Few Favourite Recipes and Mughlai Chicken

by - June 03, 2012

There are a lot of things I want to talk about today. I'am not sure where to start. I know I haven't blogged about food lately. And calling myself a Fooderati without many food posts is making me hang my head in shame. 

So what's Fooderati Arabia? It's an awesome group of Food Bloggers and Foodies in the UAE. I fell in love with the group and their blogs when I first came across their website. And I felt like I won an award when they added me to their group. But since then, the only food post has been my Chemmeen Biryani. woops! It's not that I haven't been cooking lately. I do have days when I feel really creative and just spend all morning in the kitchen. But I somehow get lazy to photograph those dishes. Or too hungry maybe?? Yes, that could be it. 

I tried this yummilicious Aloo Gosht (Lamb with Potatoes) recipe of Sinfully Spicy and I was all excited with the aroma and the good looks of the dish. But by the time it was ready, I was way too hungry. Aisha was hungry too. So we just took a plateful of rice with a good serving of Aloo Gosht, sat on the sofa and dug in. Oh, I also carried a glassfull of water for Aisha as the dish was super spicy - in a good way!  

Some of the other dishes I've been making lately are Serradura or Saw Dust Pudding, Chocolate Biscuit Pudding (both recipes are from Ria's Collection) and also my all time favourite Mughlai Chicken Curry. 

I still remember the first time I made this curry. It was Talha's first Ramadan and I had made this curry for iftar. Jamil's reaction after having it is still fresh in my mind. I think that was the day when I felt or rather believed that I could indeed cook. Moments like these are special, aren't they? So without further ado, here's the recipe along with a not so awesome photo. 


1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds chicken - small pieces
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish


Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.
Pour into a serving dish and scatter with the toasted flaked almonds.

This curry, although Indian, has no hint of heat. It's the perfect curry to make for your non-Indian friends or for those who do not like to eat anything hot. It's creamy, yes. But other than the cream, I cannot find any unhealthy (if you want to call cream unhealthy that is) ingredient in there. I usually garnish the dish with toasted almond flakes, but didn't have any while making it this time. 

Oh and before I forget, this is Nigella's recipe. Ofcourse! *wink wink*

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