5Senses | Mughlai Chicken

• 750g Boneless Chicken

• ½ tsp Salt

• ½ cup Oil

• 2 Medium Onions (grated)

• 1 tbsp Ginger-Garlic Paste

• 1 tsp Red Chili Powder

• ½ tsp Turmeric

• 1 tsp Coriander Powder

• 2 Tomatoes (paste)

• ½ cup Yogurt

• 2 tbsp Cashew Nut Paste

• ½ cup Water

• 1 tsp Dried Fenugreek

5Senses Whole Spices

• 10–12 Black Peppercorns

• 2 Bay Leaves

• 1 Star Anise Whole

• 2 Green Cardamom Pods

• 4–5 Cloves Whole

Ritual Grind

• ½ tsp 5Senses Black Peppercorns

• 2 5Senses Green Cardamom Pods

1. Heat oil in a karahi (wok).
2. Add 5Senses whole spices and bloom for 30–60 seconds.
3. Add grated onions and cook until light golden.
4. Add ginger-garlic paste and cook for 2 minutes.
5. Add marinated chicken and cook for 10 minutes on medium-low heat.
6. Add chili powder, turmeric, and coriander powder. Cook for 1–2 minutes.
7. Add tomato paste, then yogurt and cashew paste (Cashew paste: Soak cashews in water or milk and blend smooth). Cook for 1 minute.
8. Add water, cover, and cook 3–4 minutes until the chicken is tender.
9. ½ tsp prepared 5Senses black pepper & cardamom powder.
10. Crush Dried Fenugreek Leaves between your palms and sprinkle it in.
11. Garnish with green chilies, coriander, and sliced ginger.