 1 tsp red chilli powder
    • 1 tablespoon Garam masala

    [/tab] [tab]Yield: 6  servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut the beef into 4 cm cubes, chop the chilli fine, grate the ginger and crush the garlic.

    Step 2

    Put the beef into a bowl, add salt, ginger, garlic and chilli and mix well.

    Step 3

    Leave covered for an hour.

    Step 4

    Add yogurt and garam masala and leave covered for 2 hours longer.

    Step 5

    Thread the beef cubes, about four at a time, onto skewers.

    Step 6

    Grill, or barbecue, for about 10 minutes, turning so that all sides of the meat are evenly cooked. Brush once or twice with the marinade.

    Step 7

    Transfer into platter. Garnish with lemon wedges. Shah Jahani Kebab is ready to serve. ENJOY!

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    • Serve on a bed of rice or with naan.

    [/tab] [/tabs]