Mughlai Chicken with Almonds – If it’s good enough for a King….

Once, My Singaporean friend, Mei Mei said she wanted to learn how to make an Indian style chicken curry that was different from the ones we see in Singapore.
I thought of possible options and remembered this recipe for  Chicken Mughlai,  that I  took down long ago from my mother. It has a distinct Mughal flavor of yogurt and spices. A very North Indian and delicious flavor. Goes great with flatbreads, naan or even poori or bhature.

My friend enjoyed the curry very much and has since tried it out on her own with ultimate success. She went on to teach her friends how to make it too. 

The thick ‘ Korma’ like gravy is quite rich and smooth.  If served with rice, you may need to add more water to loosen the consistency. The aromatics ensure a sensually spiced curry without too much heat.

Mughlai cuisine is the cuisine developed during Medieval times by the people of the Mughal Empire. Representing the cooking styles Uttar Pradesh, Delhi, Pakistan Hyderabad, and Bhopal.  Ranging from extremely mild to fairly spicy, the mainstay is the distinctive aroma of the combination of spices, both ground, and whole. A Mughlai buffet is certainly one that is fit for a King!

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Mughlai Chicken with Almonds

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Key Ingredients: Chicken, Almond, Cream, Yoghurt, Ginger, Garlic, Onion, Green Chilli Spices, Oil,  Coriander Leaves, Salt.

Let us know if you tried –  Mughlai Chicken with Almonds.

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