Mughlai Chicken with Almonds & Sultanas

Name: Mughlai Chicken with Almonds & Sultanas (Shahjahani murghi)
Yield: Serves 6
Cuisine: Indian
Ingredients: 10 cardamom pods; 7 tablespoons vegetable oil; 6 tablespoons blanched, slivered almonds; 1.35 kg/3 lb chicken joints, skinned; 2.5 cm/1 inch cinnamon stick; ¼ teaspoon Garam masala; 1–2 tablespoons sultanas; 1½ teaspoons salt; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 275 ml/9½ fl oz single cream; 5 cloves; 200 g/7 oz onions, peeled and finely chopped; 2 teaspoons ground cumin seeds; ⅛–½ teaspoon cayenne pepper; 7 tablespoons natural yogurt; 8–9 garlic cloves, peeled; 2 bay leaves; 4 tablespoons water

Shahjahani murghi

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This elegant, mild dish is very suitable for dinner parties, perhaps with Spiced basmati rice, Cauliflower with potatoes and Yogurt with walnuts & fresh green coriander.

Ingredients

2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped
8–9 garlic cloves, peeled

Asia
India
Dinner
Gluten-free

Method

Blend the ginger, garlic, water and 4 tablespoons of almonds to a paste.
Heat the oil in a wide, preferably non-stick pot or deep frying pan over a medium-high flame. When hot, put in as many chicken pieces as the pot will hold in a single layer. Let them turn golden brown on the bottom. Now turn the pieces over and brown the second side. Remove the chicken wit