This document provides a recipe for Mughlai Chicken, including a detailed list of ingredients and step-by-step instructions. It notes that the recipe originated from the blogger's kitchen and shares secrets to making the dish at home over the winter. The recipe calls for over 30 common Indian spices and ingredients and involves marinating the chicken for 30 minutes before a 2.5 hour cooking process. Advantages and disadvantages of each main ingredient are also discussed.

1. Mughlai Chicken | Homemade Recipe
Straight from my kitchen.
Hello viewers,
A warm welcome to your own blog “Food Food Junction”, today i have
come up with a new dish "Mughlai Chicken | Homemade Recipe" named by me its a
delicious chicken dish. I will share all the secret's with you from the ingredients to
recipe, so try this dish at home and enjoy with your family in this winter.
So don't worry about calories it can be burnt but if you ignore this dish you'll might
miss the delicacy.
Being an Indian and a Bengali we are a born foodie and initially the influence of the
mughal food delicacies is totally have been a part of our life. The dish is some how
heavy & rich for those people who are in diet.
Mughal impact is generally discrete in meat arrangements particularly chicken and
sheep. Chicken and other meats became prevalent. The impact was apparent in
pastries. This impact prompted expanded utilization of milk, cream and sugar
alongside costly flavors like cardamom and saffron.

2. Can you please give your valuable feedback by writing a simple comment in the
comment's box or even just a give a smiley please. ☺☺☺☺
=======================================================
Ingredients :-
● Chicken : 1.4 kg
(approx).
● Curd : 500 gm.
● Onion : 12 pcs.(big) 2
(small).
● Ginger : 5-6 thick
slices.
● Garlic : 10-15.
● Green Chili : 25-30.
● Salt : (to taste).
● Sugar : (to taste).
● Vinegar (normal) : 4 table
spoon.
● Tomato : 8-10 (big)
● Capsicum : 4 (big).
● Green cardamom : 6 pcs.
● Cinnamon stick : 3 pcs

3. ● Bay leaf : 4 pcs.
● Cloves : 6 pcs.
● Black pepper : 6 pcs.
● Nutmeg : 1/4 (powder).
● Mace : 1/4 (powder).
● Caraway seeds (shahi jeera) : 1 (tale spoon).
● White Pepper : 1 (table
spoon).
● Rose water (essence) : 6 table spoon.
● Kewda water (essence) : 4 table spoon.
● Ghee (clarified butter) : 8 table spoon.
● Mustard oil : 6 cups
(small).
● Poppy seeds : 50 gm.
● Cashew : 50 gm.
● Melon seeds : 25 gm.
● Raisin : 25 gm.
● Milk : 500 gm.
● Turmeric powder : 4 table
spoon.
● Sweet attar : 2 drops.
● Garam masala powder : 4 (tea
spoon).
========================================================

4. Best Time To Buy Fresh Chicken From Market:-
Best Buy's:-
● Buy chicken in the morning.
● Go to the shop where lots of chickens are sold.
● To avoid crowds of any particular shop, go any other shop but the chicken must be
freshly cute and wash properly in your presence.
Some Sign Of Fresh Chicken :-
Here are some tips:-
● If you prefer desi chicken then you do not have to bother about it.
● For poultry purpose first see the eyes of the chicken.
● Do not take if the chicken is previously died it may cause you later.
● For taking cut piece please ask the shop keeper when it had been cut.
● Last but not the least try to avoid the frozen chicken as much as possible.

5. Advantage and Disadvantage of the
Ingredients:
Advantage. Disadvantage.
v Chicken :
A food wealthy in protein,
chicken can assist with
weight the board and lessen
the danger of coronary
illness.
v Chicken :
Constipation may occur for some persons.
v Curd :
Helps in digestion, reduces
high blood pressure and
very helpful for bone health.
v Curd :
Individuals with joint pain might avoid the
curd.
v Onion : Decrease the
cholesterol level and it’s
also consists of anti
oxidant.
v Onion : Persons who had
asthma might avoid
onion.
v Ginger : Prevents stress. v Ginger : No such
disadvantage if it use in
dishes.

6. v Garlic : It is highly
nutritious.
v Garlic : If anyone having
digestion problem then
use a little bit.
v Green chilies : It keeps
your skin glowing and
healthy.
v Green chilies : No such
disadvantage if it use in
dishes.
v Salt : Enhance the taste of
the dish.
v Salt : But it has many
disadvantages, so please
use as less to your taste
buds.
v Sugar : Enhance the taste
of the dish.
v Sugar : It has many
disadvantages, so please
use as less to your taste
buds.
v Vinegar : It just reduces
blood sugar to a certain
level.
v Vinegar : It can damage
your teeth because it
contains acetic acis.
v Tomato: It contains
vitamin B and E.
v Tomato: IF anyone having
uric acid, so they have it
in a small quantity.
v Capsicum: This is a green
vegetable so it protects
from lower heart
diseases.
v Capsicum: No such
disadvantage if it use in
dishes.
v Green Cardamom: It is
very good for digestive
system and can prevents
ulcer to some extent.
v Green cardamom: No such
disadvantage if it use in
dishes.

7. v Cinnamon stick: Very
helpful and improve
sensitivity of the
hormone insulin.
v Cinnamon stick: The
spices has no such side
effect if it is used in dish.
v Bay leaf: Rich source of
vitamin A,C, K+, and
calcium.
v Bay leaf: The spices has
no such side effect if it is
used in dish.
v Cloves: Full of anti
oxidants.
v Cloves: No such
disadvantage.
v Black pepper: Helps to
loose body weight.
v Black pepper: No such
disadvantage.
v Nutmeg: Helps to relief
pain and indigestion.
v Nutmeg: Do not use the
spice daily.
v Mace: It helps who are
worried about
constipation.
v Mace: Do not use the spice
daily.
v Shahi jeera: Good home
made remedies for the
respiratory system.
v Shahi jeera: The spices
has no such side effect if
it is used in dish.
v White pepper: Helps to
build immune system.
v White pepper: No such
disadvantages.
v Rose water: Only for the
purpose of essence.
v Rose water: Can be used
(optional).
v Kewda water: Only for the
purpose of essence.
v Kewda water: : Can be
used (optional).

8. v Mustard oil: Consists of
lots minerals and
vitamins.
v Mustard oil: Can be
replace by the sunflower
or rice bran oil which is
much lighter.
v Ghee: It has rich sources
of vitamins and
antioxidants.
v Ghee: It consist of fats so
use it slightly.
v Poppy seeds: Consists of
lots minerals and
vitamins.
v Poppy seeds: Do use every
day.
v Cashew: Consists of low
sugar and rich in fiber.
v Cashew: No such
disadvantages.
v Melon seeds: Consists of
lots minerals and
vitamins.
v Melon seeds: No such
issues.
v Milk: Its also consists of
lots minerals and
vitamins.
v Milk: Do not use if you
have allergy.
v Turmeric powder: Good
for daily use and home
remedies.
v Turmeric powder: Can be
used daily.
v Sweet attar: For
fragnance.
v Sweet attar: (optinal).
v Garam masala powder:
Can be use regularly
prevents from mouth
v Garam masala powder:
Can be used daily no
disadvantages.

9. odor and also have
antioxidants.
At a Glance :-
Cuisi
ne
Keywo
rd
Marinati
on Time
Cooki
ng
Time
Servin
gs
Cost
of
Chick
en
(whol
e).
Ri
ch
Di
sh
Beng
ali
style.
Mughl
ai
Chick
en
30
minutes.
2.5
hours
(appro
x).
3 – 4
(perso
n).
340/- Ye
s.

10. Flavours of Dish:-
This is a Mughal Chicken preparation modified in Bengali style.
As the dish is modified in Bengali style but then also the spices are intact in the
preparation.
In this preparation we have use a huge amount of oil, ghee and other spices
which may cause some problems by regular eating so please ignore if are on diet
or have any health related issues.
This recipe is really tasty so please prepare at your home once.
Equipement :-
● Boti, knife, scissor ( to cut the vegetables etc.).
● Mixer Grinder / Mortar and Pestle (to make smooth paste of the spice).
● Kadai / big utensils / non - stick pan.

11. ● Spatula / khunti ( steel or wooden).
========================================================
Recipe:-
First wash the chicken properly then mix the chicken with curd (keep aside 200 gm), salt and
little bit of sugar keep it for an hour to marinate the chicken. Then give onion, ginger garlic,
tomato, green chilies with slight vinegar and a pinch of salt in the mixer grinder and make it a
smooth and lovely paste.

12. After that again make a smooth paste of cashew, poppy seeds, melon seeds, raisins slightly
roasted shahi jeera ( caraway seeds), sada morich (white pepper), nutmeg, mace, add slight water
into it and keep aside.

13. Blanch the capsicum & small onions and put it in a ice cold water to intact the colour of the
veggies.
Take a big utensils and give the mustard oil let it to be warmed up and gradually pour the ghee
note that the ghee shouldn't be scorched , when the oil and ghee is warming give the cinnamon

14. stick (break it), green cardamom, inlet (bay) leafs, cloves, squashed dark pepper and run the
spatula until a smell comes out from it.
Then, at that point, add the ginger, garlic, onion, tomato, green bean stew glue in the oil and mix
consistently until the oil get isolated from the glue, add salt, sugar, turmeric powder.
Then add the marinated chicken with blanched onions with half of the capsicum (rest for
garnish) give the white smooth paste of cashew, poppy seeds, raisins, melon seeds rest of the
curd mix it up with the chicken slowly note that the chicken wouldn't break pour some vinegar
into it .
Keep it in a slow flame for a while until the excess water dries up then add water to boil. Open it
and check the level of the water and stir it.
After the chicken is boiled & cooked ad the lukewarm milk then one by one pour the rose water
(essence ), kewda water (essence), sweet attar (two drops), garam masala powder mix it with the
chicken then give the half blanched capsicum kept aside for garnishing. This is the ideal dish for
your dinner, enjoy wit your family invite your friends and do this preparation serve them and i'm
cent percent sure they will just lick their finger.
Now, our "Mughlai Chicken | Homemade Recipe" is ready to serve with garma garam laccha
paratha's and roties. Its yummy to taste and the ingredients i have use in the dish has a medicinal
value ( except the essence ).
So, do try this at home enjoy with your family and do tell me in comment how was it and if you
like this recipe please do follow me and share with others.

15. (Note) :The dish "Mughlai Chicken | Homemade Recipe " we prepare properly maintain with
hygiene as it is made in home, therefore the spices are totally fresh and about the oil and ghee
use in this preparation is completely fresh. Please do not use the oil in another dish because the
smell of the chicken persist in the oil.
Thanking You,
Yours Bachelor Foodie,
Rana.