It is always a treat to get visitors at my house. It is a million times more wonderful when family comes over. Last weekend my mother, father and grandmother came for a visit! Naturally, I was so excited I immediately planned a meal I would be proud to serve them. I decided to keep the menu simple but interesting. My main was Murgh Mughalai (Murgh=chicken), with basmati rice and naan and rava hulwa. For dessert, homemade French Vanilla Ice Cream made with my own homemade vanilla extract! (recipe to follow). Fun Fun Fun! (and I admit, a little nerve wreaking serving Indian food to my Indian parents when I don’t cook Indian food that often). At any rate, I made the meal and it was met well by my family. Joy! Couldn’t take a fancy food photo but I did manage one shot at least. On to the recipe!
Mughalai cooking comes from the imperial kitchens of the Muslim Mughal Empire. This is a North Indian Dish that has strong influences in Persian Cultures. Optional: Pretend you are royalty when you eat this dish. Also Naan and Basmati Rice can’t hurt!
Marinade 1 day ahead:
1 tablespoons ginger paste
1 tablespoons garlic paste
2 tsp garam masala
4 tablespoons yogurt
1 tablespoons butter, melted
1 teaspoons red pepper powder
1-2 lbs of boneless chicken thigh, cut into bite sized pieces
salt to taste
Also Soak 16 cashew and 10 almonds in water overnight.
1 cup red onions, finely chopped
16 cashew and 10 almonds, soaked overnight in water, ground to a paste using very little water. (from above)
1 tablespoon ginger paste
1 tablespoon garlic paste
1 jalapeno, seeds removed and made into a paste (or use green chili)
2 teaspoons coriander powder
1/4 teaspoon nutmeg
2 teaspoons garam masala
1 cup of chicken stock
1/2 cup of heavy cream
Whole Spices and oil for cooking:
2 tablespoons of butter
2 bay leaves
1 large cinnamon stick
2 teaspoons cumin
2 cardamom pods
1) Marinate chicken and soak the cashews and almonds the day before
2) Heat a frying pan with oil and brown chicken pieces, don’t worry about cooking it all the way. (I used my Le Creuset)
3) Remove chicken from pan
4) Heat 2 tablespoons butter in pan and add whole spices (bay leaves, cinnamon, cloves, cumin and cardamom) until the cumin sizzles
5) Add red onions and cook until it starts to brown.
6) Add ginger, garlic and jalapeno paste cooking for a few minutes
7) Add cashew and almond paste and cook off any moisture (ingredients will form a lump)
8) Deglaze pan with chicken stock.
9) Add garam masala, nutmeg, coriander and salt to taste.
10 Bring to a boil and then set to simmer.
11) Add chicken pieces and cream.
12) Reduce sauce until it is thickened to your liking.
Optional for serving:
Fried onions and mint to top before serving.