Mughlai Chicken
by Nigella. Featured in FEASTIntroduction
I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though.
There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance of flavour.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though.
There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance of flavour.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 8-10
- 2½ centimetres piece of fresh ginger (peeled)
- 4 cloves garlic (peeled)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried chilli flakes
- 4 tablespoons ground almonds
- 5 cardamom pods (bruised)
- 1 cinnamon stick (broken in half)
- 2 bay leaves
- 4 cloves
- 4 tablespoons vegetable oil
- 1½ kilograms boneless, skinless chicken thighs (each cut in 2)
- 2 onions
- 250 millilitres Greek yoghurt
- 250 millilitres chicken stock
- 125 millilitres double cream
- 100 grams golden sultanas
- 1 teaspoon garam masala
- 1 tablespoon caster sugar
- 1 teaspoon Maldon sea salt flakes
- 75 grams flaked almonds (toasted)
- 1 inch piece of fresh gingerroot (peeled)
- 4 cloves garlic (peeled)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon red pepper flakes
- 4 tablespoons almond meal
- 5 cardamom pods (bruised)
- 1 cinnamon stick (broken in half)
- 2 bay leaves
- 4 cloves
- 4 tablespoons vegetable oil
- 3 pounds boneless, skinless chicken thighs (each cut in 2)
- 2 onions
- 1 cup Greek yoghurt
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup golden raisins
- 1 teaspoon garam masala
- 1 tablespoon superfine sugar
- 1 teaspoon kosher salt
- ¾ cup sliced almonds (toasted)
Method
- Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the ground almonds and 125ml/½ cup of water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there's nothing to stop you using those, or a little spice grinder.
- Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl. (Obviously, you don't have to do this, but it saves flitting from cupboard to cupboard looking for the right spices while the oil's spluttering away later.)
- 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.
- Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml / half 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 chicken 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.
- Put the ginger, garlic, cumin, coriander and chilli into a food processor, and blend to a paste. Add the almond meal and 125ml/½ cup of water, then blend again, and set aside. Traditionally, this would be done with a pestle and mortar, and there's nothing to stop you using those, or a little spice grinder.
- Put the cardamom pods, cinnamon stick, bay leaves and cloves into a small bowl. (Obviously, you don't have to do this, but it saves flitting from cupboard to cupboard looking for the right spices while the oil's spluttering away later.)
- 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.
- Tip in the bowlful of spices and turn them in the oil. Peel and finely chop the onions, add to the pan of spices, and cook until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid them catching. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, 125ml / half 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 chicken 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 sliced almonds.
Additional Information
For gluten free: most garam masalas are gluten free but please check packaging.
Many recipes I came across indicated evaporated milk rather than cream, which makes sense if you're cooking in a hot climate. You could keep this in mind should you open a tub of cream and find it spoiled, but in that case don't bother with the spoonful of sugar.
I love the paleness of golden sultanas, their mellowness and how they merge into the curry later, but the usual brown ones are just fine.
To toast nuts, simply shake them about in a hot dry pan until scorched in parts.
MAKE AHEAD / STORE:
Make ahead — cool, cover and refrigerate as soon as possible and within 2 hours. Will keep in the fridge for up to 3 days. Can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot all the way through. Reheat only once.
For gluten free: most garam masalas are gluten free but please check packaging.
Many recipes I came across indicated evaporated milk rather than cream, which makes sense if you're cooking in a hot climate. You could keep this in mind should you open a tub of cream and find it spoiled, but in that case don't bother with the spoonful of sugar.
I love the paleness of golden sultanas, their mellowness and how they merge into the curry later, but the usual brown ones are just fine.
To toast nuts, simply shake them about in a hot dry pan until scorched in parts.
MAKE AHEAD / STORE:
Make ahead — cool, cover and refrigerate as soon as possible and within 2 hours. Will keep in the fridge for up to 3 days. Can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot all the way through. Reheat only once.
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Show more commentsMy kitchen looks like WWIII struck, or the Huns invaded, but it was worth it: the recipe was delicious! One slight mistake I made: I didn't know what "bruised" cardamom was, and looked it up only after I'd made the recipe: apparently one should crack the pods with the side of a knife, which helps to release more flavor. But the recipe was perfect as is!
Fabulous recipe we really loved this I will now be making it on a regular basis just need to remember to make it a couple of days ahead of when we want to eat it
I have been making this recipe for years now and it really works well, which is why I have bought all Nigellas' books to date.
This is so delicious, mild, and creamy! Serve it with the Pilaf and the Muttar Paneer from “Feast” and maybe follow it with the Apricot and Almond Cake from “Simply” and you have a perfect, fail safe evening!
I have the book with this recipe. It is always a succes! Even relaxing to make. Greatings from Holland!
I cooked this last year for Christmas and I’m making it again this year. This dish is delicious! Never disappoints.
I will be cooking this for Sunday lunch for family - including my food-obsessed French son-in-law (who remembers every meal he has ever eaten) and his own mother who taught him to cook. I had to find something impressive, that neither of them will ever have cooked and not too spicy for sensitive French tastebuds.
We made this tonight and had to have a taste before storing it in the fridge in order for the full flavour to develop (as suggested). One of the best curries we had in a long time! I will definitely be making this at out next dinner party!
Brilliant! Just love the flavour. Lots of ingredients, but so well worth it
This smelled so good, so it was a totally no go to keep it in the fridge until the next day, not to say another day more. Maybe next time, there will definitely be a next time.
As mentioned in the opening there are lots of ingredients. I liked that I actually got to use some of those that are not frequently used. Great recipe and will be using as the star at my next theme dinner.
I really love this recipe Nigella and have made it many times. The subtlety of flavours is just perfect.