Mughlai Chicken Tray Bake



2 whole chicken, cut into 8 pieces and scored (make shallow cuts).
3 tbsp minced green chillies
4 tbsp Supreme Ginger Garlic Paste
1 tbsp Supreme Cumin Powder
½ tsp Supreme Turmeric Powder
Salt to taste
½ cup oil

3 tins nestle thick cream
⅓ cup Supreme Almond Powder
2 tsp sugar
½ tsp Supreme Cinnamon Powder
1 generous pinch saffron
2 tbsp minced green chillies
2 cups fried onions
Salt to taste

1 cup ghee
1 ½ cup oil

2 Medium potatoes sliced into wedges
20 shallots, peeled
20 Supreme dried apricots, soaked in water
2 bulbs of garlic cloves (with skin)
3 boiled eggs, sliced


In a bowl mix together, green chillies, ginger garlic paste, cumin powder, turmeric powder, salt to taste and oil. Add chicken pieces and mix well ensuring the marinade reaches the cuts. Cover and marinate in the fridge overnight. Remove the marinated chicken from the fridge and allow it to come to room temperature. Heat 1 cup of ghee and 1 ½ cup of oil in a pot over medium-high heat. First fry shallots and potato wedges in batches until golden. Drain on kitchen paper and set aside. Next, sear the chicken in batches until golden (4-5 minutes on each side). Place the par-cooked chicken into a baking tray and set aside. Set aside and cool the oil and ghee that was used to fry the chicken. In a bowl mix together, thick cream, almond powder, sugar, cinnamon powder, saffron, green chillies, fried onions and salt to taste. Now, strain the cooled oil and ghee and add to the mix. Stir well until fully incorporated. Preheat the oven at 180°c and prepare a casserole dish or baking tray. Dip each piece of chicken in the sauce then place in the tray. Repeat with remaining chicken then pour over any remaining sauce over the chicken. Scatter over shallots, garlic cloves, potato wedges and dried apricots. Cover with foil and bake in the oven for 30 minutes then remove the foil and bake for an additional 15-20 or until golden. Top with sliced eggs and serve immediately with salad & sliced tiger bread.

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