Mughlai Chicken with Almonds

An authentically Mughal Spiced and Scented Curry, for for the Kings!

Total time is not inclusive of Marination.

The Recipe Intro includes and more info on how to make this Dish. Check it out.

Ingredients:

chicken pieces. with bone preferred (may use boneless but I would not recommend using only breast for this recipe)

1¼ kg

To Marinate Chicken:

Tbsp ginger-garlic paste		2
Garam Masala		2 tsp
green chili, pounded/crushed		2 tsp

For the Gravy:

blanched almonds (soaked and peeled)		6 Tbsp
,either finely chopped together or made into a paste		1" piece ginger & 8-9 cloves garlic
sunflower oil		7 Tbsp
cinnamon stick		1"inch piece
bay Leaves		2
cloves		5
cardamom pods, bruised		10
onions, chopped		2 medium
Chopped ginger		1 1/2 tsp
Chopped garlic		1 1/2 tsp
Ground cumin - cumin is vital in the authentic preparation of this dish		2 tsp
Mild chili powder / paprika		½ tsp
Criander powder		1 ½ tsp
Pepper powder		¼ tsp
Turmeric powder		¼ tsp
Yoghurt, beaten		7 Tbsp
Fresh cream / pouring cream		¾ cup
Garam Masala		¼ tsp
Saffron ( optional )		A few strands
Salt		2½ tsp
Corriander leaves / cilantro for as needed		For garnish,

Method:

1. Marinate the chicken with ginger-garlic paste, garam masala, and crushed chili for 30 minutes.
2. Grind the peeled (blanched) almonds with a little water to form a smooth paste.
3. Heat oil in a non-stick skillet. Add the marinated chicken and fry till golden brown. Drain the chicken and set it aside.
4. In the same strained oil, add cardamom, bay leaves, cloves, and fry till bay leaves turn brown but not dark.
5. Add the onions and sauté well.
6. Add the ginger-garlic (chopped or paste). Cook till fragrant and softened.
7. Add the almond paste and fry till the oil separates. Sprinkle water if needed to prevent any sticking.
8. Add the chili, coriander, pepper, turmeric, and cumin powders and cook whilst stirring on medium heat.
9. Add a tablespoon of yogurt at a time stirring briskly between additions – on medium heat till you achieve a consistent mixture.
10. Mix in the chicken,  some of the cream, and salt and cook on low gently for 20 minutes.
11. Add garam masala and coriander leaves and cook another 10 minutes. You may add water if it has turned out too thick, to loosen the texture.
12. Lastly, add the remaining cream and saffron (if using). Garnish with coriander leaves.
13. Serve with Naan or Roti.

Mughlai Chicken with Almonds

Notes:

• This curry is a Mughal dish and the addition of cumin, yogurt and fresh coriander leaves is essential. They cannot be omitted.

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

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