Mughlai Chicken with Almonds

Name: Mughlai Chicken with Almonds
Yield: 4
Cuisine: Indian
Ingredients: ginger; garlic; almonds; vegetable oil; cinnamon sticks; bay leaves; cloves; cardamom pods; onions; cumin seeds; red pepper flakes; yogurt; whipped cream; garam masala; chicken breasts; salt; cilantro

Yield

4 servings

Prep

20 min

Cook

30 min

Ready

50 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
1	Inch	ginger	*
8	cloves	garlic
6	tablespoons	almonds blanched
7	tablespoons	vegetable oil
1	x	cinnamon sticks stick cinnamon	*
2	x	bay leaves	*
5	x	cloves	*
10	x	cardamom pods	*
2	medium	onions finely chopped
2	teaspoons	cumin seeds ground
½	teaspoon	red pepper flakes
7	tablespoons	yogurt
1	x	whipped cream small carton	*
¼	teaspoon	garam masala	*
2 ½	pounds	chicken breasts boneless
2 ½	teaspoons	salt
1	x	cilantro	*

Ingredients

Amount	Measure	Ingredient	Features
1	Inch	ginger	*
8	cloves	garlic
9E+1	ml	almonds blanched
105	ml	vegetable oil
1	x	cinnamon sticks stick cinnamon	*
2	x	bay leaves	*
5	x	cloves	*
1E+1	x	cardamom pods	*
2	medium	onions finely chopped
1E+1	ml	cumin seeds ground
2.5	ml	red pepper flakes
105	ml	yogurt
1	x	whipped cream small carton	*
1.3	ml	garam masala	*
1.1	kg	chicken breasts boneless
13	ml	salt
1	x	cilantro	*

Directions

Grind the ginger, garlic, almonds with water.
Heat oil in a on-stick pan and fry the chicken until they turn golden brown.

Keep it aside and drain oil.

Heat some oil and put the cardamom, bay leaves and cloves and fry until bay leaves turn brown.
Put the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates.
Add 1 tablespoon of yogurt and fry for 30 seconds.

Keep adding tbsps of yogurt and fry until you get a consistent mixture.

Put the chicken, whipped cream and salt together and cook gently (low heat) for 20 minutes.
Add Garam Masala and corriander leaves and cook for another 10 minutes.