Mughlai Chicken With Almonds And Raisens Recipes

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MUGHLAI CHICKEN WITH ALMONDS AND RAISENS



Mughlai Chicken With Almonds and Raisens image

Make and share this Mughlai Chicken With Almonds and Raisens recipe from Food.com.

Provided by MummaKat

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1 inch fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled
6 tablespoons blanched almonds, slivered
4 tablespoons water
7 tablespoons ghee
3 lbs chicken parts
10 cardamom pods
1 inch cinnamon stick
2 bay leaves
5 whole cloves
2 medium onions, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
7 tablespoons yoghurt
300 ml light cream
1 1/2 teaspoons salt
2 tablespoons golden raisins
1/2 teaspoon garam masala

Steps:

  • Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
  • Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
  • In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
  • Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
  • Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.

Nutrition Facts : Calories 809.9, Fat 57.6, SaturatedFat 23.7, Cholesterol 249.7, Sodium 784, Carbohydrate 13.3, Fiber 2.4, Sugar 5, Protein 59.6

MUGHLAI MURGH (CHICKEN WITH ALMONDS AND RAISINS)



Mughlai Murgh (Chicken With Almonds and Raisins) image

From Lite and Luscious Cuisine of India by Madhu Gadia. Counts as 3 medium fat meat exchanges and 1/2 starch exchange.

Provided by cookiecutter _

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

3 lbs chicken parts
1 large onion, cut into 8 pieces
1 inch fresh ginger
4 garlic cloves
1/2 teaspoon cayenne pepper (optional)
1 teaspoon coriander powder
1 cup nonfat yogurt
2 tablespoons vegetable oil
1 teaspoon cumin seed
4 cardamom pods
2 bay leaves
1 inch cinnamon stick
4 whole cloves
1/4 cup water
1 teaspoon salt
2 tablespoons golden raisins
1/4 cup blanched almond, slivered
1/2 teaspoon garam masala
2 tablespoons coriander, chopped

Steps:

  • Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
  • Grind onion, garlic and ginger to a paste. Set aside.
  • Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
  • In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
  • Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
  • Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
  • Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
  • Transfer to a platter and garnish with the rest of the almonds.

Nutrition Facts : Calories 602.3, Fat 35, SaturatedFat 8.5, Cholesterol 177, Sodium 587.6, Carbohydrate 10.5, Fiber 1.2, Sugar 6.6, Protein 58.9

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