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Nigella Lawson
Mughlai Chicken
Nigella Lucy Lawson (born 6 January 1960) is an English journalist, cookery writer, and television presenter. She wrote a restaurant column for the Spectator before becoming deputy literary editor of the Sunday Times in 1986....more.

I’ve tried many different version of curry chicken but I’ve never heard of Mughlai Chicken. I have always loved cooking curries. I love the fragrance which comes out of the wok as you fry the onions and the spices.

Oh by the way, while preparing the ingredients I realized I had only dried whole chilis and not chili flakes as per the recipe. So I blended 1 whole dried chili together with the spices in the food processor. If you didn’t have any whole chilis, then there’s nothing wrong to add in ½ teaspoon of chili powder. I guess the curry sauce suppose to be mild.

Most of the ingredients used in this recipe are quite similar to many other versions of curries I’ve cooked. The only difference is that it requires sugar and sultanas in the curry to make it sweet. That was interesting to me because I never previously added any sugar to my curries. Needless to say that this curry does taste sweet compared to any ordinary curry dish. But the sweetness doesn’t entirely come from sugar, a lot of it comes from the sultanas. It’s sweet but uniquely tasteful. The chicken is very tender and when you eat it together with curry sauce and toasted almonds… it’s splendid! Serve wonderfully with plain rice.


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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.

It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds.

Source : Nigella Lawson "Feast"



- 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 boned chicken thighs, each cut into 2
- 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



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