Mughlai Chicken - Nigella Lawson Recipe

Name: Mughlai Chicken - Nigella Lawson
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 inch piece ginger, peeled; 4 garlic cloves, peeled; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon dried chili pepper flakes; 4 tablespoons ground almonds; 1/2 cup water; 5 cardamom pods, bruised; 1 cinnamon stick, broken in half; 2 bay leaves; 4 cloves; 1/4 cup vegetable oil; 3 lbs boneless chicken thighs, each cut into 2; 2 onions, finely chopped; 1 cup Greek yogurt; 1 cup chicken stock; 1/2 cup heavy cream; 1/2 cup sultana (golden raisins); 1 teaspoon garam masala; 1 tablespoon sugar; 1 teaspoon salt; 3/4 cup sliced almonds, toasted, to garnish

Servings: persons

1 inch piece ginger, peeled
4 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili pepper flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 lbs boneless chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultana (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup sliced almonds, toasted, to garnish

1
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.
2
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.
3
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.
4
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.
5
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.
6
So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

1512

kcal

Calories

Fat

Carbs

124

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 22 ingredients. The key ingredients include: 1 inch piece ginger, peeled, 4 garlic cloves, peeled, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and more.

Yes, Mughlai Chicken - Nigella Lawson 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.

Mughlai Chicken - Nigella Lawson

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