MUGHLAI CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
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
Make and share this Curried Chicken Moghlai recipe from Food.com.
Provided by MarraMamba
Categories Chicken Breast
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 929.1, Fat 60.9, SaturatedFat 34.4, Cholesterol 294.6, Sodium 516.4, Carbohydrate 39.2, Fiber 2.2, Sugar 27.5, Protein 56.9
MUGHLAI CHICKEN
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
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.
CURRIED CHICKEN MOGHLAI
Categories Chicken
Number Of Ingredients 19
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 CHICKEN - NIGELLA LAWSON
Make and share this Mughlai Chicken - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 601.2, Fat 44.6, SaturatedFat 12.1, Cholesterol 164.3, Sodium 472.8, Carbohydrate 17.2, Fiber 2.5, Sugar 9.8, Protein 33.8
MUGHLAI CHICKEN (BUTTER CHICKEN)
I have been making Mughlai chicken this way ever since I found this recipe on a website by the cook himself of Moti Mahal, an esteemed chain of restaurants in New Delhi, India. Its absolutely mouth watering leaving both me and my husband licking our fingers and craving for more in the end.
Provided by Chef Neera
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt together. Marinade is ready.
- Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
- Then roast the marinated chicken in a an oven at 400 F for about 5-10 minutes till it is three fourth done.
- For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
- Now add the prepared chicken, fresh cream, sliced green chillies and crushed fenugreek leaves.
- Cook till chicken is done.
- Butter Chicken is ready to eat.
- Serve hot with rice or naan. (a type of Indian bread avaialable at Trader Joe's).
Nutrition Facts : Calories 857.4, Fat 74.7, SaturatedFat 30.2, Cholesterol 212.2, Sodium 1359.9, Carbohydrate 18.8, Fiber 3, Sugar 11.6, Protein 29.8
MUGHLAI BEEF CURRY (MUGHLAI FREZI)
This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It's even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It's also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta's "The Art of Indian Cuisine". IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.
Provided by Wisent
Categories Curries
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 18
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!
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