- 1kg chicken cut into medium pieces
- 1 cup chicken stock
- 1inch stick of cinnamon
- 5 pods of cardamom
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chilli powder
- 2 onions ground to a paste
- 2 tsp garam masala powder
- 2 tsp garlic paste
- 1 tsp ginger paste
- 10 almonds blanched and skin removed
- 6 tbsp double cream whisked
- 5 tbsp clarified butter
- A pinch of safron soaken in 2 tbsp milk
- Salt to taste
Mughlai cuisine is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai course is an elaborate buffet of main course dishes with a variety of accompaniments.
Grind the almonds to a fine paste and keep aside.
Heat the ghee in a pan and fry the onions till they are golden brown.
Now add the ginger paste, garlic paste, cinnamon and cardamom and fry for a minute. Now add coriander powder, cumin powder & red chilli powder till the oil separates from the masala.
Now add the chicken till the chicken pieces are fried in all sides.
Add the stock & salt to taste and cook covered till the chicken is nicely cooked. Stir occassionally. Add little more stock if required.
Once the chicken is cooked add the whisked cream & almond paste and stir well. Cook for a minute and turn off the gas. Sprinkle garam masala powder, saffron and keep covered.
Serve hot with any India flat bread or steamed rice.