Mughlai Chicken with Spiced Basmati Rice

I’ve been dying to try this recipe for a while…from one of my favorite lady-crushes ever, Nigella. Oh, Nigella…

Anyway, the rice is an old favorite that went perfectly with this dish. Overall, YUM, and great for satisfying cravings for indian takeout.

Mughlai Chicken with Spiced Basmati Rice
serves 4 / adapted from these recipes

For the chicken:

Here’s what I used:

  • 1 inch piece ginger, peeled
  • 2 cloves garlic, peeled
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried chili flakes
  • 2 tbsp ground almonds
  • 1/4 cup water
  • 5 cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • 2 cloves
  • 2 tbsp vegetable oil
  • 1 1/2 pounds boneless chicken thighs, fat removed and each piece cut in half
  • 1 medium onion, finely chopped
  • 1/2 cup 0% greek yogurt
  • 1/2 cup chicken stock
  • 1/4 cup FF half and half
  • handful of golden raisins
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 3/4 cup toasted cashews

Here’s what I did:

  1. Put the ginger, garlic, cumin, coriander, and chili into a food processor and blend to a paste. Add the ground almonds, water, and a pinch of salt and blend again. Set aside.
  2. Season the chicken with S&P and heat the oil in a large pan. Add add the chicken pieces and brown on both sides. Remove to a dish and set aside.
  3. Add the cinnamon stick, cardamom pods, and cloves to the pan and turn them in the oil. Add the onions and cook them over medium-low heat until softened and lightly browned. Pour in the blended paste and cook everything until fragrant, about 4-5 minutes.
  4. Add the yogurt, stock, cream, and raisins. Stir to combine.
  5. Put the browned chicken back into the pan, along with any juices that have collected under them.
  6. Sprinkle the garam masala and salt over the chicken and cover and cook on a gentle heat for 20 minutes.
  7. Serve over flavorful rice (recipe below) and garnish with the cashews.

For the rice:

Here’s what I used:

  • 1 cup basmati rice
  • 1 tbsp canola oil
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 whole cloves
  • sprinkle of ground cumin (or cumin seed)
  • 1/2 tsp coriander seed
  • kosher salt
  • 1/2 small onion, thinly sliced
  • 1-2/3 cups water (or chicken broth)

Here’s what I did:

  1. Heat the oil in a medium saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, cumin, and coriander seed.
  2. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes.
  3. Add rice to the pot and stir for a few minutes, until lightly toasted.
  4. Add salt and water (or broth) to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

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