Wednesday, 22 April 2015

Mughalai Chicken With Almonds

Mughalai chicken Masala, it is rich, mild, thick, creamy gravy and its easy to prepare for special occasions.

  • Chicken 2 kg boneless cubed
  • Ginger 1”piece
  • Garlic 8 cloves
  • Almonds 6 tbsp blanched
  • Vegetable Oil 7 tbsp
  • Cinnamon Stick 1”
  • Bay Leaves 2 
  • Cloves 5 
  • Cardamom 10 pods
  • Onions 2 medium, finely chopped
  • Cumin seeds 2 tsp grounded
  • Red Pepper Powder 1/2 tsp
  • Yogurt 7 tbsp
  • Whipped Cream 1 small tin
  • Garam Masala 1/4 tsp
  • Salt as per taste
  • Coriander Leaves 1 bunch


Grind ginger, garlic and almonds with water. Wash the chicken and drain water thoroughly and marinate it with little salt and one tablespoon yogurt. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown(chicken should not be deep fried). Drain the oil and keep it aside. Heat oil in a big fry pan and add cardamom, bayleaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for few minutes.

Now pour the paste from the blender and fry for sometime until the oil separates. Add 1 table spoon of yogurt and stir for 30 seconds keep adding tablespoons of yogurt and stirring until you get get a consistent mixture. Add the fried chicken, whipped cream and salt and cook in low flame for 20 minutes. For better results put off the flame and allow the chicken to remain in the fry pan for 15 minutes and again cook for 10 minutes in low flame and then add gharam masala and coriander leaves and leave it covered in low flame for another 10 minutes. Serve hot with jeera rice or roti.

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