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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Mughlai Chicken Recipe courtesy Nigella Lawson Show: Nigella Feasts Episode: Spiced Up Overall User Rating:  |
super easy!
12/23/2006 at 01:18am
User: Anonymous User Rating:
I skipped the additional garam masala, but this was an awesome recipe!
Outstanding flavor and tenderness!
12/15/2006 at 06:57am
User: Anonymous User Rating:
First off, Nigella....I'm so glad that you're back on tv! Loved Nigella Bites and now Nigella Feasts! Nigella's right to suggest using b/s chicken thighs...they were so tender and so full of flavor! The combination of flavors in this dish was a hit with our usually highly spiced Indian curry-loving family. Hubby did request that it be a bit spicier, which is an easy enough fix. I did use lowfat plain yogurt and half & half instead of heavy cream as that's what was on hand. It's a keeper in this house!
Delicious with chicken breasts
12/14/2006 at 05:38pm
User: Sheila from Chicago, IL User Rating:
This dish is unbelievable. I eat Indian food all the time and this is a milder but just as delicious version of the curries I usually order. It's great with chicken breasts, I didn't find them to be too dry. I think when you mix them with everything they stay moist. I added cashews and dried currants and I am so happy with how it tastes. Also, don't try substituting the cream with half&half. I tried that the first time and while it still tasted great the texture was too watery.
moist, tender and flavorful
12/13/2007 at 11:38am
User: MARIA from deerfield beach, FL User Rating:
This recipe has a wonderful smell and flavor of indian spices. The chicken turns out very mois and tender. I will make this recipe again. However, I will brown the chicken more before adding the sauce. If you dont do this, the chicken will look pale, almost boiled.
mmmmmmm.....
12/12/2006 at 08:44pm
User: SHEILA from Orlando, FL User Rating:
This was succulently foreign and satisfying. The greek yogurt made the texture silky and the spices were a perfect cultural delight. Nigella is so wonderful!
Question about this Recipe
12/12/2006 at 12:37pm
User: Lisa from Chicago, IL User Rating:
I haven't made this recipe yet, but I had to give it five stars just based on how good it looked when Nigela made it. The reason I'm writing it that I don't like chicken thighs or chicken on the bone, so I would like to use bonesless chicken breasts instead. Does anyone have any suggestions to keep the chicken flavorful and not too dry?
Just as good as she makes it look
12/10/2006 at 10:04pm
User: Lindsay from Santa Cruz, CA User Rating:
I was amazed that i was able to make this dish - even without a food processor. It's beautiful and warm and delicious.
Out of this world, and easy for a dinner party
12/09/2007 at 11:58pm
User: Anonymous User Rating:
This was outstanding. Made it a few hours ahead and kept it warm in a low oven. The rice was also excellent and held up very well for an hour while we waited for latecomers (using the tea towel trick that Nigella mentioned on the show). I wasn't sure how long to cook the spice mixure before adding the yogurt- waited about 10 min but nothing was changing color, so I added the yogurt and etc. Maybe I should have cranked the heat and/or waited longer, since my curry turned out a pale, rather unappealing color, not brown like in the picture. I added some tumeric which helped the color. Absolutely delicious. Thanks Nigella!!
delicious
09/17/2007 at 08:30am
User: Anonymous User Rating:
If you like spicy dishes, you'll like this. My family ate it up, including my two young boys. It was spicy but not too spicy. My husband loved the raisins in it. I would add more salt next time.
This is a winner !
09/13/2007 at 06:02pm
User: Linda from Wernersville, PA User Rating:
I love Indian food so I thought I'd try this recipe. I served it to several people and they all loved it! I served it with her rice recipe and indian bread. It's a keeper for me.
Diane, Chestnut Hill MA
09/11/2007 at 02:19pm
User: DIANE from Chestnut Hill, MA User Rating:
My husband I are huge fans of Indian cooking. For the most part, I've been disappointed with most recipes due to cooking times are almost always incorrect and they never stand up to my expectations or their description. Nigella's Mughlai Chicken is not only the MOST delicious indian dish I think I've ever made, but the measurements and time factor are right on. This dish is truly delectable, luscious and incredibly easy to make! I highly recommend it to anyone who is fussy, as I am, in regards to Indian cooking, but also to the novice cook who wants to explore their culinary horizons in the realm of Indian cooking!!
Yumm Oh (to quote RR)
09/09/2007 at 08:16pm
User: Terry from Ocala, FL User Rating:
This was stupendous. Next time less or no sugar! Up the chili for me. The Muttar Panir works well and I like a plain boiled basmati. Mathur Jaffri look out!
Just divine!
08/20/2007 at 05:30pm
User: CYNTHIA from Provo, UT User Rating:
This is absolutely fabulous! I didn't have almonds so I threw in a handful of whole cashews in the blender instead. Nuts are nuts, right? It made a nice thick paste just like Nigella's. This is perfectly spicy for a family. I prefer things a bit hotter, but I have small children. Reminds me of my favorite Indian restaurant's Chicken Korma.
incredible!
07/28/2007 at 12:12am
User: Nikki from Tucson, AZ User Rating:
Easy and delicious, even my conservative husband loves this dish
rich and yummy
07/19/2007 at 01:15pm
User: naureen from Jackson Heights, NY User Rating:
This chicken is perfected paired with palau (Indian fried rice). Don't try it with regular white rice; it wouldn't do it justice.
yummy
07/10/2007 at 06:36am
User: Anonymous User Rating:
very good
seriously tasty
07/01/2007 at 10:48pm
User: caroline from somerville, MA User Rating:
This recipe is fabulous. This was the first time I made any type of Indian food and was a little intimidated but Nigella, in her typical fashion, made it look so simple and fun. There were several spices and/or ingredients in this dish that I admit I did not use (was too tired to run to the market), but nonetheless it was still incredible. I left out the cardamon, coriander, and sultanas but the aroma that this dish gave off with the spices I did use was still outstanding. You must try this recipe!
This was fantastic!!!!!!!!!!!!!!
06/11/2007 at 09:00am
User: KIM from Dallas, TX User Rating:
I love indian food, but have never made it. I saw this show and tried it out and everything turned out fantastic!!!! Thanks Nigella! No more pre-made curry mixes/sauces in a jar ever again! This is a true winner!
Great flavor but texture issues
06/10/2007 at 06:35pm
User: Anonymous User Rating:
I loved the flavor of this recipe so will keep in my rotation. I didn't care for the texture of the ground almonds, however, and will use another thickening agent in my next attempt. Served this with the muttar dish, saffron rice and Naan for an excellent Indian meal.
Restaurant Quality
06/06/2007 at 11:46pm
User: Anonymous User Rating:
This is a great recipe. Easy to make, and as good as similar dishes I have eaten in restaurants. I typically don't like dark meat chicken, but it was excellent in this. I made it the night before serving so the flavors could blend. I cut down on the chicken a bit and added some cubed, butternut squash. Followed the sauce recipe to the letter, and it was perfect. This one's a keeper!
Lip smacking
05/06/2007 at 01:29am
User: Anonymous User Rating:
simple recipe with excellent result. Love it.
Excellent
04/18/2007 at 06:50pm
User: Stephanie from Scottsdale, AZ User Rating:
Have made this twice now. Very easy and the recipe is perfect exactly as written.
Scrumptious!!!
03/07/2007 at 02:44pm
User: CATHY from Hillsborough, CA User Rating:
This is an addicitive sauce, and the flavors meld really well without any overpowering notes. For protein variety, I have made fish as well as chicken breast (not togethger). Since the spices are so flavorful, a blander protein works better, such as white fish, turkey, or tofu. Note - I put the cinnamon and cardammon etc in a coffee filter and steeped in the sauce, and fished it out before serving. I think cardammon can be too strong if you aren't familiar with it. Also, for a healthier version, I skipped the heavy cream. I also mixed in 1 T of cornstarch to the yogourt before cooking so it won't break in the sauce. This is definitley a company dish.
mughlai
02/07/2007 at 10:33am
User: Anonymous User Rating:
i love this!
Yummy
02/03/2007 at 05:33am
User: Anonymous User Rating:
Ohhh this was so good!!! Worth the little bit of extra work.
Awesome!
02/01/2007 at 10:20pm
User: Rick from Lafayette, IN User Rating:
I made this dish for my fiancee who generally shuns Indian and other Middle Eastern cuisine, and she absolutely loved it! The layers of flavors just keep going, it's remarkable... I used about half chicken breasts and half thighs (mostly because that's what was in my freezer), and it was good, you get the big flavor from the thighs and the somewhat lower fat from the breasts. A suggestion if you can't find Greek style yoghurt: take plain (whole-milk) yogurt, glop it onto a cheesecloth, wrap it up and suspend it over a bowl for a couple hours to let the whey drain off.
Great Flavor!
01/29/2007 at 10:52am
User: Samantha from Danville, CA User Rating:
This was delicious and easy to make. Just get all the ingredients out on the counter first! Also, make sure to use Greek yogurt or it will not thicken up enough. Even if it doesn't it is still wonderful. I served this with whole wheat couscous and naan.
Very tasty and exotic
01/12/2007 at 01:01pm
User: Julie from Celebration, FL User Rating:
I made a vegetarian version by sub-ing seiten for chicken. I served this alongside NL's muttar paneer and my own Indian spiced rice and both were absolutely delicious. I had to remind the kids not to bite into the whole spices though. My daughter bit a clove and her whole mouth went numb!