Mughlai Chicken | Nigella's Recipes | Nigella Lawson

Name: Mughlai Chicken | Nigella's Recipes | Nigella Lawson
Ingredients: 2½ centimetres piece of fresh ginger (peeled); 4 cloves garlic (peeled); 2 teaspoons ground cumin; 1 teaspoon ground coriander; ½ teaspoon dried chilli flakes; 4 tablespoons ground almonds; 5 cardamom pods (bruised); 1 cinnamon stick (broken in half); 2 bay leaves; 4 cloves; 4 tablespoons vegetable oil; 1½ kilograms boneless, skinless chicken thighs (each cut in 2); 2 onions; 250 millilitres Greek yoghurt; 250 millilitres chicken stock; 125 millilitres double cream; 100 grams golden sultanas; 1 teaspoon garam masala; 1 tablespoon caster sugar; 1 teaspoon Maldon sea salt flakes; 75 grams flaked almonds (toasted)

www.nigella.com

I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, that's your choice.

Keywords

Gluten Free
Indulgent
Sociable
Partytime
Egg Free
Chicken
Curry

View full recipe on www.nigella.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nigella.com.

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