MUGHLAI CHICKEN

Mughlai Chicken image

With a complex blend of spices and seasonings, this Mughlai Chicken recipe is full of flavor! It's a spicy dish that can be made mild or hot.

Provided by Francine Lizotte

Categories Chicken

Time 1h10m

Number Of Ingredients 25

Previous Next

Ingredients

30 large cashews, plus 10 more for garnish
2 1/2 lb chicken thighs and drumsticks
1 tsp ground turmeric
2 tsp garam masala powder, divided
1 Tbsp freshly squeezed lime juice (about 1/2 lime)
2 1/2 Tbsp ghee, divided
4 c onions, finely chopped (about 2 large onions)
ground himalayan sea salt, to taste and divided
5 large cloves garlic, peeled
2 large green chilies, stems removed
3 large red chilies, stems removed
1 1/2 Tbsp ginger, peeled and diced
1 c low-sodium chicken broth, divided
5 cardamon pods
5 whole cloves
3 bay leaves
1/2 large cinnamon stick (about 2-inches long), broke into pieces
1 Tbsp brown sugar
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp mild paprika
freshly ground black pepper, to taste (i always use mixed peppercorns)
1 c light sour cream
1/2 c 35% heavy cream
1 Tbsp fresh chopped cilantro, for garnish

Steps:

1. In a small bowl, soak cashews in very hot water for 10 minutes. Drain and add to the bowl of a food processor; set aside.
2. In a medium bowl, place chicken pieces and sprinkle with turmeric and 1 tsp. garam masala. Pour in lime juice and coat; set aside for 30 minutes.
3. In a large saucepan over medium heat, add 1 ½ tbsp. ghee. When hot, add onions and sprinkle generously with ground sea salt; sauté until caramelized, about 25 minutes. Using a slotted spoon, transfer to a bowl to cool off.
4. In the bowl of a food processor, add garlic to the cashews as well as green and red chilies, ginger, caramelized onions and ¼ cup chicken broth. Process until the mixture resembles a thick paste; set aside.
5. In the same saucepan over medium heat, add 1 tbsp. ghee and when hot, working in batches, fry the chicken (thighs skin side down at first) just enough to brown on both sides, about 3 to 4 minutes per side; transfer to a plate.
6. Return the saucepan on medium heat and when hot, add cardamom pods, whole cloves, bay leaves, and cinnamon stick; sauté for 1 ½ minutes.
7. Add the onion paste, remaining 1 tsp. garam masala, brown sugar, cumin, coriander, paprika, salt and freshly ground black pepper. Pour in remaining ¾ cup chicken broth; stir, Add chicken back (thighs skin side up), cover, reduce heat to medium-low and cook for 15 minutes.
8. When time is up, add sour cream and stir gently to combine. Spoon sauce over chicken pieces and pour in heavy cream; stir once again. Simmer until heated through, about 7 to 10 minutes.
9. When ready, garnish with chopped cashews and cilantro and serve with white rice and naan bread.
10. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=52XF3vfjyXg

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#curries #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #poultry #asian #easy #pakistani #steam #dinner-party #chicken #dietary #spicy #stir-fry #meat #chicken-breasts #chicken-thighs-legs #taste-mood #number-of-servings #presentation #served-hot #technique