Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 800g of chicken pieces. Add 0.75 tbsp of salt, 0.25 tbsp of turmeric powder, 0.75 tbsp of red chili powder, 0.75 tbsp of coriander powder, 0.75 tbsp of cumin powder, and 3 tbsp of ginger-garlic paste. Mix thoroughly until all chicken pieces are coated. Make sure to make cuts in the leg pieces for better flavor absorption. Add 3 tbsp of yogurt and mix again until well combined. Set aside to marinate for 10-15 minutes.

2. 2.Sauté Onions

   Heat a wok on medium heat. Add 0.25 cup of oil. Once hot, add 1 cup of finely chopped onions. Sauté the onions until they are translucent, ensuring they do not turn brown.

3. 3.Cook the Chicken

   Add the marinated chicken to the wok with the sautéed onions. Stir well to combine. Cook the chicken on medium-high flame, stirring occasionally, until it starts to change color and some liquid is released. Add the pureed paste of 3 medium-large tomatoes. Stir again to mix the tomatoes with the chicken and spices. Cover the wok with a lid and cook on medium heat for 7-8 minutes to allow the chicken to tenderize and absorb flavors.

4. 4.Finish the Gravy

   Remove the lid and stir the chicken. Add 1.5 tbsp of cashew powder and 2 tbsp of milk cream. Stir well to incorporate the cream and cashew powder into the gravy. Reduce the heat to low and continue cooking until the oil separates and comes to the surface. Sprinkle 0.5 tsp of garam masala and 0.5 tsp of dried fenugreek leaves (kasuri methi). Stir gently to mix. Turn off the heat.

5. 5.Garnish and Serve Mughlai Chicken

   Garnish the Mughlai Chicken with fresh chopped coriander, sliced green chilies, and julienned ginger. Serve hot with naan or rice.

6. 6.Prepare Vegetables for Raita

   Make cuts in the 2 eggplants and insert garlic cloves into the cuts. Make cuts in the second eggplant and insert green chilies. Place the prepared eggplants, 1 tomato, and 1/4 large onion on a grill over low flame. Brush the vegetables with mustard oil. Roast the vegetables, turning frequently, until their skins are charred and the vegetables are soft. Remove from heat and peel the skin off the roasted eggplants while still warm. Finely chop all the roasted vegetables (eggplants, tomato, green chilies, garlic, and onion). Reserve a small portion of the chopped garlic and onion for tempering.

7. 7.Sauté Raita Base

   Heat a pan on medium-low heat. Add 1.5 tbsp of mustard oil. Once hot, add all the chopped roasted vegetables to the pan. Sauté until the raw smell is gone and any excess water has dried up. Reduce heat to low. Add 0.25 tsp of salt, 0.25 tsp of crushed black pepper, and a little crushed cumin. Mix well and cook for a short time. Allow the mixture to cool down.

8. 8.Assemble the Raita

   Transfer the cooled vegetable mixture to a glass bowl. Pour 1 cup of whisked yogurt over the vegetables. Add chopped fresh coriander, extra chopped green chilies (optional), a little crushed cumin, a pinch of black pepper, and a pinch of salt (for the yogurt). Mix everything thoroughly until well combined.

9. 9.Prepare and Add Tadka

   Heat a separate pan on medium-low heat. Add 1 tbsp of mustard oil. Once hot, add a little cumin seeds and the reserved chopped garlic. Fry the garlic until it turns golden brown. Remove from heat. Pour the prepared tadka over the raita in the bowl. Mix the tadka into the raita. Serve the Baigen Ka Raita as a side dish.