Poultry Recipes - Mughlai Chicken

Ingredients

• 45 mll3 tbsp oil

• 3 onions, sliced

• 2.5 cm/1 in ginger root, grated

• 3 cloves garlic, chopped

• 900 g/2 lb chicken pieces, skinned

• 5 mill tsp ground turmeric

• 5 dried red chilies

• 5 ml/1 tsp ground cardamom

• 5 cm/2 in cinnamon stick

• 4 bay leaves

• 250 ml/8 fl oz/1 cup natural (plain) yoghurt

• 30 ml/2 tbsp cashew nuts, halved

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp lemon juice

• 45 ml/3 tbsp chopped fresh coriander (cilantro)

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Method:

1. Heat the oil and fry the onions until golden. Stir in the ginger rand garlic and fry for 3 minutes. Add the chicken, turmeric, chilies, cardamom, cinnamon and bay leaves and fry until the chicken is lightly browned.

2. Meanwhile, dry roast the nuts until lightly browned and grind and stir into the remaining yoghurt.

3. Stir into the pan with the garam masala and lemon juice and simmer, uncovered, for 5 minutes until the sauce is thick. Serve garnished with coriander.