Preparing Rich Chicken Mughlai Stew
It should not take more than 45 minutes to prepare Rich Chicken Mughlai Stew.
Ingredients:
- 80 grams of flaked almonds
- 2.5 piece of peeled ginger
- 4 cloves garlic
- 1 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp dried chili
- 1 tsp caster sugar
- 1 tsp garam masala
- 4 cloves
- 2 bay leaves
- 5 broken cardamom pods
- 1 halved cinnamon stick
- 4 tsp ground almonds
- 100 grams ground raisins
- 4 tsp vegetable oil
- 250 ml Greek yogurt
- 125 ml double cream
- 250 ml chicken stock
- 125 ml water
- 2 onions
- 1.5 kg of boneless chicken
Directions to Prepare Rich Chicken Mughlai Stew:
- Blend the ginger, chopped garlic, cumin, coriander, and chili to a smooth paste in a food processor. You could also use a spice grinder. Put the cardamom pods, cinnamon, bay leaves, and cloves into a separate smaller bowl for convenience while cooking. Peel and chop the onions as well.
- Take a large nonstick pan and heat the oil, slowly add the chicken pieces and lightly fry them on all sides till they take on a brownish tinge. Keep aside.
- Add the collected spices to the hot oil and fry on high heat for a minute. Add the onions and cook till softened but not browned.
- Stir in the smooth paste and cook till it turns aromatic and colored. Then add the yogurt, a quarter at each goes while stirring. The point is for it to resemble a sauce. Stir in the raisins and the stock, bringing it to a simmer.
- Add the chicken to the pan, gently nestling them in the gravy and letting them soak in the juices. Stir in the cream and sprinkle garam masala, salt and sugar and bring to a boil. Lower the heat and let it cook for about 20 minutes.
- Turn off the heat, pour into a serving dish and sprinkle all the flaked almonds. Garnish with sprigs of coriander.
Notes: To make the stew even richer, you may add some butter to the oil in the third step, but make sure to adjust the salt.
The Stew is a royal preparation, a delicacy served at feasts and banquets. The spices are available at most grocery stores, or online, while the fat content is only a matter of indulgence.
