Moghlai Chicken
with Raisins and Almonds
This Moghlai chicken recipe as well known as Dumpukht chicken is a very tasty and relatively mild dish full of flavors that make it a winner at our family table time and again. This dish goes back to the
Mogul dynasty that was founded on the Indian Subcontinent in the 16th century. The chicken and other ingredients are slowly braised in a big pot or oven proof dish. The final result is a mild well balanced curry which is a treat for the taste buds.
This recipe was inspired by a recipe from Mahur Jaffrey's Book "A taste of Inida" You can find her recipe on page 25. I adapted the recipe to suit our personal taste and preferences. I can only encourage you to get a copy of the book as it contains loads of wonderful authentic Indian recipes.
Preparation time: 15 minutes
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Cooking time: at least 60 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 15 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Moghlai Chicken
- 3 chicken breast fillets, cut of the bone and chopped into bite sized chunks
- 1/2 tsp salt
- Pepper to taste
- 50 gram / 1.7 oz butter
- 3 tbsp. extra virgin olive oil
- 7 whole cloves
- 6 green cardamon pods
- 1 x 5 cm / 2 inch cinnamon stick
- 3 bay leaves
- 250 gram / 8.8 oz button mushrooms, halved
- 2 medium sized onions, cut into thin slices
- 3 cloves of garlic, finely chopped
- 40 gram / 1.4 oz almonds, roughly chopped
- 50 gram / 1.7 oz seedless raisins
- 1 cup full cream yoghurt
- 1 tsp. salt
- 1/8 tsp. black pepper, freshly ground
- 1 tsp. granulated chicken stock
- 1 tsp. cumin seeds, roughly ground in a mortar and pestle
- 1 sharp knife tip (1/20 of tsp.) Carolina Reaper chilli powder. Note: This is the hottest and possibly tastiest chilli in the world. Use carefully and springly. Rather start with to little than to much. You can always add more at a later stage.
- 1/2 cup fresh (heavy) cream
- 1/2 bunch of fresh coriander leaves, rougly chopped
Directions
- Use half a tsp. salt and a little black pepper and cover the chicken pieces on all sides, rub the spices into the meat
- Place large skillet / pan on the stove and switch to medium hot heat
- Add butter and olive oil and let them warm up
- Add the chicken pieces and brown them on all sides
- Remove the chicken from the skillet, place them in an ovenproof casserole dish and put aside for the time being
- Add onions to the remaining fat in the skillet and saute them till they are beginning to change color, stirring regularly
- Add mushrooms and garlic and saute all for another 3 to 4 minutes, stirring frequently
- Add almonds and raisins and saute all for another minute, while stirring continuously
- Add the contents of the skillet including all the juices to the chicken pieces and keep aside for the time being
- Add yogurt, cumin, chicken stock, 1 tsp. salt, 1/8 tsp. black pepper and Carolina Reaper chili powder to a bowl and mix all briefly with a whisk or a fork
- Pore yogurt mixture over the chicken and mushrooms in the casserole, stir briefly, cover casserole dish tightly with a lid or tin foil and place in the preheated oven (top and bottom heat) and bake for 20 minutes at 200 degrees Celsius / 392 Fahrenheit
- After 20 minutes, remove the casserole from oven, add 1/2 cup fresh (heavy) cream and half of the coriander leaves, stir all, cover again with lid and bake for another 20 minutes in the oven
- Once the time is up, remove dish from oven and serve Moghlai chicken hot with some freshly steamed rice and decorate with some fresh coriander leaves
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