Mughlai Chicken
| Prep Time: 20 min | Serves: 8 |
| Cooking Time: 20 min | Yield: 8 servings |
Very Delicious.
Ingredients
- 1 tbsp Ginger
- 4 clove Garlic
- 2 tsp Ground Cumin
- 1 tsp Spices,Ground Coriander
- 1/2 tsp Red Pepper Flakes
- 4 tbsp Ground Almonds
- 1/2 cup Water
- 1 tbsp Cardamom
- 1 Cinnamon Sticks
- 2 Spices, Whole Bay Leaves
- 1 tsp Cloves, Ground
- 1/4 cup Vegetable Oil
- 2 lb Chicken Thighs
- 2 cups Diced Onions
- 1 cup Greek Yogurt
- 1 cup Chicken Stock
- 1/2 cup Whipping Cream
- 1/2 cup Golden Raisins
- 1 tsp Garam Masala Spice
- 1 tbsp Sugar
- 1 tsp Salt
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.