Monday, 26 September 2011

Recipes - Chicken Mughlai

I don't like posting recipes without photos, however, I made this a month ago and have been wanting to share it because it is an unusual Indian dish, very easy to make and very tasty.  It's my Mum's favourite and we love Indian so I will be making it again and I will take photos and post them.

1 kg chicken thigh fillets, diced
50g ghee or butter, cubed
2 cloves garlic, finely chopped
2 brown onions, finely chopped
1-2 tbs freshly grated ginger
1 cinnamon stick
4 cardamon pods
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
2 tsp garam masala
10-15 blanched almonds
1/3 cup double cream
1 cup chicken stock
salt, to season

Step 1 - Grind almonds into a fine paste in a food processor or mortar and pestle.  Set aside.
Step 2 - Heat ghee/butter on medium heat in a large frying pan.  Add onions and saute until translucent. Add ginger, garlic, cinnamon and cardamon and fry for 1 minute.  
Step 3 - Add remaining spices, except garam masala, to pan and cook for 2-3 minutes then add chicken, coat in spices and onion and seal.
Step 4 - Add stock, season with salt, reduce heat and slowly simmer until chicken is cooked through and tender.
Step 5 - Pour in cream and almond paste/meal and stir until combined.  Simmer for 5-10 minutes until sauce has thickened. Remove from heat.
Step 6 - Sprinkle with garam masala and serve with rice or naan.


60g almond meal can be used in place of blanched almonds.  If you do use almond meal, ignore step 1. 

Ghee is a clarified butter available in the fridge section of most supermarkets.  Butter can be used in its place.

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