Parsi Style Chicken Mahivalla Recipe
Parsi Style Chicken Mahivalla Recipe is a lip smacking dish of layered chicken along with nuts and topped off generously with cream that's finally baked and served by itself as a Sunday brunch.
Parsi Style Chicken Mahivalla Recipe is a delicious Parsi bake, with layers of chicken, nuts, almonds, and caramelised onions topped off with a rich cream.
This layered dish is baked in the oven, for the flavours to infuse and then served piping hot.
Perfect brunch recipe or dinner recipe for your family gatherings.
Serve Parsi Style Chicken Mahivalla as a standalone meal along with Lavender Lemonade Cooler Recipe for a simple Sunday brunch.
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15 M
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75 M
2 Servings
Ingredients
- 750 grams Chicken , cut into big pieces
- 2 cups Whole Almonds (Badam) , blanch, slice and fried
- 1 cup Sultana Raisins , fried
- 5 Caramelized onions
- 8 Green Chillies , finely chopped
- 225 grams Double Cream
- Coriander (Dhania) Leaves , a bunch, chopped
- 10 Whole Eggs
- 1 Onion , sliced fine and fried
- 2 tablespoon Oil
- 2 teaspoon Ginger Garlic Paste
- 1 teaspoon Red Chilli powder
- Salt , to taste
How to make Parsi Style Chicken Mahivalla Recipe
To begin the preparation of Parsi Style Chicken Mahivalla, first wash and clean the chicken pieces. Rub with ginger garlic paste all over in a mixing bowl.
Take an oven tray and add the fried onions in the tray and place the chicken pieces. Cover with foil and cook in a preheated oven, 350 degrees, for approx I hour or until tender.
Divide all the ingredients, into two parts. Set the eggs aside.
Now take an ovenproof dish and place a layer of chicken, sprinkle with fried almonds, raisins, chilies and coriander and lastly the fried onions.
Pour half the cream all over such that it covers the chicken well and repeat to make a second layer
Break the eggs and spread them on top of the dish and bake in oven till eggs are set.
Serve Parsi Style Chicken Mahivalla as a standalone meal along with Lavender Lemonade Cooler Recipe for a simple Sunday brunch.
