Moghalai-Style Chicken with Spinach, Almonds, and Raisins

Kishmish Waale Murgh

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This sweet-hot sauce, with an underlying nuttiness thanks to the almonds, is a perfect accompaniment to mellow-tasting chicken. I served this the day I made Okra Curry with Toasted Chickpea Flour and steamed Nimmy Paul’s Tomato Rice, to appease many an appetite.


  • ¼ cup canola oil
  • 1 large red onion, finely chopped
  • ½ cup go


  1. Heat the oil in a large skillet over medium heat. Add the onion, raisins, and almonds, and cook until the onion softens and then turns dark brown with deep purple hues and the raisins turn honey-brown and look succulent, 15 to 20 minutes.
  2. Stir in the chicken and cook until it sears and turns light brown, 8 to 10 minutes.
  3. Stir in the garam masala, salt, c