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Moghlai Chicken

Written by yorky

Ingredients 1.6 kg Chicken, cut into serving pieces 1 tsp Salt Freshly ground black pepper 2 tblsp Vegetable oil 50 gm Butter, unsalted 7 Whole cardamom pods 8 Whole cloves 50 mm Cinnamon stick 2 Bay leaves 25 gm Blanched slivered almonds 25 gm Sultanas 250 ml Plain yoghurt 1 tsp Ground cumin seeds 1/2 tsp Chili powder Method Spread the chicken pieces out and sprinkle with 1/4 tsp salt and some black pepper. Turn the pieces over and repeat the process. Heat the oil and butter in a large frying pan over a medium-high flame. When hot put in the cardamoms, cloves, cinnamon, bay leaves and as many chicken pieces as the pan will hold in a single layer. Brown the chicken on both sides. Remove the chicken with a slotted spoon and place in a casserole dish. Repeat the process for the remaining chicken pieces. Put the almonds into the hot oil and stir twice. Add the sultanas and stir once. Immediately pour all the contents of the frying pan over the chicken. Preheat the oven to 180 degC. Beat the yoghurt, cumin, chili powder, the remaining salt and some black pepper in a bowl until smooth and creamy. Pour this mixture over the chicken and mix well. Cover the dish tightly and place in the oven. Bake for 20 minutes. Turn the chicken over and baste the pieces. Cover and return to the oven to bake for a further 20 to 25 minutes until the chicken is tender. Remove the chicken pieces and place in a warm dish. Spoon off the fat/oil and reduce the sauce, if necessary, to a sauce consistency. Pour the sauce over the chicken and serve.

 

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