Mughal recipe ebook


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Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire.

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Mughal recipe ebook

  2. 2. Table of Contents Mughal Recipe Traditional Mughlai Chicken Recipe…………………………………………………..3 Reshmi Kabab recipe……………………………………………………………………4 Shahi Chicken Tikka Recipe…………………………………………………………….5 Shahi Chicken korma Recipes …………………………………………………………6 Shahjahani Chicken recipe……………………………………………………………..7 Mughlai Chicken (murgh) masala……………………………………………………..8 Mughlai whole chicken curry…………………………………………………………..9 Mughlai Chicken Handi……………………………………………………………….10 Chicken Dum Biryani Recipe………………………………………………………….11 Murg(Chicken) Malai Kabab………………………………………………………….12 Chicken Makhani Recipe……………………………………………………………...13This eBook brought to you by: Copyright ©
  3. 3. Traditional Mughlai Chicken Recipe :Ingredients to cook Traditional Mughlai Chicken : 2 lb/1 kg boneless chicken 1 cup – chicken stock 1″ stick of cinnamon 5 pods of cardamom 1 tsp – coriander powder 1 tsp – cumin powder 1 tsp – red chilli powder 2 onions ground to a paste 2 tsps – garam masala 2 tsps – garlic paste 1 tsp – ginger paste 10-15 almonds blanched and skin removed 5-6 tbsps – thickened/ heavy/ double cream whisked 4 tbsps – ghee Salt as per tasteDirection to cook Traditional Mughlai Chicken :1.Before you start you need to Grind the almonds into a fine paste and keep aside.2.Heat the ghee in a pan and fry the onions till they are golden brown or translucent.3.Now add the ginger and cinnamon ,garlic pastes and cardamom and fry for a minute.Now add all the other spices (except the garam masala)and fry till the ghee begins to separate from the masala. Add the chicken and fry till sealed or chicken turns opaque.4.Add the stock, salt to taste and cook till the chicken is done.Whisk the cream to ensure that there are no lumps in it.5.Add the cream and the almond paste to the chicken and stir well. Turn off the fire and sprinkle the garam masala over the chicken. Cover thedish immediately.6.Serve it after a few minutes with indian naans or roti . Chicken Recipes3 Copyright ©
  4. 4. Reshmi Kabab recipe :Ingredients to make Reshmi Kabab recipe: 1 kg – boneless chicken cut small cubes 2 – large onions chopped 1 tbsp – ginger paste 2 tbsps – garlic paste 1cup – coriander leaves 1/2 cup – fresh yoghurt 1/2 cup – almonds Juice of 1 lemon For grilling kababs Butter or oil Salt to taste.Direction to make Reshmi Kabab recipe:1. Soak the almonds in hot water for 10 mins so that the skins loosen.Now remove the skin of all the almonds.2. Mix the almonds , ginger and garlic pastes , coriander , onion and grind it to make smooth paste. Add salt as per taste, the lemon juice and mixwell.3. Pour this paste and the yoghurt(should not be sour) over the chicken and mix well to coat all the pieces. Cover and keep to marinate in therefrigerator for 24 hours.Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.4. When the chicken is cooked well, remove from the skewers.5. Reshmi kabab ready for serve with hot Naans,roti or Mint-Coriander Chutney. Chicken Recipes4 Copyright ©
  5. 5. Chicken tikka Recipe :Ingredients for cook Chicken tikka Recipe : 2lb/1 Kg – Boneless chicken Butter for bastingTo Marinade Chicken: 1 tsp - Garam masala 1/2 tsp - Mace and nutmeg powder 1 tsp - Lime juice 1 cup - Yogurt 1 tbsp - Ginger and garlic paste 4 tbsp - Chilli powder 1 tbsp - Coriander powder 1 nos - Chicken stock cube Salt as per your tasteDirection to Cook Chicken tikka Recipe:1. You need to mix all ingredients and Marinade Chicken overnight .2. Before Grilling,Take out of the fridge 1 hour so it’s come to room temperature. Skewer Boneless chicken . Grill on hot charcoal grill, bastewith butter and turn over and cook frequently rotate so its cooked equally on all sides. Cook till its done.3. Garnish with onion rings, tomato slices, green coriander and serve. Chicken Recipes5 Copyright ©
  6. 6. Shahi Chicken Korma Recipe :Ingredients to make Shahi Chicken korma Recipes : 1 lb / 500 gm chicken 1 big onion (cut into slices) 1 big tomato ( puree ) 1 tsp ginger garlic paste 1/2 tsp caraway seeds 1/2 tsp dry fenugreek leaves 1/4 cup whipping cream pinch of asafoetida 3 tsp oil salt as per tasteFor Chicken marination : 1/4 tsp turmeric powder 1/2 tsp coriander powder 1 tsp red chili powder 1/2 tsp garam masala 1/2 tsp cumin powder 6-8 cashews paste 1 tsp lime juice 1/4 cup yogurtDirection to make Shahi Chicken korma Recipes :1. Combine all Marination ingredients into bowl and marinate chicken pieces into a mixture. Let the chicken Pieces marinate for about 1 hour in arefrigerator.2. Heat 1 tsp of oil in a pan. Now add onion slices and saute till onion becomes transperant or slight brown . Let it cool down completely andmake a smooth puree by adding little water. Keep it aside.3. Heat 2 tsp oil in a pan. Add pinch of asafoetida and caraway seeds . Add onion puree and saute for a few minute.Add marinated chicken andsalt to taste. Mix well. Cover the pan and let it cook for 2 to 3 minutes.4. Add tomato puree and let chicken cook on medium heat for about 8 to 10 minutes. Keep stirring frequently.5. Add fenugreek leaves and whipping cream. Let gravy simmer on low heat for about 2 to 3 minutes.6. serve hot with naan ,chapati or plain rice. Chicken Recipes6 Copyright ©
  7. 7. Shahjahani Chicken recipe :Ingredients to make Shahjahani Chicken recipe : 1 Kg chicken 2 tsp Garam masala 6 tbsp Poppy seeds 1 bunch Coriander leaves 2 tsp Cumin seed 2 tsp Garlic 6 tbsp Ginger 5 Red chillies 2 tbsp Turmeric powder 1 1/4 cup Fresh cream 1 cup Cashewnuts 1 cup Dried fruit 1/2 cup Vinegar 3 tbsp Butter 1 cup Ghee or Oil salt as per tasteDirections to make Shahjahani Chicken recipe :1. Clean and wash the chicken 3 to 4 times and drain. Now cut the medium pieces of chicken .2. First Grind poppy seeds ,cashewnuts, and cumin seeds separately and keep aside.Grind all the spices and make a smooth paste and keep aside.3. Now Apply half ground masala paste and vinegar to chicken pieces and keep aside to marinate for atleast 1 to 2 hour.4. Heat Ghee or oil into deep pan and fry chicken pieces till tender. Add cashewnut paste and remaining ground masala paste.5. Add a little water, and simmer on a low heat till chicken done or about 10 to 15 minute.6. Now add butter and fresh cream and simmer it for 5 minute more . Garnish with dry fruit.7. serve hot with roti,naan. Chicken Recipes7 Copyright ©
  8. 8. Mughlai Chicken (murgh) masala :Ingredients to make Mughlai Chicken (murgh) masala : 3 lb / 1½ kgs chicken (cut into large pieces) 2 – large onions (Finely chopped) 5 tomatoes (cut into small bits) 1 tsp shahi jeera 2 tsp garam masala 4 tsp poppy seeds 2″ piece ginger 6 flakes of garlic 2 tbsp chilly powder Just pinch of tarmaric (haldi) 250 ml ghee or oil Salt as per tasteDirection to make Mughlai Chicken (murgh) masala :1. Grind shahi jeera,garam masala,poppy seeds,piece ginger,flakes of garlic,chilly powder and pinch of tarmaric to make a fine paste.2. Heat oil in a pan and fry the finely chopped onions until golden brown.Then fry the masala paste and lastly the tomato. Fry until the oilseparates.3. Now add in the chicken pieces and fry it for 10 minutes untill chicken pieces tender and soft.4. Add salt and water to Cook well till Gravy is thick.5. Serve hot with Naan or roti. Chicken Recipes8 Copyright ©
  9. 9. Mughlai whole chicken curry :Ingredients to make Mughlai Whole Chicken Curry : 1 – chicken whole 2 – green chillies made into a paste 4 – cloves 1″- piece cinnamon broken 4 – brown cardamoms peeled 8 – black peppercorns 1 tsp – cumin seeds 2 tsp – coriander seeds 2 – large onion finely sliced 1 cup – tomato puree 10 – almonds 1 cup – water 2 tbsp – oil salt to tasteFor marinade Chicken : 2 tbsp – ginger and garlic pastes 1 tsp – turmeric 1 tsp – garam masala 1 tsp – red chilli powders 1 cup – yoghurt well beaten salt as per tasteFor Garnishing Recipe: fresh cream finely chopped coriander leavesDirection to make Mughlai Whole Chicken Curry:1. Make cuts on the chicken. In a bowl mix together half of the ginger and garlic paste and red chilli powder. Now Add turmeric powder,garammasala powder, yoghurt and salt to taste. Mix well. Marinade chicken in this mixture very well and allow to marinate in the refrigerator for atleast an hour 1 or 2.2. In a pan roast together peppercorns, cinnamon,cumin seeds,cloves, cardamoms, coriander seeds and almonds till they are aromatic. Fry thesliced onions till brown. Allow to cool. Grind together roasted spices, browned onions and the remaining ginger and garlic pastes with a littlewater.3. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium heat for about 2 minute or till thechicken is browned lightly. Remove fried chicken from the pan and keep aside.4. Add the remaining oil, heat it till hot and fry the paste on medium heat for about 2 minutes.5. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heatfor about 30 minutes or till the chicken is fully tenderised or cook well.6. Garnish with fresh cream and finely chopped coriander leaves. Chicken Recipes9 Copyright ©
  10. 10. Mughlai Chicken Handi recipes :Ingredients to make Mughlai Chicken Handi Recipe: 1/2 kg Chicken boneless 1 1/2 tbsp Coconut powder 1 1/2 tbsp Almonds powder 1/2 tbsp Red chili powder 1 tsp Fenugreek leaves (qasoori methi) 1 tsp Coriander powder 1/2 tbsp White pepper 1/2 tbsp Ginger (crushed) 1/2 tbsp Garlic (crushed) 1/2 tbsp Cumin powder 2 tbsp Khoya (Reduced whole milk) 2-3 tbsp onion paste (Boiled) 3 tbsp Tomato paste Turmeric just a pinch 1 cup Fresh cream 3-4 tbsp Oil salt as per tasteDirection to make Mughlai Chicken Handi Recipe :1. Heat oil in a pan and fry garlic and ginger(crushed) in it till light golden brown.When garlic and ginger become light brown, add chicken andcook for a few second.2. Now add Red chili,coriander powder,Turmeric, cumin powder,fenugreek leaves(qasoori methi),white pepper, salt and mix well.3. Add boiled onion paste, almond powder, coconut powder,tomato paste and mix well.Now add fresh cream to make gravy thick.At the end addKhoya (reduced whole milk) and cook for a few seconds.4. Now curry is ready to serve.Garnish with cut coriander and ginger. Chicken Recipes10 Copyright ©
  11. 11. Chicken Dum Biryani Recipe:Ingredients to make Chicken Dum Biryani: ½ kg – Chicken 500 gm – Basmati Rice washed and drained A pinch of Saffron (dissolved in 2 tbsp warm milk) 3 – Green Cardamoms (Elaichi) 3 – Cloves (Lavang) 1 – Cinnamon Stick (Dalchini) 1 – big Onion (sliced) 2 – Whole Star Anise 8 tbsp – Oil 2 tbsp – Ghee 6 cups – Water Salt as per taste.For Marinate the Chicken : 2 tsp – Ginger-Garlic Paste 2 cups – Yogurt (thick Curd) 2 tsp – Garam Masala Powder 2 tbsp – Chilly Powder 4 tbsp – Tomato Paste ½ tsp – Mace (Javitri)(ground) ¼ tsp – Nutmeg (Jaifal)(grated) Salt as per taste.Direction to make Chicken Dum Biryani:1. Take Yogurt (curd),garam masala,ginger and garlic paste,nutmeg, mace,tomato paste, chilly powder and salt in a bowl and mix into apaste.Marinate the chicken with the paste and keep it to the side for 3 to 4 hours.2. Put water in a pot and get it to boil.Heat ghee in a pan and crackle star anise, cardamoms, cloves & cinnamon.Stir in rice and fry it for 4-5minutes.Add the rice to the boiling water, sprinkle a pinch of salt and cook until rice is ¾ cooked.Strain the rice using colander.3. Take 1 tbsp oil in a pan and fry onion until it is golden brown. Remove the onion and keep it to the side.Pour in the remaining oil into the panand cook the chicken for 6-7 minutes or until it discharges oil.4. Mix in rice and add fried onion, ghee and saffron.Now cover the pan with aluminium foil and set the pan over another pan. Cook on high flamefor 5 minutes.5. Reduce the flame to medium and cook for about 20 minutes.Remove from the heat and serve hot. Chicken Recipes11 Copyright ©
  12. 12. Murg(Chicken) Malai Kabab Recipe ::Ingredients to make Murg(Chicken) Malai Kabab : 12 boneless chicken medium pieces 4 green chillies finely chopped 2 tbsp finely chopped coriander leaves 1 tbsp each of ginger and garlic pastes ½ tsp each of mace and nutmeg powders 1 tsp white pepper powder 1 tbsp grated cheese 1 tbsp lemon juice 2 tbsp fresh cream 1 egg beaten butter for basting salt as per tasteFor garnishing Murg(Chicken) Malai Kabab : finely cut onion rings lemon wedgesDirection to make Murg(Chicken) Malai Kabab :1. Clean chicken pieces well.Prick the flesh of the chicken all over with a fork and make incisions with a sharp knife on chicken pieces.2. Except lemon juice ,Mix together rest of all the ingredients and roll Chicken pieces in this mixture paste. Refrigerate for at least 3 to 4 hours.(preferably overnight)3. Preheat the oven for 250 °C and skewer the chicken pieces . Baste Chicken pieces with butter (Baste Frequenty) and cook for about 15 to 20minutes or till the chicken is tender or soft.4. Sprinkle lemon juice all over chicken pieces before serving. Garnish with lemon wedges and onion rings. Chicken Recipes12 Copyright ©
  13. 13. Chicken Makhani Recipe :Ingredients to make Chicken Makhani: 450 gms – Boneless Chicken Thighs 1 tbsp – Ginger and Garlic paste 2 tsp – Lemon juice 1 tsp – Garam Masala 1 tsp – Kashmiri Red Chili Powder 1 tsp – Ground Cumin 1 cup – Tomato Puree 1 – Bay Leaf 1/4 tsp – Cayenne Pepper 1 – Shallot finely chopped 1/4 – White Onion finely chopped 1 tbsp – Cornstarch 1/4 cup – plain Yogurt 1 cup – Cream 2 tbsp – Butter 2 tbsp – oil 1/4 cup – Water 1 pinch Black Pepper 1 pinch Salt or as per taste.Direction to make Chicken Makhani :1. Heat oil in a large saucepan over medium high heat.Saute onion and shallot until it becomes soft and brown.2. Add butter,garam masala, chili powder,lemon juice, ginger and garlic paste,cumin and bay leaf into the saucepan. Cook it for 1 to 2minute.Then add tomato sauce, and cook for another 2 minutes,Stir in cream and yogurt.stir it frequently.3. Reduce heat to low.Now again heat it for 10 to 12 minutes, stirring frequently.Season it with salt pepper. Remove from heat and set aside.4. Heat oil in a large heavy skillet over medium heat.Cook the chicken until it turns lightly browned, about 10 minutes.Reduce heat, and seasonwith garam masala and cayenne.5. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced.Stir cooked chicken into sauce.6. Mix together cornstarch and water, and then stir into the sauce and cook about 5 to 10 minute.7. Chicken Makhani ready for serve. Chicken Recipes13 Copyright ©