Wednesday, January 5, 2011

Recipe: Chicken Mughlai


I'm not really sure what a "Mughlai" officially should be in "curry terminology", but i call this dish Chicken Mughlai because it tastes almost identical to a dish of the same name that I had in an Indian Restaurant in Venice. Essentially it is just a very quick and basic chicken curry that will please most dinner guests- not too creamy, not very spicy, and doesn't contain any vegetables that some people may object to.

Chicken Mughlai (serves 2) £1.90 per portion, £1.93 with 60g basics rice (dry weight), cooked.

2 chicken breasts
2 tsp Rogan josh curry paste
2 tbsp vegetable oil
1 small red onion, diced finely
1 tsp crushed ginger
1 large garlic clove, crushed
1 tsp garam masala
½ tsp paprika
½ tsp mild chilli powder
½ tsp ground fenugreek
½ tsp ground coriander
½ tsp turmeric
150ml chicken stock
150ml semi-skimmed milk
Handful coriander roughly chopped (plus extra for garnish)
1 rounded tbsp tomato paste
1 tsp sugar
4 tbsp natural yoghurt
Salt and black pepper to taste

1. Heat the oven to 200C. Place the chicken breasts on a greaseproof paper lined baking tray, and rub each one with a tsp of the curry paste. Season with salt and pepper and cook in the oven for 30 minutes. Remove, chop into large chunks and set aside.
2. Heat olive oil in a saucepan on a medium heat, and add the onion, garlic and ginger. Cook covered, stirring occasionally for 5 minutes.
3. Add the reserved chicken and all the spices and cook for a further 2 minutes. Add the chicken stock, milk, coriander, sugar and tomato paste and stir in well. Cook covered, stirring occasionally for 15 minutes.
4. Remove the lid and cook for a further 5-10 minutes, on a high heat, stirring often, until the sauce is thickened. Garnish with the natural yoghurt and coriander and serve!

3 comments:

  1. Thanks for the recipe. Now i have designs to make of this & I am sure my mom would definitely love it.
    Kitchen clearance

    ReplyDelete
  2. I love indian spices & this recipe mixes together lots of of those special flavors. I am liking that the yogurt gives the sauce some tartness or tang that contrasts well with the saltiness or the meat & other flavors. It is not like you need to make use of all of the spices listed in order to finish up with a great dish, anyhow! My fiancee loves this dish & asks me to make it every now & then out of the blue. It made a great first impression.
    spider veins

    ReplyDelete
  3. Thanks very much spidervein, i'm glad you and your fiancee like it! You are right- you don't have to use ALL the spices, but i'm rather lucky in having a big spice rack at my disposal!

    ReplyDelete