Mughlai Chicken Curry

This chicken curry is a must in all social gatherings, be it a pot luck party or just a family get together. Though the process is quite lenthy the results are truly mouthwatering. I got this recipe from one of Neeth's friends. Amit had cooked this amazing curry in his new Hawkins and we just cudn't stop digging in. Oh and if you have left overs... dont forget to try the next recipe on the list.

Ingredients:Chicken Marinade:
Chicken 1 tray boneless or 1lb
1 inch Ginger
6 cloves Garlic
7 Green Chilies
1 cup Yogurt
Salt
½ tsp Turmeric
1 tsp Garam Masala
Bunch of Coriander leaves

Dry Masala:5 cloves
5 peppercorns
1 small stick cinnamon
2 cardamoms
5 Almonds
2 tbsp Coriander seeds
1 tsp cumin seeds

For Curry:
1 big onion sliced thin
4 medium sized Tomatoes blanched & pureed
Oil or ghee to fry chicken & masala
Chopped Coriander
Lime juice

Method:Mix Yogurt with a tbsp of water to form a smooth consistency.
Grind or mash Ginger, Garlic & Green chilies to form a smooth paste.
Add the paste, salt, turmeric & garam masala to the yogurt
Add boneless chicken (slit chicken pieces to allow the marinade to work on the meat), add chopped coriander and allow to marinade for at least 30mins
In a pan dry fry the masala and make a fine powder, set aside.
Fry onions till golden brown & grind them to a smooth paste. Now add the ground masala powder and grind once again.
Add oil in the pressure cooker, fry the ground masala for about 3 mins.
Drain chicken from the yogurt mixture & if you have enough time fry chicken golden brown separately. If not drain & add to the pressure cooker, mix with the masala and fry for another 5 mins. (Do not throw away the yogurt mixture after draining, set aside).
Now add the Tomato Puree
Add the yogurt mixture
Add salt to taste, chili powder if necessary, coriander leaves & close the cooker
Allow to cook for about 20mins or 2 whistles.
Garnish with coriander & lime juice.

Serve with Rotis, pulao or rice.
Cuisine: Indian