An authentically Mughal Spiced and Scented Curry, for for the Kings!
Mughlai Chicken with Almonds
® This is a RAS signature Recipe©
Total time includes 30-minute Marination.
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Mughlai Chicken with Almonds
Description
This Mughlai Chicken recipe features tender, marinated chicken in a rich creamy gravy made with onions, garlic, ginger and a mix of warming spices. It is not a particularly spicy curry. The Almonds are ground to a smooth paste, making the gravy supremely creamy. It is delicious, served with Naans or Rotis, and also good with rice.
Ingredients:
To Marinate Chicken:
For the Gravy:
Instructions
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Marinate the chicken with ginger-garlic paste, garam masala, and crushed chili for 30 minutes.
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Grind the peeled (blanched) almonds with a little water to form a smooth paste.
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Heat oil in a non-stick skillet. Add the marinated chicken and fry till golden brown. Drain the chicken and set it aside.
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In the same strained oil, add cardamom, bay leaves, cloves, and fry till bay leaves turn brown but not dark.
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Add the onions and sauté well.
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Add the ginger-garlic (chopped or paste). Cook till fragrant and softened.
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Add the almond paste and fry till the oil separates. Sprinkle water if needed to prevent any sticking.
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Add the chili, coriander, pepper, turmeric, and cumin powders and cook whilst stirring on medium heat.
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Add a tablespoon of yogurt at a time stirring briskly between additions – on medium heat till you achieve a consistent mixture.
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Mix in the chicken, some of the cream, and salt and cook on low gently for 20 minutes.
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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.
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Lastly, add the remaining cream and saffron (if using). Garnish with coriander leaves.
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Serve with Naan or Roti.
Note
- 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.
- How to make Ginger Garlic Paste.
i had tried a lot but couldn’t make the gravy thick but in mughlai chicken gravy is meant to be thick but your post helped me a lot so thanks for sharing such amzing post