This Mughlai Chicken with Almonds is a luxurious take on classic North Indian cuisine, blending tender boneless chicken with a velvety sauce made from blanched almonds, yogurt, and whipped cream. The dish is deeply aromatic, relying on whole spices like cardamom, cloves, bay leaves, and cinnamon to build a complex flavor profile that is both warming and sophisticated. The addition of fresh ginger and garlic provides a sharp, savory backbone, while the yogurt and cream create a smooth, rich texture that coats every bite. It is an elegant yet approachable meal, perfect for dinner parties or special family gatherings where you want to impress with bold, authentic flavors. Serve it hot with steamed basmati rice or warm naan bread to soak up the delicious sauce.
Mughlai Chicken With Almonds
Description
This Mughlai Chicken with Almonds is a luxurious take on classic North Indian cuisine, blending tender boneless chicken with a velvety sauce made from blanched almonds, yogurt, and whipped cream. The dish is deeply aromatic, relying on whole spices like cardamom, cloves, bay leaves, and cinnamon to build a complex flavor profile that is both warming and sophisticated. The addition of fresh ginger and garlic provides a sharp, savory backbone, while the yogurt and cream create a smooth, rich texture that coats every bite. It is an elegant yet approachable meal, perfect for dinner parties or special family gatherings where you want to impress with bold, authentic flavors. Serve it hot with steamed basmati rice or warm naan bread to soak up the delicious sauce.Ingredients
Directions
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Grind the ginger, garlic, and blanched almonds with a little water to form a smooth, fine paste. Set aside.
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Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan or wok over medium-high heat.
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Add the chicken pieces and fry until they are golden brown on all sides. Remove the chicken from the pan and set aside on a plate.
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In the same pan, add the remaining oil. Add the cardamom pods, bay leaves, cloves, and cinnamon stick.
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Fry the spices for about 1 minute until fragrant, being careful not to burn them.
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Add the chopped onions to the pan and fry until they turn golden brown and translucent.
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Pour the ginger-garlic-almond paste into the pan. Fry for 3-4 minutes, stirring constantly, until the raw smell disappears and the oil begins to separate from the paste.
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Reduce the heat to low. Add the ground cumin and red pepper flakes, stirring for another minute.
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Stir in the yogurt gradually, ensuring it doesn't curdle by keeping the heat low and stirring continuously.
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Return the fried chicken to the pan along with the whipped cream and salt.
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Simmer gently on low heat for 20 minutes, allowing the chicken to cook through and absorb the flavors.
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Sprinkle with garam masala and fresh coriander leaves. Cook for another 2-3 minutes, then remove from heat.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 898.6kcal
- % Daily Value *
- Total Fat 42.8g66%
- Saturated Fat 5.7g29%
- Cholesterol 0.0mg0%
- Sodium 47.0mg2%
- Total Carbohydrate 133.3g45%
- Dietary Fiber 34.1g137%
- Sugars 5.6g
- Protein 22.9g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
