Chicken Mughlai – Indian Style

Step 1: Prepare the Paste

Add garlic, ginger, finely chopped bird's eye chili, cumin powder, coriander powder, ground almonds, and 2-3 tablespoons of water to a blender. Blend until a smooth paste is formed.

Step 2: Sear the Chicken

Season the chicken pieces with salt and pepper. Heat butter and olive oil in a frying pan over medium heat. Add the chicken pieces and sear until they lose their raw appearance and are lightly cooked on all sides.

Step 3: Remove Chicken

Once seared, remove the chicken pieces from the pan and set aside, reserving any juices.

Step 4: Cook Whole Spices

Add a little extra butter and olive oil to the pan if needed. Add the chopped bay leaves, crushed cardamom pods, cloves, and chopped cinnamon stick. Sizzle on a very low heat for about 2 minutes to release their flavors.

Step 5: Add Onions

Add the chopped onions to the pan. Cook until lightly browned and completely cooked, stirring frequently. If the onions start to catch, add a tablespoon of water or extra fat.

Step 6: Cook the Paste

Add the prepared paste to the pan. Cook gently on a low heat for about 4 minutes, stirring to extract moisture and cook out the raw spice flavor.

Step 7: Incorporate Yogurt

Add half of the natural yogurt to the paste mixture on a very low heat. Stir gently until fully incorporated, ensuring not to boil the yogurt. Repeat with the remaining half of the yogurt, mixing it in thoroughly.

Step 8: Add Chicken Stock

Pour in the chicken stock (or vegetable broth). Stir everything together and bring the mixture to a gentle simmer.

Step 9: Add Heavy Cream

Add the heavy cream (or double cream). Stir it in and bring the mixture to a very gentle simmer.

Step 10: Add Sultanas and Chicken

Once simmering, add the golden sultanas and the seared chicken pieces along with any reserved juices. Stir everything in to combine.

Step 11: Season and Simmer

Add the sugar, Himalayan pink salt, and garam masala. Stir well to combine all the flavors.

Step 12: Cover and Finish

Place a lid on the pan and let it simmer on a low heat for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Remove some of the whole spices (bay leaves, cinnamon sticks) if desired. Give it a final stir and serve hot, garnished with toasted almond slices.

• Chicken thigh meat can be used instead of breast for a richer flavor and more tender texture.

• Add an extra bird's eye chili if you prefer a spicier dish.

• When adding yogurt, ensure the heat is very low and stir gently to prevent it from curdling.

• Avoid boiling the sauce too violently after adding dairy to prevent splitting or coagulation.

• Crush the cardamom pods slightly to release their full aroma and flavor into the dish.

• If the onions start to stick or catch while cooking, add a tablespoon of water or a little extra oil/butter to prevent burning.

• Use chicken on the bone for a more traditional preparation and deeper flavor.

• Substitute olive oil with vegetable oil if preferred.

• Use vegetable broth instead of chicken stock for a vegetarian-friendly base (if chicken is also replaced).