Shahjani Murghi, Mughlai Chicken with Almonds (India)


Serves 5-6.

1 inch ginger
8 cloves garlic
6 tablespoon blanched almonds
7 tablespoon vegetable oil
1 inch stick cinnamon
2 bay leaves
5 cloves
10 pods cardamom
2 medium onions, sliced
2 teaspoons ground cumin seeds
1/2 teaspoon cayenne pepper
7 tablespoon yogurt
1 small carton whipped cream
1/4 teaspoon garam masala
2 1/2 lbs. boneless chicken
2 1/2 teaspoons salt
cilantro leaves for garnishing

Grind the ginger, garlic, almonds with water2E

Heat oil in a on-stick pan and fry the chicken until it turns golden brown. Keep it aside and drain oil.

Heat some oil and add the cardamom, bay leaves and cloves. Fry until bay leaves turn brown. Put in the onions and stir fry until they turn clear. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add garam masala and cilantro and cook for another 10 minutes.