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🇮🇳 Indian

Agra Mughlai Duck

🇮🇳 Indian

Mughlai duck curry in a rich cashew and yogurt gravy: duck cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 41 minutes.

Prep 40 min Cook 61 min Serves 4 Hard

Ingredients

  • Yogurt1/4 cup
  • Onion2 medium, finely chopped
  • Tomato2 medium, chopped
  • Garlic4 cloves, minced
  • Ginger1 tbsp, grated
  • Cumin Seeds1 tsp
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Cashews2 tbsp, ground
  • Red Chili Powder1 tsp
  • Duck500 g, in pieces

Optional extras

  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2, juiced

Instructions

  1. 1

    Marinate the duck with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.

  2. 2

    Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.

  3. 3

    Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.

  4. 4

    Add the duck, sear 5 minutes, then add 1½ cups hot water, cover and simmer (or pressure-cook) until tender, about 51 minutes.

  5. 5

    Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.

Chef's tip

Cook meat low and slow (or pressure-cook) until it is truly tender before finishing the gravy.

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Video: Chili Potato With Duck Egg Mughlai Parotta🔥Only Rs. 45/- | kolkata | Agarpara | Street Food | · on YouTube