Mughlai Chicken

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I fell in love with this dish as soon as I smelled the spice blend in the food processor - the flavor is rich and complex, but you're not overwhelmed by the spices. It was a little more time-consuming than a working mom could put in on a weeknight, but this recipe is definitely going into my weekend repertoire.

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This was my first attempt at cooking indian food myself and it came out perfectly! My husband and I generally like spicy foods so next time I'll probably double some of the spices (as suggested by another reviewer. My husband is allergic to nuts so I just substituted ground almonds in the beginning of the recipe for white flour. Worked great. Really easy and totally worth it :-

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I only have ground cardamon and ground cinnamon. How much of these should I use in this recipe ?

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This was excellent. I used no fat Greek yogurt and fat free 1/2 and 1/2. If you need to thicken, which I didn't, you take some fat free 1/2 and 1/2 and a lttile bit of cornstarch, mix it up and add to the sauce. But I didn't need it. And I'd double the ingredients for the sauce.

Thanks!

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Easy recipe that I've made time and again since seeing it on the show. I just follow it exactly. There isn't a lot of heat, just a creamy and richly spiced dish.

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This is one of the best recipes for Mughlai Chicken and it was delicious with a one change. My mom is from New Delhi and has been cooking great Indian food for the family 4vr.

We would never use oil in an Indian recipe in our home to start the dish.

We use ONLY clarified butter or Usili ghee from the Indian market, not for religious reasons; the whole point of this dish is the luxuriousness of this dish to be eaten by kings....so don't skimp trying to make this dish "more healthy" or "diet friendly". There's a reason Nigella uses full cream and not half 'n half or milk. Never, never use flour to thinken it up either, that's for the "peasants". Keep it real.

Nigella rocks along with Tyler Florence and Anne Burrele.

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Wow! I cooked real Indian! Not a cinch, but easily doable if you follow each step. I plan on making this recipe part of my regular repertoire. Hubby is not crazy about Indian food but absolutely loved this. He doesn't like spice, so I cut it in half and it is WONDERFUL!

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This is not an easy recipe. It takes time, attention and several steps. But it is wildly flavorful with real depth. Do it exactly as she does on the show and you'll do fine. It is a very impressive dish that you can dress up or down. Although I've paired it with Nigella's Rice for a Curry Banquet, it also works well with plain rice or rice pilaf. The condiments can really make this dish. The Pomegranate Raita is the perfect touch of cool to offset the gentle heat of this dish. Add some nuts and an assortment of sweet and hot chutneys and you've got a real showstopper of a banquet..

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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.

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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!!