Mughlai Chicken

Recipe courtesy Nigella Lawson

Show: Nigella FeastsEpisode: Spiced Up

Rated: 5 stars out of 5Rate itRead users' reviews (42)

RECIPE
COMMENTS & REVIEWS(42)

Cook Time:
20 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 20 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Quick Chicken Mole in Tortillas

Photo: Mughlai Chicken

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 20

View all 20 Chicken Collections

Comments & Reviews

recipe Mughlai Chicken
Kierston Augusta, GA 03-20-2010
Flag

Delicious!
Rated: 5 stars out of 5

My husband and I love Indian food, but I've been hesitant to cook any because my husband is so particular. I tried this... recipe, though I added extra spices (1.5x the amount listed), and it was absolutely wonderful! My husband was pleased.Read more
recipe Mughlai Chicken
null null, null 03-16-2010
Flag

Very good
Rated: 5 stars out of 5

Made it over the weekend and paired it with Basmatti rice and it was very delicious. I did use chicken breast instead of... chicken thigh. Read more
recipe Mughlai Chicken
Amelia Wilmington, DE 01-11-2010
Flag

3 words: A-ma-ZING!
Rated: 5 stars out of 5

This recipe is absolutely, by far and hands-down, one of the best I've ever made. It might look intimidating with a rather... lengthy ingredients list, but do not distress! It all comes together beautifully. I made the recipe as stated, the only exceptions were to omit the golden raisins (just not a fan of raisins in food), and I substituted fat free 1/2 and 1/2 instead of heavy cream, and still saw fantastic results - I can't imagine how the dish would have tasted any richer! I did need to thicken the sauce a bit at the end, so I made a slurry with about a 1/4 cup more 1/2 and 1/2 and 2 tsp cornstarch, which worked like a charm. My husband and I also like a bit of crisp on the skin of our chicken, so I toasted the chicken separately for a few minutes under a hot broiler prior to serving. This is real, honest-to-goodness, restaurant-quality Indian food - I can't believe I made it myself at home!Read more
recipe Mughlai Chicken
Jennifer Dover, DE 12-30-2009
Flag

My family loved it!
Rated: 5 stars out of 5

This is a good introduction to Indian cuisine. It is not too seasoned or spicy. My family is used to highly seasoned food... but thouroughly enjoyed this toned down version. It is very aromatic, creamy, and delicately flavored. Very nice with basmati rice. Nigella, this is a really nice dish and our family will enjoy it again soon.Read more
recipe Mughlai Chicken
Preena Rochester Hills, MI 10-28-2009
Flag

The Best Indian Chicken Recipe EVER!!
Rated: 5 stars out of 5

Nigella, you are absolutely amazing!! I just made this dish for dinner tonight and I have to say that this is by far one of... the BEST chicken dishes my husband and I have ever tasted. All your recipes are so delicious and I am your BIGGEST FAN! Made your Caramel Bread Pudding for dessert and trust me, we are in total food heaven...!! xoxoRead more
recipe Mughlai Chicken
Lucy Nashville, TN 10-02-2009
Flag

Ok
Rated: 3 stars out of 5

Followed the recipe as stated. It turned out ok. I had to add more chillies for extra kick. My husband is not a fan of Indian... food and this didn't do it for him. Overall, an average for me. Won't be making it anytime soon. I guess I'm not a fan of creamy sauces!Read more