Chicken Mughlai

Name: Chicken Mughlai
Yield: Serves 4-5
Cuisine: British
Ingredients: 4 tbsp vegetable oil; 650 ml water (100 ml to make cashew paste, 300 ml to boil red onions, 100 ml for sauce, 150 ml to cook chicken); 40 g garlic butter; 200 g red onion, roughly chopped; 2 green cardamoms; 1 tbsp ginger and garlic paste; 3 tbsp vegetable oil; 20 g gram flour (roasted in the oven on 180°C/160°C fan/ gas 4 for 6 minutes); 90 g Greek yoghurt; 1 kg chicken, on the bone, skinned, cut into pieces; 3 cloves; 30 g milk powder; 10 g ginger Juliennes; 1 finger green chilli, finely chopped or made into a paste; 1 small cinnamon stick; 1 tbsp coriander leaves, finely chopped; 100 ml double cream; 1 tbsp dried fenugreek leaves, crushed; 1 black cardamom; 25 g cashew nuts; 2 tsp salt

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Dip In Brilliant

By Dipna Anand

Published 2018

About

Mughlai cuisine was created during the rule of the Mughlai Empire from 1426-1857 in Medieval India and it represents a combination of recipes from Central and North India, particularly Delhi and Uttar Pradesh. The official language of the Mughals was Persian, thus some dishes have Persian names. Mughlai style dishes were once prepared for Royals and emperors who expected the best standard of food. They dined on flavourful food combined with spices and rich ingredients, dishes that are still

Ingredients

Asia
Europe
United Kingdom
India
Uttar Pradesh
Delhi
Southall
Main course

Ingredients

Method