Mughlai Chicken With Almonds

Recipe Ingredients

1		Ginger
8		Garlic - ¥
6 tablespoons	90ml	Blanched almonds
7 tablespoons	105ml	Vegetable oil
1		Cinnamon
2		Bay leaves
5		Cloves
10 lbs	4540g / 160oz	Cardamom
2 lbs	908g / 32oz	Onions - (cut into small (medium) piece
2 teaspoons	10ml	Ground cumin seeds
1/2 teaspoon	2.5ml	Red pepper
7 tablespoons	105ml	Yogurt
1		Whipped cream
1/4 teaspoon	1.3ml	Garam masala
2 1/2 lbs	1135g / 40oz	Chicken boneless
2 1/2 teaspoons	12ml	Salt
1		Cilantro leaves

Recipe Instructions

1. Grind the ginger, garlic, almonds with water.

2. Heat oil in a on-stick pan and fry the chicken until they turn golden brown. Keep it aside and drain oil.

3. Heat some oil and put the cardamom, bay leaves and cloves and fry until bay leaves turn brown.

4. Put the onions and fry for a few minutes.

5. Pour the paste from the blender and fry for a couple of minutes until the oil separates.

6. Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry until you get a consistent mixture.

7. Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.

8. Add Garam Masala and cilantro leaves and cook for another 10 minutes.

Source:
Somesh Rao

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