
How To Make Mughlai Chicken
Mughlai chicken is a great curry dish you should have on your rotation. It has the goodness of almonds and a great mix of herbs & spices.
Ingredients
For Marinade:
- 1 cup plain yogurt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. turmeric
- ½ tsp. ground cardamom
- ½ tsp. cinnamon
- ¼ tsp. chilli powder
- 1 tsp. salt
- 1 tsp. lemon juice
- 1 kg chicken, (2lbs), boneless, cubed
For Curry:
- 1 cup almonds
- 2 cup boiling water
- 1 tbsp. butter, or ghee
- 2 onions, finely diced
- 4 garlic cloves, crushed
- 1 tsp. ginger, crushed
- 2 tsp. Garam Masala
- 1 tsp. ground coriander
- ½ tsp. turmeric
- 1 tsp. sugar
- 1 cup heavy cream, or whipping cream
- 1 cup chicken stock
Instructions
- Combine all the ingredients for the marinade together then add the chicken. Mix well then cover and refrigerate for at least 20 minutes but up to 24 hours.
- To make the sauce, soak the almonds in the boiling water for 10 minutes. Transfer to a blender and blend until smooth, adding more water if necessary.
- Melt the butter in a large pot set over medium-high heat. Add the onion, garlic and ginger and cook until fragrant.
- Add the spices and sugar and cook for another minute.
- Add the marinated chicken and cook until the chicken is starting to brown and the bottom of the pot becomes sticky. Pour in the chicken stock, cream and almond paste.
-
Reduce the heat, partially cover with a lid and allow to simmer for 20 to 30 minutes or until the sauce has thickened and the chicken is cooked through.
- Taste and adjust seasoning if necessary.
- Serve with your choice of side dishes.
Nutrition
- Sugar: 6g
- :
- Calcium: 192mg
- Calories: 546kcal
- Carbohydrates: 18g
- Cholesterol: 121mg
- Fat: 43g
- Fiber: 6g
- Iron: 3mg
- Monounsaturated Fat: 19g
- Polyunsaturated Fat: 7g
- Potassium: 598mg
- Protein: 25g
- Saturated Fat: 15g
- Sodium: 501mg
- Trans Fat: 1g
- Vitamin A: 899IU
- Vitamin C: 6mg
Have your own special recipe to share? Submit Your Recipe Today!