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

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

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

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Ingredients

Method

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