Mogul Chicken Recipes

Steps:

• Place onion, garlic, ginger, coriander, yoghurt and all the spices together until smooth. Place boned chicken thighs in a dish. Pour over the marinade, turn the chicken over to make sure that it is coated all over, cover and leave in the fridge overnight, if possible.
• Heat the oil in a skillet or frying pan, take meat from marinade (reserve marinade) and seal both sides.
• Add all the marinade, and simmer slowly for about 20-25 minutes, turning occasionally - to begin with the marinade looks watery and not that great! After a while it slowly thickens (as the meat cooks) into thick gravy that is spooned over the top of the chicken when served.
• Serve with salads, spiced rice or my Gujarati Potatoes.Recipe #176179.
• N.B If less heat is required, cut down on the chili powder to 1/4 teaspoon.

Steps:

• Prick the chicken thighs with a fork. Pat dry with paper towels and set aside.
• In a bowl, mix the lemon juice, ginger, garlic, red pepper, salt, sugar, and honey.
• Combine the thighs and spice mixture in a plastic zip bag (or a bowl with cover) and marinate in the refrigerator for an hour.
• Set grill to medium (or fire up the broiler). Add the cilantro and green chili to the chicken, mix, and transfer to a flameproof dish.
• Pour any remaining marinade over the chicken.
• Grill (or broil) for about 15-20 minutes, turning and basting the chicken occasionally, until cooked through (the whole juices-run-clear thing).
• Serve immediately. A garnish of fresh cilantro would be nice.

Steps:

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
• Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
• For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
• Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
• Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.