Sunday, December 12, 2010

20101212 Mughlai Chicken

(SOURCE: - Mughlai Chicken)

As I don't like my curry too sweet, I have skipped the 50g of golden sultanas. I also skipped the ground almond suggested by Nigella, because I couldn't find it in any supermarkets and was too lazy to ground some myself. The curry is still very good and the sauce is so creamy. The smell of curry made me so hungry so I rushed to serve dinner and forgot to scatter toasted almond flakes all over the curry, duh! We cleaned our plates with the garlic & coriander naan and made sure no sauce go to waste!

1.5cm fresh ginger, peeled
2 garlic cloves, peeled
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp dried chilli
60ml water
2 cardamon pods, bruised
1/2 cinnamon stick, broken in half
1 bay leaves
2 cloves
2 tbsp vegetable oil
750g boned, skinned chicken thighs
1 onion, finely chopped
150ml Greek yoghurt
125ml chicken stock
60ml creme fraiche
1 tsp garam masala
1/2 tbsp caster sugar
salt and pepper

1. Blend the ginger, garlic, cumin, coriander and chilli with a pestle and mortar, and set aside.
2. Put the cardamon pods, cinnamon stick, bay leaves, and cloves into a small bowl.
3. Heat the oil in a large pan and add the chicken pieces and cook them just long enough to seal on both sides, then remove to a dish.
4. Tip in the bowlful of spieces and turn them in the oil. Add the onions to the pan of spices, and cook until softened and lightly browned. Pour in the blended paste, and cook everything until it begins to color. Add the yoghurt, stirring it in to make a sauce. Then stir in the stock and cream.
5. 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 and pepper. Cover and cook on a gentle heat for 20 to 30 minutes, testing to make sure the chicken meat is cooked through.
6. Take the pan off the heat and leave it to cool before reheating the next day.

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