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Mughlai Chicken With Almonds

Cuisine: Indian
Type: Chicken
Serves: 1 people

Recipe Ingredients

1   Ginger
8   Garlic
6 tablespoons 90mlBlanched almonds
7 tablespoons 105mlVegetable oil
1   Cinnamon stick
2   Bay leaves
5   Cloves
10   Cardamom
2   Onions - (cut into small (medium) pieces)
2 teaspoons 10mlGround cumin seeds
1/8 teaspoon 0.6mlRed pepper - up to 1/2
7 tablespoons 105mlYogurt
1   Whipped cream
1/4 teaspoon 1.3mlGaram masala
2 1/2 lbs 1135g / 40ozChicken boneless - (2 trays of holy farms)
2 1/2 teaspoons 12mlSalt
  One bunch coriander leaves

Recipe Instructions

Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.

Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.

The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts


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