Mughali Chicken

Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.

Mughali Chicken

Ingredients

• 1 kg boneless chicken skin removed
• 2 onions ground to a paste
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1" stick of cinnamon
• 5 pods of cardamom
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 2 tsps garam masala
• 10-15 almonds blanched and skin removed
• 5-6 tbsps thickened/ heavy/ double cream whisked
• 4 tbsps of ghee
• 1 cup chicken stock

Method

• Grind the almonds into a fine paste and keep aside.
• Heat the ghee in a pan and fry the onions till they are translucent.
• Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.
• Now add all the other spices except garam masala and fry till the ghee begins to separate from the masala. 
• Add the chicken and fry till sealed.
• Add the stock, salt to taste and cook till the chicken is done.
• Whisk the cream to ensure that there are no lumps in it.
• Add the cream and the almond paste to the chicken and stir well.
• Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.
• Serve hot dish with naans or pulav or pulao.