Chicken Moghlai With Coriander Chutney Recipes

Ingredients :

4 tbsp oil

1.5 kg chicken pieces, skinned

8 cardamom pods, slightly crushed or 5 ml ground cardamom

small pieces stick cinnamon or 2.5 ml ground cinnamon

1 bay leaf

4 whole cloves

2 onions, peeled and finely chopped

1 small piece fresh ginger, peeled and grated

4 cloves garlic, crushed

30 g ground blanched almonds

10 ml cumin seed or ground cumin

pinch cayenne pepper

280 ml light cream

90 ml natural yoghurt

15-30 ml roasted cashews

15-30 ml sultanas or golden raisins

salt

Chutney :

90 g about 2 cups fresh coriander (leave only)

1 small green chili pepper, coarsely chopped

15 ml lemon juice

salt and pepper

pinch sugar

15 ml oil

2.5 ml ground coriander

1. Heat the oil for the chicken in a large sauté or frying pan.
2. Place the chicken in the hot oil in one even layer.
3. Fry until golden brown on both sides.
4. Repeat until all the chicken is browned and remove the chicken to a plate.
5. Add the cardamom, cinnamon, bay leaf and cloves to the oil and fry for a few seconds.
6. Add the onions and fry, stirring often, for about 4-5 minutes over moderate heat.
7. Cook until lightly browned.
8. Add the ginger, garlic, almonds, cumin and cayenne pepper.
9. Cook over a moderate heat for about 2-3 minutes.
10. Add the cream gradually, stirring constantly.
11. Return the chicken and any of the accumulated juices to the pan.
12. Cover to the pan and simmer gently for about 30-40 minutes or until the chicken is tender, stirring occasionally.
13. Remove the breast pieces if they cook before the rest of the chicken and keep them warm.
14. Add the yoghurt to the chicken and stir well.
15. Add the cashews, sultanas or golden raisins and salt, if necessary.
16. The mixture will look separated.
17. Do not allow the sauce to boil once the yoghurt has been added.
18. Remove the bay leaf before serving with rice and coriander chutney.
19. To prepare chutney, combine the coriander, chili pepper, lemon juice, processor or blender and work to a paste.
20. Heat the oil and cook the ground coriander 1 minute.
21. Add the other ingredients and process again until well mixed.

Serves 4 - 6

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