Mawa Chicken 

I had leftover Mawa from Diwali and the overdose of sweets ensured that I wanted to use it for something savory. So to break the monotony of sweets and the vegetarian period 😀 Mawa chicken seemed like a good option.

Kids enjoyed the milder version but the adults preferred it slightly hot with green chillies. 

Serves – 3  Time – 45 minutes 

Ingredients

  1. Chicken – 500 gms
  2. Tomatoes – 2 medium size, pureed
  3. Onions chopped – 2
  4. Curd – ½ Cup
  5. Fresh Cream – ½ cup
  6. Mawa/Khoya – 50 gms
  7. Ginger Garlic paste – 1 tbsp
  8. Almonds – 5(optional)
  9. Cashews – 8 (optional)
  10. Green Cardamom – 2
  11. Cinnamon – 1 inch
  12. Peppercorns – 10
  13. Coriander Powder – 1 tsp heaped
  14. Chilli powder – 1 tsp
  15. Cumin powder – ½ tsp
  16. Pepper powder – ½ tsp
  17. Turmeric powder – ¼ tsp 
  18. Kasoori Methi – 1 tsp
  19. Salt – 1 tsp or as per taste
  20. Oil 
  21. Green chillies – 2-3 (optional)

Method

  1. Clean the chicken & pat dry
  2. Heat oil in a kadai/pan and add Cardamom, Cinnamon, Peppercorns
  3. Once fragrant, add onions and fry till translucent
  4. Add chicken & fry for another 2-3 minutes or till the colour of chicken is changed 
  5. Next add, ginger garlic paste, coriander powder, chili powder, cumin powder, pepper powder, turmeric powder & kasoori methi. Add 2 tbsp water to avoid burning the spices 
  6. Cook for another 3-4 minutes on medium flame. The raw smell of the spices should go
  7. Next add tomatoes & curd and cook on medium flame till the water from tomatoes & curd dries 
  8. Next add crumbled Mawa & fresh cream and cook for 3-4 minutes on medium flame, stirring continuously
  9. If needed add a ½ cup water to cook the chicken thoroughly. Add the slit green chillies & cover and cook on low flame for 20-25 minutes or till chicken is cooked completely
  10. Switch off the flame and add the dry fruits
  11. Serve hot with roti/parathas

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