CHICKEN MUGHLAI WITH
BASMATI RICE WITH NUTS AND RAISINS

 

CHICKEN MUGHLAI

1 inch cube of Ginger chopped

9 cloves of Garlic chopped

6 Tbsp slivered Almonds

1/2 cup water

 

3 lbs boneless chicken (breasts or thighs) cut into bite size pieces

2 medium onions chopped fine

8 Tbsp Vegetable oil

10 whole Cardamom pods

1 inch stick of cinnamon

2 bay leaves

5 whole cloves

2 tsp ground cumin

1/2 Tsp cayenne pepper

8 Tbsp plain yogurt

1 1/4 cup heavy cream

2 Tbsp raisins

1/4 Tsp Garam marsala*(See below)

1 Tsp salt (to taste)

 

Place Ginger,Garlic,Almonds and water in food processor.

Blend into a paste . Add more water if necessary.

 

Heat oil in a pot. Add chicken pieces. When cooked, place in

bowl and set aside.

Add Cardamom, Cinnamon ,bay Leaves ,and cloves into the same pot with liquid from the chicken. Fry for a few seconds 

Add the onions. Fry until onions soften and take on a bit of color. 

Add the Ginger, Garlic, Almond paste, cumin, and cayenne. Fry for a couple minutes

Add the yogurt, 1 tbs at a time, until the yogurt if incorporated.

Add chicken and any juices that have accumulated in the bowl. Stir to mix.

Add the Cream and salt. Bring to a simmer and cook gently for about 20 minutes.

Add the raisins and the Garam Masala and cook another 10 minutes until chicken is tender.

Serve with Naan bread or over Basmati Rice

BASMATI RICE WITH NUTS AND RAISINS

3 cups Basmati Rice, soaked and rinsed 3 times

10 Tbsp Vegetable Oil

2 Tbsp Slivered Almonds

2 Tbsp raw peanuts

2 Tbsp raw cashews

1/3 cup Raisins

1 Onion cut into thin 1/2 rings

1 clove of Garlic chopped fine

3/4 inch of Ginger grated

1 fresh hot chili minced

1 Tsp Garam Masala*

2 Tsp salt

2 Tbsp roasted sesame seeds

 

Preheat Oven to 325 degrees

 

Heat Vegetable oil in a Dutch over /Deep pan with a lid.

 Place almonds in the hot oil. When the almonds take on color remove them and place on a paper towel lined plate. Do the cashews and Peanuts the same way. Lastly, place the raisins in the same oil until they plump up. Remove them and place with the Almonds cashews and peanuts.

Place 2 Tbsp of sesame seeds in a dry pan roast until they, too, take on a brown color. Place them with the nuts and raisins.

 

Remove oil from the pan except 6 Tbsp.

Fry the onion until they take on color.

Add the rice, garlic, ginger, chili, Garam Masala and salt. Fry for a few minutes until the rice is well coated with oil.

Add 4  1/2 cups of water. Bring to a boil.

 

Turn heat to medium low and, stirring frequently, cook rice until most of the liquid has been absorbed.

Cover the rice with tin foil crimping the edges to create a good seal.

Place cover on the pan over the tin foil.

Put in the over for 15-20 minutes (Check at 15 minutes to make sure it does not become too dry).

When rice is done mix in the nuts and raisins, and sprinkle with fresh Cilantro.

EAT!

Serve alone or with another Indian dish!

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