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.
MUGHALI CHICKEN
I enjoy cooking for my family and try to incorporate healthy new foods into our menus. This authentic Indian dish is a favorite. -Aruna Kancharla, Bentonville, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside., In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.
Nutrition Facts : Calories 367 calories, Fat 23g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
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 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.
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