Mughlai Almond Chicken

Name: Mughlai Almond Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 0 Ginger (thumb-size piece, peeled); 4 Garlic cloves (peeled); 50 g Ground almonds; 80 ml Water; 3 tbsp Vegetable oil; 4 Chicken breasts (chopped into small pieces); 2 Onions (finely chopped); 160 ml Greek yoghurt; 1 tsp Cornflour; 100 ml Chicken stock; 80 ml Crème fraîche; 100 g Golden sultanas; 2 tsp Caster sugar; 50 g Flaked almonds; 0 A handheld blender

[[ recipeID=recipe-8lhulwh1r, title=Mughlai Almond Chicken ]]

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Experience the deliciousness of Mughlai cuisine with our wonderful Mughlai almond chicken recipe. Mughlai cuisine is celebrated for its use of rich, aromatic spices and lavish ingredients, and this dish is no exception. Succulent pieces of tender chicken are enveloped in a creamy, almond-infused sauce that's velvety in texture and full of flavorful.

Click here to buy the teaspoon club's Mughlai almond chicken recipe kit and receive three spice mixes ready to make this North Indian Curry, including ground cumin, ground coriander, chilli powder, green cardamom pods, cloves, garam masala, a cinnamon stick, and a bay leaf.

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 40 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

Ginger (thumb-size piece, peeled)
4 Garlic cloves (peeled)
50 g Ground almonds
80 ml Water
3 tbsp Vegetable oil
4 Chicken breasts (chopped into small pieces)
2 Onions (finely chopped)
160 ml Greek yoghurt
1 tsp Cornflour
100 ml Chicken stock
80 ml Crème fraîche
100 g Golden sultanas
2 tsp Caster sugar
50 g Flaked almonds
A handheld blender

Instructions

Make your curry paste by placing your first Teaspoon Club spice packet intoa blender, along with the ginger, garlic cloves, ground almonds and water and blitz into a paste. Set aside
Heat the oil in a large cast-iron pan or wok on a medium high heat and seal the chicken by frying for 2-3 minutes, stirring as you do so. Remove from the pan and set aside
Turn the heat down a little and add your second Teaspoon Club spice packet to the oil for 1 minute until the spices are fragrant. Add the onion. Cook for 3-5 minutes, stirring as you do so, until it begins to soften. Add the paste you made earlier, stir in thoroughly, and keep on a heat for a further 2-3 minutes
Add the Greek yoghurt, cornflour, chicken stock and crème fraîche and stir well to make your curry sauce
Add the sultanas and stir through. Return the chicken to the pan, season the curry well, and add the sugar
Stir well and cook on a medium heat for about 10-15 minutes until the chicken is tender and cooked through. Stir frequently to ensure none of your curry catches on the bottom of the pan
As the curry cooks, toast the almonds. You can grill on a medium heat for 5 minutes, tossing every minute or so, or dry fry them in a frying pan until they are golden brown. They easily burn, so just a few minutes will suffice
Serve the curry hot with rice or chapatis and scatter the toasted almonds on top

Notes

This North Indian curry has a rich warm flavour and creamy texture.