******* 🎥 THIS VIDEO IS AVAILABLE WITH ENGLISH SUBTITLE 🎥 *******
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.
Thanks for watching😊
After watching, please take a minute to leave a comment or subscribe😊
LET'S CONNECT:- ► https://bit.ly/PerpetualsKitchen
---------------------------------------------------------------------------------------
✉ CONTACT:-
perpetualskitchen@gmail.com
#perpetualskitchen #chickenmumtaz #chickencurry #creamychickenrecipe #chickenlovers #
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.
Thanks for watching😊
After watching, please take a minute to leave a comment or subscribe😊
LET'S CONNECT:- ► https://bit.ly/PerpetualsKitchen
---------------------------------------------------------------------------------------
✉ CONTACT:-
perpetualskitchen@gmail.com
#perpetualskitchen #chickenmumtaz #chickencurry #creamychickenrecipe #chickenlovers #
Category
🛠️
Lifestyle