Mughlai Chicken Recipe with Almonds

Mughlai chicken recipe with almonds is very rich in both taste and ingredients and is characterized by its unique cooking styles and methods, the Mughals most famous contribution being the “tandoor” (a clay oven fuelled by coal). Mughlai food is laden with delicious nuts and dried fruits (dates, apricots, sultanas etc) and their sauces are creamy and buttery. Mughlai cuisine, which has one of the greatest Indian recipes, is definitely a feast for all of one’s senses.

Ingredients:

  • 1 lb of boneless, skinless chicken pieces cut into 2 inch pieces
  • 4 medium onions, finely chopped
  • 1 tbsp finely minced garlic
  • ½ tbsp finely minced ginger
  • 3 small tomatoes, finely chopped
  • 1 cinnamon stick
  • 4 black cardamom pods, gently crushed
  • 4 cloves
  • 1 tsp ground cumin powder
  • 2 tsp ground coriander powder
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 12 almonds, toasted and ground into a fine powder
  • ½ cup of oil (vegetable or canola)
  • Salt and pepper to taste
  • 4 tbsp of slivered almonds for garnishing
  • 1 cup of single cream
  • Juice of 1 lime
  • Freshly chopped cilantro leaves

Method:

Marinate the chicken pieces in the lime juice, salt and pepper. It is easiest to do this in a plastic zip bag, as it allows the chicken to be thoroughly and evenly coated in the marinade. For best results, refrigerate overnight or for at least 4 hours.

In a large dry skillet on medium heat, gently toast the slivered almonds until fragrant. Stir continuously, so as not to burn them. Once they are lightly toasted, remove quickly from the heat and set aside for the garnish.

Heat 2 tbsp of the oil in the same skillet on medium high heat, add the onions and fry until golden brown. Then add the ginger and garlic, stir fry for 2-3 minutes. Now put in the cinnamon stick, cardamom pods and the cloves. Stir fry for an additional 2-3 minutes and then add the ground almonds and the rest of the spices (ground cumin, ground coriander, turmeric and chili powder).

Add the chicken pieces and fry for 5-6 minutes, add the tomatoes and the cream. Combine well and bring to a gentle boil, cover and reduce the heat to low. Simmer gently for 30 minutes. Garnish with the toasted almonds and the chopped cilantro.

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