�

�

�

Mughlai Chicken�� �HT� MC� Indian� 80mins

Serves 4� � Hot Poultry� nuts Curry� Curries� Main Course� Ind�� Gluten Wheat Free Eggless�� India� Asia� Asian

Ingredients
60ml/2 fl.oz. Vegetable Oil
900g/2lb Boneless Chicken Breasts, halved
2.5cm/1-inch Fresh Root Ginger
4 Garlic Cloves
50g/2oz Blanched Almonds
2 tbsp Water (approx)
2.5cm/1-inch Cinnamon Stick
2 Bay leaves
5 Cloves
6 Cardamom pods, split
2 teasp Ground cumin seeds
2 Onions, roughly chopped
1 teasp Garam Masala
240ml/8fl.oz. Natural Yogurt
Salt
4 tbsp Double Cream

Instructions

1. Heat the oil in a large saucepan, add the chicken and fry on all sides until golden brown.

2. Meanwhile, place the ginger, garlic, almonds and water in a food processor and grind to a paste adding a little more water if necessary. Set aside.

3. Once browned, remove the chicken from the pan and set aside.

4. Add the Cinnamon , bay leaves, cloves, cardamom and cumin seeds to the remaining oil in the pan and saut�, stirring, for 2 minutes or until the bay leaves start to brown then add the onions and continue to saut� for a further 3-4 minutes until golden, stirring from time to time..

5. Add the almond paste mixture to the pan and fry for 2-3 of minutes stirring constantly.

6. Remove the pan from the heat, allow the mixture to cool a little then gradually add of the yoghurt a little at a time, stirring well between each addition so the mixture doesn�t curdle.

7. Return the chicken to the pan together with any juices, season with salt and Garam Masala mix well and cook over a very low heat for 30 minutes, stirring from time to time.

8. Just before serving, stir in the cream. Serve hot.
�

More Indian Recipes� |� Other� International Cuisines�