Moghlai Chicken
Submitted by pidge
Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.
YIELD
6 servingsPREP
15 minCOOK
55 minREADY
1 hrsMoghlai chicken traces its roots to the royal kitchens of the Mughal Empire, and even this simplified version carries that regal character. Whole cardamom pods, cloves, a cinnamon stick, and bay leaves sizzle in butter and oil alongside the browning chicken, perfuming the fat with layers of warm, aromatic spice.
The browning step is foundational. Each piece of chicken gets seared on both sides in that spiced fat, building a golden crust and leaving behind fond in the pan. The almonds go in next, toasting for just a minute before the raisins join them. Everything, fat and all, gets poured over the chicken in the casserole. That spiced, nutty dripping is what makes the sauce taste complex without a long ingredient list.
The yogurt-cumin-cayenne mixture goes over the chicken before it hits the oven, creating a tangy, mildly spiced braising sauce that tenderizes the meat as it cooks. After 40 minutes of covered braising, the sauce gets reduced on the stovetop into a thick, concentrated glaze.
Pro Tips
- Brown the chicken in batches without crowding. Overcrowded chicken steams and stays pale instead of getting the deep color that builds flavor.
- Toast the almonds quickly, just until they start to turn golden. They’ll continue browning in the oven.
- Freshly ground cumin makes a noticeable difference here. Pre-ground cumin tastes flat by comparison.
- Skim the fat from the sauce before reducing. The final sauce should be rich but not greasy.
Variations
- Add a tablespoon of cream to the reduced sauce for an even more luxurious Mughal-style finish.
- Stir in a pinch of saffron threads soaked in warm milk for color and aroma.
Ingredients
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 ¼ teaspoon salt and pepper to taste; pat into chicken to help it adhere.
Turn chicken over and repeat with another ¼ teaspoons 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 350℉ (180℃) 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.
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