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Hello Guys,
Welcome to "Perpetual's Kitchen".
Chicken Mumtaz is a rich and creamy North Indian curry, often featuring tender chicken cooked in a luxurious, mildly spiced sauce made with cream, cashews, and aromatic spices. It’s similar in texture to Chicken Korma but has a more royal, Mughlai feel 😊
🔷Here's a delicious version you can try at home:- ☛FOR PASTE:- * Heat ½ cup of oil in a kadai (Wok) * Add 2 roughly sliced onions - Large size. Saute till the onions are translucent. * Now add 2 roughly sliced tomatoes - Large size. Stir, fry & cook until tomatoes are soft. * Add 4-5 Green Chillies - Cut into two (NOTE:- If you want to make it spic then you can add 7-8 Green Chillies) * Stir,, fry & cook well. * Take it out in a plate & allow it to cool completely. * Transfer the fried ingredients into the grinding jar & Grind it. * Our Paste is ready.
☛FOR TADKA:- * Heat 1 tbsp oil in a mini pan. * Add 1 tbsp butter & allow it to melt. * Add 3-4 Green Chillies - Cut into two * Stir & fry well. * Our Tadka is ready.
⬗Method:- * Add 1 star anise, 15-20 whole Black peppercorns, 6 Cardamoms & 1 tsp Cumin seeds in the same oil in which we fried the onions, tomatoes & chillies. Stir & fry. * Add Chicken (Curry cut pieces with bones) - 1 Kg (Washed & Cleaned) to the kadai. Stir, fry & cook the chicken pieces for 3-4 minutes on high flame. * Add 2 tsp Ginger-Garlic paste. Mix & cook well. * Add 1 tbsp Coriander powder, ½ tsp Turmeric powder, ½ tsp Black Pepper Powder & salt to taste. Mix & cook well. * Add the Onion-Tomato-Chilli Paste. Mix & cook well. * Wash the grinding jar in which we made the paste & pour that water into the kadai. Stir & cook well. * Add Yogurt - 200 grams. Mix & cook for 2-3 minutes (NOTE:- Keep the gas on low flame) * After 2-3 minutes, turn the gas to high flame. * Close the lid & let it cook on low flame for 15-20 minutes. * Open the lid after 15-20 minutes. Stir & mix well. * Add fresh cream - 100 grams. Stir & mix well. * Close the lid & let it cook on low flame for 5 minutes. * Open the lid after 5 minutes & add ½ tsp garam masala & 1 tsp dried fenugreek leaves (Roasted & Crushed). Mix well. * Close the lid & let it cook on low flame for 5 minutes. * Open the lid after 5 minutes. Stir & mix gently. * Pour the prepared Tadka into the kadai. Stir & mix well. * Garnish with freshly chopped coriander leaves.
OUR CREAMY & DELICIOUS "CHICKEN MUMTAZ" IS READY TO SERVE😊 Note:- Serve hot with naan, roti, or basmati rice.
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