Mughali Chicken Recipes

MUGHLAI CHICKEN

Steps:

• 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.

MUGHLAI CHICKEN KORMA - INDIAN CHICKEN KORMA

Steps:

• Heat small nonstick pan on high, add 2 tbsp oil.
• Add onions, sauté for 1-2min on high flame.
• Reduce flame to medium and sauté till the onions are brown and caramelized (5-6min).
• Switch off the flame and cool completely.
• Using an electric grinder, grind the "roasted nuts" to a fine powder.
• Using an electric grinder, grind the cold sauteed onions to a fine and smooth paste. (Pic 2)
• Heat a large nonstick wok, add 3tbsp oil, add cinnamon, cardamoms, cloves and bay leaves. Saute for ½ min.
• To the above wok, add onion paste, ginger/garlic paste, turmeric, red chili, garam masala, black pepper, lemon juice and salt to taste. Keep sauteing for 2mins on medium flames.
• Now add chicken and saute for 5 minutes, till the chicken is slightly cooked.
• Now add Yogurt and saute for a minute.
• Add 2 cups of water and cover with lid and let it simmer for 20min on low heat. (Stir occasionally)
• Add the powdered nuts, green chilies, coriander and mint leaves.
• Cook for another 15min OR until the oil starts to separate.
• Serve Hot.

MUGHALI CHICKEN

Steps:

• Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside., In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.

MUGHLAI CHICKEN

Steps:

• Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
• Once chicken is boiled, take the pieces out of the stock. Set stock aside.
• In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
• Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
• Stir fry this mixture for 4 minutes.
• Now add half a cup of stock.
• Also add yogurt to this mixture.
• Cover and let this cook on medium heat for 20 minutes.
• Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
• You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
• Garnish with chopped corriander leaves.