Magnificent Mughlai cuisine

The Mughals invaded India in the 16th century, adding yet another culture to a land already full of so many. They brought with them their own distinctive cuisine and the world has benefited. Rich dairy, heady spices and more characterize this delightful style from the North, heavily influenced by elements of Central Asia.

But the best way to discover those delightful aspects is through some recipes.

Mughlai pulao recipe

This chicken Mughlai style is easy to prepare and a fantastic way to know about Indian culture. Mix your own spices or, as an easier alternative to the separate spices, buy some garam masala pre-made.

Ingredients

Spices

1 tsp red chili powder
2 tsp coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
1 tsp salt
5 cloves
5 Cardamons
5 Peppercorns
3 Garlic pods
1 inch (2.5 cm) ginger stick
1 inch (2.5 cm) cinnamon stick
1 tsp saffron

Procedure

Chicken - Add some ghee to a skillet and brown the onions. Add both the chicken and mutton and stir well. Shake on the spices and move the meat around to coat it. Pour on the water and cook until the pink chicken juices have turned white, about 20 minutes.

Curd - Add the saffron to the yogurt and blend well. Add the mixture to the skillet and cook for an additional 10 minutes.

Chicken Mughlai recipe

Here we see a significant difference from, say, Tandoori Chicken.

Ingredients

Procedure

1. Crack the eggs into a bowl and add the cream, followed by the sugar. Mix well. Then, warm the ghee in a skillet and add ginger, garlic, cardamon and cinnamon. Add the chicken chunks and stir well. Fry for 15 minutes on medium-high.
2. Lower the heat to medium and pour the egg mixture onto the chicken. Simmer for an additional 5-10 minutes. Test with a fork to ensure that any pink juices in the chicken have turned white. Toss on the almonds, then serve hot.

Mughlai paratha recipe

This simple-to-prepare paratha dish will complement either chicken dish above very nicely.

Procedure

1. Mix the flour with baking powder and add a pinch of salt. Add water a little bit at a time, just until the flour can be made into a thick dough. Then, roll the dough into balls about an inch in diameter. Add a drop of oil, then flatten them with the heel of your palm and fold into a half-circle. Brush the flattened dough with well-beaten egg.
2. Get out your tava (an iron griddle) and heat it to medium-high. Pour on some canola oil, just enough to coat the bottom. Then fry the dough half-circles, flipping when brown.

Cooking tips

Maida is a type of refined flour.

Recipe type

All seasons, main meal.