Moghlai Chicken Recipe

Name: Moghlai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, skinned and cut into parts; 1 t salt; freshly ground pepper; 2 T veg oil; 4 T unsalted butter; 7 cardamom pods; 8 whole cloves; 2 in cinnamon stick; 2 bay leaves; 1 oz slivered blanched almonds; 1 oz raisins; 1 c plain yoghurt; 1 t ground cumin; 0.5 t chili powder

Servings: persons

1 chicken, skinned and cut into parts
1 t salt
freshly ground pepper
2 T veg oil
4 T unsalted butter
7 cardamom pods
8 whole cloves
2 in cinnamon stick
2 bay leaves
1 oz slivered blanched almonds
1 oz raisins
1 c plain yoghurt
1 t ground cumin
0.5 t chili powder

1
cut chicken breast pieces into 6, legs in 2
2
sprinkle with salt and pepper and pat down on all sides
3
heat oil and butter
4
add cardamom, cloves, cinnamon, bay and some of the chicken in single layer
5
remove when browned on both sides, add other chicken pieces
6
put in glass dish for oven
7
fry almonds in same pan
8
when they start to brown, add raisins and before they burn, pour contents over the chicken
9
preheat over to 350F
10
put yoghurt in a bowl, add cumin and chili powder, 0.5 t salt and pepper
11
beat lightly til creamy, pour over chicken and mix well
12
cover pan tightly and put in oven
13
bake 20 min
14
turn chicken and baste
15
recover and bake another 20-25 minutes
16
remove large spices

1459

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 chicken, skinned and cut into parts, 1 t salt, freshly ground pepper, 2 T veg oil, and more.

Yes, Moghlai Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moghlai Chicken

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