Mughlai Chicken

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Picture of Mughlai Chicken Recipe Photo: Mughlai Chicken Recipe
Rated 5 stars out of 5
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  • Read 65 Reviews
Total Time:
50 min
Prep
30 min
Cook
20 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 1 (1-inch) piece ginger, peeled
  • 4 cloves garlic, peeled
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chili flakes
  • 4 tablespoons ground almonds
  • 1/2 cup water
  • 5 cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • 2 bay leaves
  • 4 cloves
  • 1/4 cup vegetable oil
  • 3 pounds boned chicken thighs, each cut into 2
  • 2 onions, finely chopped
  • 1 cup Greek yogurt
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup sultanas (golden raisins)
  • 1 teaspoon garam masala
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cup flaked almonds, toasted, to garnish

Directions

Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.

So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

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Newest Ratings and Reviews

Read all 65 reviews

  • on April 06, 2013

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    Just absolutely sensational. One of the best curries I've ever had

    people found this review Helpful.
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  • on January 22, 2013

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    This is a huge favorite at our house. It is good for very day, but also excellent for guests. I have received raves every time I have made it. Thank you, Nigella!

    people found this review Helpful.
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  • on August 21, 2012

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    This is really good. I was worried because I didn't have whole cardomam pods or whole cloves- I put 3/4 tsp of ground cardomam and 1/2 tsp of ground cloves. I also didn't have garam masala, I just mixed together some nutmeg, turmeric, black pepper and star anise. Tastes great to me! Nigella is a beautiful kitchen goddess, I want to be her.

    people found this review Helpful.
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