Moghul Chicken

Name: Moghul Chicken
Yield: Serves 6
Cuisine: Indian
Ingredients: 6 whole cloves; 2 X 2-3-inch (2 X 5-7.5 cm) sticks cinnamon; salt; 6 tablespoons (6 X 15 ml spoon) plain yogurt; 3 oz (75 g) butter or margarine; 3 oz (75 g) butter or margarine; 6-8 whole cardamom pods, lightly crushed; 6 chicken joints; 1-inch (2.5 cm) piece fresh ginger, peeled; ½ pint (300 ml) hot water; 2 large onions; ½ teaspoon (2.5 ml spoon) chilli powder; 2 oz (50 g) blanched almonds; 2 oz (50 g) desiccated coconut; 1 oz (25 g) flaked almonds; a few chopped coriander leaves or a little chopped parsley, to garnish; a few chopped coriander leaves or a little chopped parsley, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is my simple-to-make version of an elaborate dish eaten on feast days in India. The mildly spiced chicken has a thick, rich almond and coconut sauce. Serve with Basmati Rice and a vegetable curry such as Aubergine and Tomato Curry, and perhaps a bowl of Yogurt with Cucumber and Mint to refresh the palate.

Ingredients

Asia
India
Main course
Gluten-free
Spicy

Ingredients

Method