Mughlai Chicken Ishtu (Stew) is a regal and aromatic dish originating from Mughlai cuisine in India. It features tender chicken pieces cooked in a rich, creamy gravy infused with a blend of fragrant spices like cardamom, cloves, and cinnamon. This stew delights the palate with its creamy texture, a harmonious combination of yogurt-marinated chicken, cashew paste, and a medley of spices, creating a luxurious and flavorful culinary experience.
Here’s a detailed recipe:
Ingredients:
- 500 grams chicken pieces, preferably bone-in for added flavor
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt
- 1/4 cup cashew nuts, soaked in warm water for 30 minutes
- 1/4 cup milk or cream
- 2 tablespoons ghee or oil
- Whole spices (cinnamon, cardamom, cloves)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Prepare Cashew Paste:
- After soaking, blend the cashews into a smooth paste with milk or cream. Set aside.
- Marinate Chicken:
- Marinate chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground coriander, and salt. Let it marinate for at least 30 minutes in the refrigerator.
- Cooking:
- Heat ghee or oil in a pan. Add whole spices (cinnamon, cardamom, cloves) and sauté until fragrant.
- Add finely chopped onions and cook until golden brown.
- Add marinated chicken and cook on medium heat until the chicken is sealed and the spices are well incorporated, around 8-10 minutes.
- Add Tomatoes and Cashew Paste:
- Add chopped tomatoes to the chicken mixture. Cook until the tomatoes soften and the oil starts separating.
- Pour in the cashew paste, stirring well to combine. Let it simmer for a few minutes.
- Simmer:
- Add a cup of water or chicken broth to the mixture. Cover and simmer on low heat until the chicken is tender and the flavors meld together, around 20-25 minutes.
- Adjust Consistency and Seasoning:
- Check the consistency of the stew. If it’s too thick, add a little more water to achieve the desired consistency.
- Adjust salt and spices according to your taste.
- Finish and Garnish:
- Sprinkle garam masala over the stew and mix well.
- Garnish with chopped coriander leaves.
- Serve:
- Serve the Mughlai Chicken Stew hot with rice, naan, or roti.
This Mughlai Chicken Stew captivates with its creamy texture, nuanced spices, and the delightful amalgamation of flavors, a perfect representation of the opulent Mughlai cuisine.
