Mawa Chicken
Introduction of Mawa Chicken
When it comes to Indian cookery, many dishes can match the majesty and uproariousness of Mawa Chicken. This exquisite dish combines tender funk pieces with a luxurious gravy made from mawa( khoya or dried milk solids), cashews, and sweet spices. The result is a delicate, slightly sweet, and scrumptious curry that’s perfect for gleeful occasions or family gatherings.
Why Mawa Chicken?
Mawa Chicken stands out as a form that bridges traditional Mughlai flavors with contemporary tastes. Its delicate texture and sweet mix of spices make it a crowd- pleaser. Plus, the addition of mawa not only adds uproariousness but also gives it a unique flavor that differentiates it from other funk curries like Butter Chicken or Korma.
What Makes This form Special?
- Mawa( Khoya) The secret component that adds unequaled uproariousness.
- Cashew Paste Enhances the creaminess and adds a subtle agreeableness.
- sweet Spices From cardamom to cloves, the spices make the dish ambrosial and scrumptious.
- Perfect Balance A careful balance of savory, sweet, and mildly spiced notes.
Constituents for Mawa Chicken
For the Chicken Marinade
- 500g chicken( bone- heft or boneless, as preferred)
- soupspoons yogurt( curd)
- 1 tablespoon gusto- garlic paste
- 1 tablespoon red chili greasepaint
- ½ tablespoon turmeric greasepaint
- ½ tablespoon swab
- 1 teaspoon bomb juice
For the Gravy
- 3 soupspoons oil painting or ghee
- 1 bay splint
- 2 green cardamom capsules
- 3- 4 cloves
- 1- inch cinnamon stick
- 1 large onion, finely diced
- medium tomatoes, pureed
- tablespoon gusto- garlic paste
- ¼ mug cashew nuts( soaked in warm water for 15 twinkles and blended into a smooth paste)
- ¼ mug mawa( khoya), atrophied
- tablespoon coriander greasepaint
- ½ tablespoon cumin greasepaint
- ½ tablespoon garam masala
- 1 tablespoon red chili greasepaint( according to your taste)
- ½ mug fresh cream or full- fat milk
- 1 mug water( acclimate thickness)
- swab to taste
- Fresh coriander leaves for garnish
Step- by- Step form of Mawa Chicken
Marinate the Chicken
Wash the chicken completely and stroke it dry.
In a mixing coliseum, combine yogurt, gusto- garlic paste, red chili greasepaint, turmeric greasepaint, swab, and bomb juice.
Add the funk pieces to the condiment, icing they’re well- carpeted. Cover and let it marinate for at least 30 twinkles, or overnight for stylish results.
Prepare the Base
Heat oil painting or ghee in a heavy- bottomed visage over medium heat.
Add the whole spices bay splint, cardamom capsules, cloves, and cinnamon stick. Sauté until sweet.
Add the diced onions and fry until golden brown. This step is pivotal as it forms the flavor base of the curry.
Cook the Tomatoes
Stir in the gusto- garlic paste and sauté for 1- 2 twinkles until the raw smell disappears.
Add the tomato puree and cook until the oil painting starts to separate, about 5- 7 twinkles. This ensures the tomatoes are well- cooked and the gravy has a smooth texture.
Add Spices
Lower the heat and add coriander greasepaint, cumin greasepaint, red chili greasepaint, and a pinch of swab. Mix well.
Cook for another 2- 3 twinkles to let the spices bloom and integrate with the gravy.
Incorporate the Mawa and Cashew Paste
Add the atrophied mawa to the visage and stir well. The mawa will melt into the gravy, adding uproariousness and a subtle agreeableness.
Stir in the cashew paste and blend until completely combined.
Cook the Chicken
Add the marinated chicken pieces to the visage and stir to fleece them with the gravy.
Cook for 8- 10 twinkles, stirring sometimes, until the funk is no longer raw on the outside.
poach and Finish
Add water to acclimate the thickness of the gravy. Bring it to a gentle poach.
Cover the visage and let the funk chef on low heat for 20- 25 twinkles, or until tender and completely cooked.
Mix in the cream or milk and garam masala. Acclimate swab to taste.
Cook for an fresh 2- 3 twinkles, icing the flavors immingle beautifully.
Garnish and Serve
Turn off the heat and trim with fresh coriander leaves.
Serve hot with naan, roti, or fumed rice.
Pro Tips for Perfect Mawa Chicken
- Quality constituents Use fresh funk, high- quality mawa, and fresh cream for the stylish results.
- Marination Do n’t skip the marination step — it infuses the funk with flavor and makes it tender.
- Slow cuisine Cooking the funk on low heat allows it to absorb the flavors of the gravy.
- Balance Flavors Acclimate spices and agreeableness to suit your taste. However, add a squeeze of bomb juice for a touch of acidity, If the gravy feels too rich.
- Texture Blend the gravy well to achieve a smooth and delicate thickness.
Serving Suggestions of Mawa Chicken
Mawa Chicken dyads wonderfully with
- Indian viands Naan, paratha, or roomali roti.
- Rice Jeera rice, fumed basmati, or smoothly seasoned pulao.
- incidents A side of cucumber raita or onion salad adds newness.
Constantly Asked Questions
Can I make this dish vertebrate?
Absolutely! Substitute the funk with paneer or vegetables like cauliflower, potatoes, or bell peppers. Acclimate the cuisine time consequently.
Is there an volition to mawa?
still, use condensed milk or a admixture of milk greasepaint and cream to replicate the rich flavor and texture, If mawa is unapproachable.
How do I store leavings?
Chill the leavings in an watertight vessel for over to 2 days. Reheat gently on the stovetop, adding a splash of water or cream to loosen the gravy.
Read More: Honey Sriracha Chicken Wings
Conclusion Of Mawa Chicken
Mawa Chicken is a dish that elevates the everyday funk curry to a epicure experience. With its delicate, nutty, and slightly sweet profile, it’s sure to win over indeed the most sapient palates. Whether you’re preparing it for a special occasion or a cozy regale, this form is bound to leave everyone asking for seconds. Try it moment, and let the magic of mawa transfigure your kitchen into a culinary haven!
