cathskitchen
Posts: 20
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| Posted: Wed Jan 31, 2007 7:56 am Post subject: Recipe : Mughlai Chicken |
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Hi everyone! I'm back again. Has been very busy these few days. Busy cooking actually.  Hey last night I cooked this recipe "Muglai Chicken". I think it is delicious so would like to share it with you all!
- 1 (1-inch) piece ginger, peeled
- 4 cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried chili flakes
- 4 tablespoons ground almonds
- 1/2 cup water
- 5 cardamom pods, bruised
- 1 cinnamon stick, broken in half
- 2 bay leaves
- 4 cloves
- 1/4 cup vegetable oil
- 3 pounds boned chicken thighs, each cut into 2
- 2 onions, finely chopped
- 1 cup Greek yogurt
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup sultanas (golden raisins)
- 1 teaspoon garam masala
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup flaked almonds, toasted, to garnish
SERVES : 8
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.
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Catherine
www.celebrity-tv-chef-recipe-review.com
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reggaefan
Zone 8b Louisiana
Posts: 2475
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| Posted: Wed Jan 31, 2007 11:49 am Post subject: |
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Thanks Cat that sounds delicious keep posting since I am Mr.Mom I am always looking for different things.
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Richard
"We have met the enemy,and it is us." POGO
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eileen
 Forum Moderator
Scotland
Posts: 18013
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| Posted: Wed Jan 31, 2007 12:03 pm Post subject: |
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Hi Cath. I have almost all the ingredients in the house already to make this for Ian coming home at the week-end. The only thing I don't have is the chilli flakes. Are they absolutely essential to the recipe or would it be OK to leave them out do you think?
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cathskitchen
Posts: 20
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| Posted: Wed Jan 31, 2007 2:13 pm Post subject: |
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Hi Eileen,
Actually I also faced the same problem as well. I don't have chilli flake but I have dried whole chilli. What I do is I included the dried chilli together with other spices in the food processor to make it into a paste. Because this is another version of curry dish, the chilli is just to make the sauce taste a little bit spicy. In your case if you don't like spicy food, you can omit it. But if you do like it, I think you can use 1/2 teaspoon of chilli powder. Hope it help.
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Catherine
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eileen
Forum Moderator
Scotland
Posts: 18013
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| Posted: Wed Jan 31, 2007 2:18 pm Post subject: |
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Thanks Cath I'll add chilli powder then as it's all I've got at the moment.
Thanks for posting your recipe as I wanted to treat Ian to something different when he comes home. 
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glendann
Texas
Posts: 9227
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| Posted: Wed Jan 31, 2007 4:01 pm Post subject: |
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Eileen he will be the most surprised
man on earth.A new dish and a new back yard.He will be delighted.
Sounds like a great dish Cath.
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bgan10
Posts: 5
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| Posted: Sun Feb 04, 2007 8:27 am Post subject: Nice |
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That looks and sounds like and awesome meal. Can't go wrong with trying something different too. looks good!! Thanks for the recipe.
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eileen
Forum Moderator
Scotland
Posts: 18013
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| Posted: Sun Feb 04, 2007 11:46 am Post subject: |
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Once again thanks for this recipe Cath it turned out great and Ian thoroughly enjoyed it.
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