Mughalai Chicken (beaten egg in chicken gravy)

Chicken: 500 grams

To Marinate:
Curd: half cup whisked
Turmeric powder: 1/4 tsp

To grind first and then add to the marinade:

Ginger: half inch
Garlic: 6 cloves
Dried redchillies: 6
Pepper powder: 1 tsp
Onions: 2 medium sauteed to a golden brown.

Grind this in a mixie and take half of it and apply it on the chicken pieces long with curd and turmeric powder and required salt.

Keep the other half for the sauce.


Tempering to add to the marinated Chicken
Oil: 1 tbsp
Cinnamon: 1 stick small
Cloves: 3
Star Anise: 1
Cardamom: 2

Heat oil and saute the whole garam masala in it and pour it over the marinated chicken.


For the sauce:
The marinade you have kept aside.
Egg: 2 beaten with salt.
Coriander Leaves: a handful

Heat 1 tbsp oil and saute the rest of the ground paste till oil separates.
Add the marinated chicken and saute on low flame for a few minutes.
Now add a cup of water and cook in a pressure cooker on high flame for 3 whistles.
After sometime open the lid and boil the gravy again and add the beaten egg to it and take off fire.
Mix in the coriander leaves.
Goes well with any Indian bread.

Recipe courtesy: Pachakam.com