Mughlai Murgh Chicken With Almonds And Raisins Recipes

Steps:

• Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
• Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
• In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
• Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
• Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.

Steps:

• Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
• Grind onion, garlic and ginger to a paste. Set aside.
• Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
• In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
• Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
• Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
• Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
• Transfer to a platter and garnish with the rest of the almonds.

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.