Muglaichicken Recipes

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MUGHLAI CHICKEN



Mughlai Chicken image

Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike.

Provided by WannabeChefMV

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 kg chicken piece (thigh, breast, leg or any you prefer)
3 chopped garlic cloves
1 teaspoon ginger paste
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon garam masala
1 tablespoon cooking oil
1 cup yogurt
1 sprig fresh coriander

Steps:

  • Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
  • Once chicken is boiled, take the pieces out of the stock. Set stock aside.
  • In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
  • Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
  • Stir fry this mixture for 4 minutes.
  • Now add half a cup of stock.
  • Also add yogurt to this mixture.
  • Cover and let this cook on medium heat for 20 minutes.
  • Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
  • You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
  • Garnish with chopped corriander leaves.

MUGHLAI CHICKEN



Mughlai Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

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.

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