Moghlai Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Chicken, whole
1 tsp: -Salt freshly ground black pepper,
2 tbsp: Vegetable oil,
4 tbsp: Butter, unsalted
7: Cardamom pods, whole
8: Cloves, whole
1: Cinnamon stick, 2 inch piece
2: Bay leaves,
2 1/2 tbsp: Almonds, blanched, slivered
2 1/2 tbsp: Raisins,
1 cup: Yogurt, plain
1 tsp: Cumin, ground, freshly ground for best results
1/2 tsp: Cayenne pepper,
Directions:
Remove skin from chicken. Cut into serving pieces, cutting whole
legs into two pieces and whole breasts into 6 pieces. Spread chicken
in single layer and sprinkle with 1/4 tsp salt and pepper to taste;
pat into chicken to help it adhere. Turn chicken over and repeat with
another 1/4 tsp salt and pepper to taste.
Heat oil and butter in large skillet, preferably non stick, over
medium-high heat. When hot, add cardamom, cloves, cinnamon, bay
leaves and as many chicken pieces as pan will hold in single layer.
(Do not crowd.) Brown chicken on both sides; transfer with slotted
spoon to ovenproof casserole. Repeat with remaining chicken.
Add almonds to hot oil in skillet and stir. As soon as they begin to
brown, about 1 minute, stir in raisins. Immediately pour contents of
skillet, fat and all over chicken.
In small bowl, stir together yogurt, cumin, cayenne, remaining salt
and black pepper to taste. Pour over chicken; mix well.
Cover casserole; place in preheated 350F oven 20 minutes. Turn
chicken pieces over; baste with juices. Cover, return to oven 20 to
25 minutes or until chicken is tender.
Just before serving, if necessary, reheat chicken over low heat.
Remove chicken pieces; transfer to warm serving dish. Spoon off most
fat left in casserole; discard. Place remaining sauce in casserole
over medium-high heat and boil until thickened, about 5 minutes. Pour
thickened sauce over chicken. SERVES:6
Source from luhu.jp
legs into two pieces and whole breasts into 6 pieces. Spread chicken
in single layer and sprinkle with 1/4 tsp salt and pepper to taste;
pat into chicken to help it adhere. Turn chicken over and repeat with
another 1/4 tsp salt and pepper to taste.
Heat oil and butter in large skillet, preferably non stick, over
medium-high heat. When hot, add cardamom, cloves, cinnamon, bay
leaves and as many chicken pieces as pan will hold in single layer.
(Do not crowd.) Brown chicken on both sides; transfer with slotted
spoon to ovenproof casserole. Repeat with remaining chicken.
Add almonds to hot oil in skillet and stir. As soon as they begin to
brown, about 1 minute, stir in raisins. Immediately pour contents of
skillet, fat and all over chicken.
In small bowl, stir together yogurt, cumin, cayenne, remaining salt
and black pepper to taste. Pour over chicken; mix well.
Cover casserole; place in preheated 350F oven 20 minutes. Turn
chicken pieces over; baste with juices. Cover, return to oven 20 to
25 minutes or until chicken is tender.
Just before serving, if necessary, reheat chicken over low heat.
Remove chicken pieces; transfer to warm serving dish. Spoon off most
fat left in casserole; discard. Place remaining sauce in casserole
over medium-high heat and boil until thickened, about 5 minutes. Pour
thickened sauce over chicken. SERVES:6
Source from luhu.jp
Tags
Poultry