Imagine the goodness of almonds in your curry. Now add the most flavorful blend of spices to it. And then imagine ‘marinated in yoghurt’, tender, juicy, falling off the bone chicken pieces in this gravy. That my dear would be your Moghlai Chicken – A curry that originated in the Moghul era and was cooked for the ‘royalty’. Now don’t you think we deserve this ‘royal’ treatment once in a while too?
At least I did but alas, I didn’t have any servants to cook this for me. But I was nevertheless determined to treat myself and my family royally. In fact I came home from work last Friday with this exact thought in mind and in less than two hours, Moghlai Chicken was on the dinner table along with fresh home made rotis. Pure Bliss!We devoured it, cleaned the plates and the pot and licked our fingers! Need I say more? Believe me it is so delicious that it is totally worth the extra effort!
Btw in case you are curious where I got the recipe from? You would never guess ..ha ha – An old ‘Hawkins’ Pressure cooker recipe manual! 🙂 I had actually made this ‘Murgh Musallum’ curry some 15 years ago as a newly wed trying to impress her husband with her cooking! Blush Blush:). It had been a very successful attempt however in the chaotic and maddening years that followed this recipe manual was lost somewhere. I recently happened to retrieve it in one of my cleaning expeditions and had been dreaming of making that same ‘Moghlai chicken’ ever since!!!
Presenting Moghlai Chicken for you folks. I followed the Hawkins recipe mostly making slight changes here and there like reducing the spice level slightly and the oil content and increasing the quantity of almonds from the original recipe. I am also delighted to bring this recipe, that is fit for the ‘kings’, to Angie, the host of Fiesta Friday and my virtual partying blogger friends who deserve nothing less! 🙂
STEP WISE pictures:
Making marinade for chicken
Mixing chicken pieces in the marinade
Dry roasting spices and almonds
Frying onions till golden brown
Grinding fried onions and almonds and spices together to form a paste
Lightly frying the marinated chicken pieces.
Adding ground almond paste into the oil to lightly brown.
Add reserved marinade and tomato puree and seasoning and the chicken pieces.