Chicken with saffron yogurt and cashews

Name: Chicken with saffron yogurt and cashews
Yield: Serves 4
Cuisine: India
Ingredients: 1 large onion, finely sliced; 2.5 ml/½ tsp chilli powder; 120 ml/4 fl oz/½ cup natural (plain) yogurt; 60 ml/4 tbsp sunflower or light olive oil; 50 g/2 oz/¼ cup cashew nuts; 30 ml/2 tbsp hot milk; 675 g/1½ lb chicken breasts, skinned and cut into 2.5cm/1in cubes; 15 ml/1 tbsp toasted flaked (sliced) almonds, to garnish; 15 ml/1 tbsp rose water; 30 ml/2 tbsp lemon juice; 2.5 ml/½ tsp ground cardamom; 5 ml/1 tsp salt, or to taste; Indian bread or Plain Boiled Rice, to serve; 4 cloves; 2.5 ml/½ tsp ground cumin; 8 green cardamom pods, bruised; 2 cloves garlic, crushed, or 10 ml/2 tsp garlic purée; large pinch of saffron, pounded; 5 ml/1 tsp ground coriander; 2.5 cm/1 in piece cinnamon stick, split in half; 15 g/½ oz fresh root ginger, cut into fine strips

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Created for the Empress Mumtaz Mahal, in whose memory the world famous Taj Mahal was built, this rich and elegant dish, Murgh Mumtaz Mahal, is typical of Mughal cuisine and makes an aromatic and impressive dish for entertaining. The sauce is based on a silky smooth nut purée, coloured and flavoured with a generous amount of golden saffron and sweetened with fragrant rose water.

Ingredients

Asia
India
Main course

Ingredients

Method