Curried Chicken Moghlai Recipes

MUGHLAI CHICKEN

Steps:

• Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.
• Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.
• Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.
• Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
• It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.
• So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

CURRIED CHICKEN MOGHLAI

Steps:

• Season breasts with salt, pepper and flour. Melt 4 tbsp butter and cook chicken until golden (4min). Remove. Melt the rest of the butter, add onions and cook until soft (10 min). Stir in garlic, ginger and cook 3 minutes. Add cumin, turmeric, caraway and 1/4 tsp cayenne and cook 1 minute. Add tomatoes and chicken stock. Transfer to a cast iron casserole. Add chicken and bring to simmer for 10 minutes. stir in sour cream, brown sugar and tomato pt, crushed rd pepper, saffron, cardamom, cloves and nutmeg. Cook covered for 30 minutes over low heat. Uncover and cook 45 minutes more, until sauce is thickened. Season with salt and Cayenne.

MUGHLAI BEEF CURRY (MUGHLAI FREZI)

Steps:

• Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
• Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
• Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
• Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
• Remove from heat, top with cilantro and enjoy!

CURRIED CHICKEN MOGHLAI

Steps:

• Season the chicken breasts and coat lightly with flour. Melt 4 tbs of the butter in a large skillet. Add six breasts and cook over moderately high heat, turning once, until golden, about 4 minutes a side. Transfer to large plate and repeat with next 6 breasts.
• Melt remaining 4 tbs butter in skillet. Add onions and cook over moderate heat, stirring until softened about 10 minutes. Stir in garlic and ginger and cook until slightly softened about 3 minutes. Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 tsp cayenne and cook for 1 minute. Stir in the crushed tomatoes and the chicken stock. Transfer to an enamaled casserole or dutch oven stew pot.
• Add the chicken to the casserole and bring to a simmer over moderately low heat, simmer for 10 minutes. Stir in sourcream brown sugar, tomatoe pasted, crushed red paepper, saffron, cardamom, cloves, and nutmeg. Cover and cook over low heat 30 minutes. Uncover and cook stirring occasionally until the chicken is tender and the sauce is thickened., about 45 minutes longer. The sauce will not be completely smooth.
• To FREEZE: Let cool completely, tyhen refrigerate until cold. Transfer to plastic containers covering the chicken pieces with sauce, press plastic wrap against the surface of the sauce then seal the conainers and freeze up to 1 month.
• To REHEAT from FROZEN: Let thaw in the fridge for 24 hours. Remove the plastic wrap and transfer to casserole pot. Cover and rewarm over low heat stirring.