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Mughalai Chicken Recipe

Mughalai Chicken is a rich creamy nutty North Indian Curry. You can add either ground Almonds or ground Cashews

I have used Almonds. The nuts also act like thickening agent. The Chicken should be skin-less bone-in pieces. I have decided to use Chicken quarters.

Ingredients

1, Ghee: ½ cup

2. Skin-less chicken thighs and drum sticks: 3 pound

3. Onions Large Peeled quartered: 2

4. Ginger, peeled : 1"x1"

5. Garlic cloves: peeled: 6

6. Green Cardamom pods, cracked: 5

7. Cinnamon stick 3", broken in to 3 pieces: 1

8. Cloves: 4

9. Bay Leaves: 2

10. Ground cumin: 2 teaspoons

11. Ground Coriander: 1 teaspoon

12. Ground Cayenne: ½ teaspoon

13. Ground Almonds: ½ cup

14. Natural plain regular yogurt: 1 cup

15. Water: ½ cup

16. Heavy whipping cream: ½ cup

17. Fine grain sea salt: ½ teaspoon

Method

1. Heat Ghee in a sauce pan. Fry chicken pieces till all the sides are white and sealed.. Use a slotted spoon to remove chicken pieces. Set the chicken aside

2. Grind onions garlic and ginger in a food processor with minimum water. Add the paste to hot Ghee. Fry till most of the moisture is gone.

3. Add Cardamom, Cinnamon, Cloves, and Bay Leaves, Cumin, Coriander, Cayenne, and Ground Almonds. Fry one minute.

4. Add ½ cup yogurt. Simmer on low till yogurt is consumed about one minute. Add remaining yogurt. Simmer till yogurt is absorbed

6. Add water, and cream. Stir well

7. Add browned chicken, and salt. Simmer covered for about 25 minute till chicken is tender