Mughlai chicken with almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Ginger | |
| 8 | 9 pieces garlic | |
| 6 | tablespoons | Blanched almonds |
| 7 | tablespoons | Vegetable oil |
| 1 | Stick cinnamon | |
| 2 | Bay leaves | |
| 5 | Cloves | |
| 10 | pounds | Cardamom |
| 2 | mediums | Onions (cut into small piece |
| 2 | teaspoons | Ground cumin seeds |
| ½ | teaspoon | Red pepper |
| 7 | tablespoons | Yogurt |
| 1 | small | Carton whipped cream |
| ¼ | teaspoon | Garam masala |
| 2½ | pounds | Chicken boneless |
| 2½ | teaspoon | Salt |
| bunch | Corriander leaves | |
Directions
Recipe by: Somesh Rao 1. Grind the ginger, garlic, almonds with water. 2.
Heat oil in a on-stick pan and fry the chicken till they turn golden brown.
Keep it aside and drain oil. 3. Heat some oil and put the cardamom, bay leaves and cloves and fry till 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 till the oil separates. 6. Add 1 tbsp of yogurt and fry for 30 seconds. Keep adding tbsps of yogurt and fry till 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 corriander leaves and cook for another 10 minutes.