Mughlai Chicken

Recipe courtesy Nigella Lawson

Show: Nigella FeastsEpisode: Spiced Up

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

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

Times:

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

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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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Comments & Reviews

recipe Mughlai Chicken
Preena Rochester Hills, MI 10-28-2009
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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
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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
recipe Mughlai Chicken
Cathy Ann Arbor, MI 09-27-2009
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Absolutely delicious
Rated: 5 stars out of 5

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.Read more
recipe Mughlai Chicken
Allison Houston, TX 09-14-2009
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Awesome, but does need more spice!
Rated: 5 stars out of 5

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 :-) Read more
recipe Mughlai Chicken
Elizabeth State College, PA 09-14-2009
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Question
Rated: 3 stars out of 5

I only have ground cardamon and ground cinnamon. How much of these should I use in this recipe ?
recipe Mughlai Chicken
LISA Bellaire, TX 07-21-2009
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And you can make it lowfat!
Rated: 5 stars out of 5

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!Read more