Real African Dishes: [MC-AllEthnic-Recipes] Nigella Lawson's Mughlai Chicken

* Exported from MasterCook *

Mughlai Chicken

Recipe By :Nigella Lawson
Serving Size : 0 Preparation Time :0:00
Categories : chicken curry
FoodTV Indian
zz photo

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 piece ginger -- (1-inch) 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

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.

Recipe courtesy Nigella Lawson
Show: Nigella Feasts Episode: Spiced Up

Cook Time20 min
Level Intermediate
Yield 8 servings
Times:Prep 30 min
Cook 20 min
Total: 50 min

Cuisine:
"Indian"
Source:
"Foodnetwork.com"
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Per Serving (excluding unknown items): 1415 Calories; 123g Fat (73.7%
calories from fat); 19g Protein; 80g Carbohydrate; 24g Dietary Fiber; 163mg
Cholesterol; 4416mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 4
Vegetable; 1/2 Non-Fat Milk; 24 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0