Mughlai Chicken (7 November 2014 )
This great and easy recipe I found on the webside of Nigella Lawson. You just need to use some core Indian ingredients like cumin, coriander, cardamom pods, cinnamon and ginger. Once you have them then you can enjoy cooking Indian food.
8-10 servings
2.5 cm piece of fresh root ginger (peeled)
4 cloves garlic (peeled)
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chili
4 tablespoons flaked almonds
125 ml water
5 cardamom pods (bruised)
1 cinnamon stick (broken in half)
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5 kilograms boneless, skinless chicken thighs (each cut in 4)
2 onions
250 ml greek yoghurt
250 ml chicken stock
200 ml double cream
100 grams golden sultanas
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
75 grams flaked almonds (toasted)
Put ginger, garlic, cumin, coriander and chili into a food processor, and blend to a paste. Add the flaked almonds and water, then blend again, and set aside.
Put cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl.
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.
Tip in the bowl ful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yoghurt, 125ml / half 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 chicken meat is cooked through.
Pour into a serving dish and scatter with the toasted flaked almonds.
Source:www.nigella.com
8-10 servings
2.5 cm piece of fresh root ginger (peeled)
4 cloves garlic (peeled)
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon dried chili
4 tablespoons flaked almonds
125 ml water
5 cardamom pods (bruised)
1 cinnamon stick (broken in half)
2 bay leaves
4 cloves
4 tablespoons vegetable oil
1.5 kilograms boneless, skinless chicken thighs (each cut in 4)
2 onions
250 ml greek yoghurt
250 ml chicken stock
200 ml double cream
100 grams golden sultanas
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
75 grams flaked almonds (toasted)
Put ginger, garlic, cumin, coriander and chili into a food processor, and blend to a paste. Add the flaked almonds and water, then blend again, and set aside.
Put cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl.
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.
Tip in the bowl ful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yoghurt, 125ml / half 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 chicken meat is cooked through.
Pour into a serving dish and scatter with the toasted flaked almonds.
Source:www.nigella.com