Best Mughlai Chicken With Almonds And Raisens Recipes

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MUGHLAI MURGH (CHICKEN WITH ALMONDS AND RAISINS)



Mughlai Murgh (Chicken With Almonds and Raisins) image

From Lite and Luscious Cuisine of India by Madhu Gadia. Counts as 3 medium fat meat exchanges and 1/2 starch exchange.

Provided by cookiecutter _

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

3 lbs chicken parts
1 large onion, cut into 8 pieces
1 inch fresh ginger
4 garlic cloves
1/2 teaspoon cayenne pepper (optional)
1 teaspoon coriander powder
1 cup nonfat yogurt
2 tablespoons vegetable oil
1 teaspoon cumin seed
4 cardamom pods
2 bay leaves
1 inch cinnamon stick
4 whole cloves
1/4 cup water
1 teaspoon salt
2 tablespoons golden raisins
1/4 cup blanched almond, slivered
1/2 teaspoon garam masala
2 tablespoons coriander, chopped

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.

Nutrition Facts : Calories 602.3, Fat 35, SaturatedFat 8.5, Cholesterol 177, Sodium 587.6, Carbohydrate 10.5, Fiber 1.2, Sugar 6.6, Protein 58.9

MUGHLAI CHICKEN



Mughlai Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 22

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

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.

MUGHLAI CHICKEN - NIGELLA LAWSON



Mughlai Chicken - Nigella Lawson image

Make and share this Mughlai Chicken - Nigella Lawson recipe from Food.com.

Provided by Cristina Barry

Categories     Chicken

Time 50m

Yield 8 serving(s)

Number Of Ingredients 22

1 inch piece ginger, peeled
4 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili pepper 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 lbs boneless 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 sultana (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup sliced almonds, toasted, to garnish

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.

Nutrition Facts : Calories 601.2, Fat 44.6, SaturatedFat 12.1, Cholesterol 164.3, Sodium 472.8, Carbohydrate 17.2, Fiber 2.5, Sugar 9.8, Protein 33.8

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