Mughlai Chicken With Almonds And Raisens Recipes

Steps:

• Put the ginger, garlic, 4 tablespoons of the almonds, and the water into a blender and blend until you have a paste.
• Heat oil in a skillet over medium heat. When hot add chicken in a single layer and fry until golden brown on the bottom. Now turn all the pieces over and brown the second side. Remove the ckicken pieces with a slotted spoon and set them aside.
• In the same oil add cardamom pods, bay leaves, cinnamon stick and cloves. Stir and fry them for a few seconds. Now put in the onions. Stir and fry the onions for 3-4 minutes or until they are lightly browned. Put in the paste from the blender, and the cumin and cayenne. Stir and fry for 2-3 minutes or until oil seems to separate from the spice mixture and the spices are lightly browned. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended.
• Add the cream and salt, plus the chicken and any juices that may have accumulated. Bring to a simmer. Cover, turn heat to low, and cook gently for 20 minutes. Add the raisens and turn the chicken pieces. Cover again and cook another 10 minutes or until the chicken is tender. Add the garam masala. Stir to mix.
• Put the remaining almonds on a baking sheet and put them under the broiler until they brown lightly, about 5 minutes. Keep an eye on them, and shake the pan frequently. Sprinkle the roasted almonds over the chicken when serving.

Steps:

• 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.

Steps:

• Remove skin and fat from chicken. Cut into 8 - 10 pieces. Cut 2 or 3 slits in each chicken piece, 1 inch long and 1/2 inch deep. Set aside.
• Grind onion, garlic and ginger to a paste. Set aside.
• Heat oil in a skillet over medium heat. Add chicken in a single layer and fry 3 - 5 minutes, turning pieces over several times until they're white. Transfer chicken to a plate with a slotted spoon.
• In the same oil add cumin seeds, cardamom pods, bay leaves, cinnamon stick and cloves. Fry until cumin seeds turn golden brown. Add onion paste and fry until golden brown again. Whip yoghurt with a fork and add 1 tablespoon at a time to the onion masala until yoghurt is well blended. Cook until most of the liquid has evaporated and the mixture draws into a dense mass.
• Add chicken and any juices that may have accumulated. Stir thoroughly, add water and salt and mix again. Bring to a boil, reduce heat and simmer 20 - 25 minutes, covered.
• Heat oven to 300 degrees F and roast almonds in a baking pan until light brown (15 - 20 minutes). Shakes pan frequently to avoid burning.
• Add raisins to the chicken and stir thoroughly. Cover and simmer 10 minutes. Add 2 tablespoons roasted almonds, garam masala and chopped coriander. Stir gently.
• Transfer to a platter and garnish with the rest of the almonds.

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown them 2 minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
• Chop the cooled chicken and put it into a large bowl. Add the rest of the ingredients and toss. Season with salt and pepper.
• Spread 4 bread slices with mayonnaise, if you like, and spread with the curried chicken. Top with another slice of bread and serve.

Steps:

• Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
• Once chicken is boiled, take the pieces out of the stock. Set stock aside.
• In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
• Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
• Stir fry this mixture for 4 minutes.
• Now add half a cup of stock.
• Also add yogurt to this mixture.
• Cover and let this cook on medium heat for 20 minutes.
• Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
• You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
• Garnish with chopped corriander leaves.

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
• Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
• Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
• Coarsely shred the chicken then stir in the lemon juice.
• Serve warm sprinkled with the almonds and cilantro.