Curried Chicken Moghlai Food

MUGHLAI CHICKEN

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 CURRY

Steps:

• Add chicken pieces to a glass bowl. Rub the pieces under tap water to get rid of the bacteria. Drain and set aside.

MUGHLAI CHICKEN

Steps:

• Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
• Once chicken is boiled, take the pieces out of the stock. Set stock aside.
• In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
• Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
• Stir fry this mixture for 4 minutes.
• Now add half a cup of stock.
• Also add yogurt to this mixture.
• Cover and let this cook on medium heat for 20 minutes.
• Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
• You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
• Garnish with chopped corriander leaves.

MUGHALI CHICKEN

Steps:

• Remove seeds from cardamom pods; place in a food processor. Add the garlic, cloves, ginger, almonds, cashews and cinnamon; cover and process until blended. Set aside., In a large skillet, saute onions and jalapenos in oil until tender. Stir in water and the garlic mixture. Add the chicken, milk, yogurt and turmeric. Bring to a boil. Reduce heat; simmer, uncovered, until chicken juices run clear, 8-10 minutes. Sprinkle with cilantro. Serve with rice if desired.

CURRIED CHICKEN MOGHLAI

Steps:

• Season the chicken breasts and coat lightly with flour. Melt 4 tbs of the butter in a large skillet. Add six breasts and cook over moderately high heat, turning once, until golden, about 4 minutes a side. Transfer to large plate and repeat with next 6 breasts.
• Melt remaining 4 tbs butter in skillet. Add onions and cook over moderate heat, stirring until softened about 10 minutes. Stir in garlic and ginger and cook until slightly softened about 3 minutes. Add the ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 tsp cayenne and cook for 1 minute. Stir in the crushed tomatoes and the chicken stock. Transfer to an enamaled casserole or dutch oven stew pot.
• Add the chicken to the casserole and bring to a simmer over moderately low heat, simmer for 10 minutes. Stir in sourcream brown sugar, tomatoe pasted, crushed red paepper, saffron, cardamom, cloves, and nutmeg. Cover and cook over low heat 30 minutes. Uncover and cook stirring occasionally until the chicken is tender and the sauce is thickened., about 45 minutes longer. The sauce will not be completely smooth.
• To FREEZE: Let cool completely, tyhen refrigerate until cold. Transfer to plastic containers covering the chicken pieces with sauce, press plastic wrap against the surface of the sauce then seal the conainers and freeze up to 1 month.
• To REHEAT from FROZEN: Let thaw in the fridge for 24 hours. Remove the plastic wrap and transfer to casserole pot. Cover and rewarm over low heat stirring.

MUGHLAI CHICKEN - NIGELLA LAWSON

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 BEEF CURRY (MUGHLAI FREZI)

Steps:

• Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
• Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
• Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
• Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
• Remove from heat, top with cilantro and enjoy!

MUGHLAI CHICKEN WITH ALMONDS AND RAISENS

Steps:

• Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
• Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
• In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
• Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
• Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.

CURRIED CHICKEN MOGHLAI

Steps:

• Season breasts with salt, pepper and flour. Melt 4 tbsp butter and cook chicken until golden (4min). Remove. Melt the rest of the butter, add onions and cook until soft (10 min). Stir in garlic, ginger and cook 3 minutes. Add cumin, turmeric, caraway and 1/4 tsp cayenne and cook 1 minute. Add tomatoes and chicken stock. Transfer to a cast iron casserole. Add chicken and bring to simmer for 10 minutes. stir in sour cream, brown sugar and tomato pt, crushed rd pepper, saffron, cardamom, cloves and nutmeg. Cook covered for 30 minutes over low heat. Uncover and cook 45 minutes more, until sauce is thickened. Season with salt and Cayenne.