Mughlai Chicken - Guest Post by God Years

There are some bloggers who makes you fall in love with writing. They are the ones who are popular not because of controversial write-ups in the blog, but because how easily anyone can relate to the things they pen down. Since the day I took baby steps in blogging, there was one such blogger, whom I always looked up to, one who could write about anything and look like a piece of cake- Be it his Snoopy Tales, T.V. Sitcoms, Movies, Books, Social Causes.

It was accidental to find out a food  community/group in Facebook which was headed by this blogger's Mom. We became friends by discussing food and recipes. Yes, obviously she is a fabulous cook. Pramila Aunty, is a kind woman who always helps me in picking out some easy but unique recipes to try out. She is always a ping away and is ready to help and advice when I approach her with all my silly doubts, be it food or personal. When I took up this challenge,the first thing I wanted was to ask for a guest post from them.

So, here is the man himself- Anaesthesiologist. Award winning Blogger. Dog-Lover. Author. The one who decided not to allow his child to become a Doctor in India and went viral- Dr. Roshan Radhakrishnan (who blogs at Godyears).

[tweetthis]Mughlai Chicken by Roshan at Godyears- Guestpost[/tweetthis] Today, any self-respecting non vegetarian restaurant in India features Mughlai Chicken in its menu, hailing the great dish passed down since centuries.

Rich and creamy with curd, milk, saffron and almondy goodness, this was literally a dish for kings back in the Mughal era.

Wouldn't you try? Serve hot with rice or Naan (Indian Flatbread)

Ingredients:
1. Chicken (1 Kg)
2. Curd ( 500 g)
3. 2 inch piece ginger
4. 1 small pod garlic
5. a pinch of saffron
6. 2 tablespoon milk
7. 1 tablespoon cream
8. 2 tablespoon almonds
9. 2 large onions
10. 10 dry red chillis
11. 2 cardamoms
12. 8 tablespoon ghee
13. Salt

RECIPE:
Prick the flesh of the chicken with a fork.
Grind the ginger and garlic and apply to the chicken pieces.
Grind saffron with milk and cream and mix with the curd in a large shallow bowl.
Put the chicken pieces in the curd to marinate.
Grind the chillis to a smooth paste with 1 tablespoon of water.
Slice the onions fine. Roast the nuts on a moderate heat, remove skins and grind to a smooth paste.
Heat the ghee in a large pan and saute the onions till tender.
Add pieces of chicken and fry till lightly brown .
Add remaining curd mixture, chillies, cardamoms, nut paste, salt and a cup of water and cook till chicken is tender and ghee floats on the top .