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Mughlai Chicken - Recipe of the Mughal Emperors


Serves 6
 
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
1 fresh green chilis
1/2 cup water

1/4 cup vegetable oil
6 tbsp. of Regal Rice Pilaf
3 pounds boned chicken thighs
2 onions, finely chopped
1 cup plain yogurt
1 cup water
1/2 cup heavy cream

1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish


Heat the oil in a large pan and stir fry or pan fry the chicken pieces in batches to seal in the juices, then remove to a dish.
Add the Regal Rice Pilaf spices and fry in the same oil.  Remove and keep aside. 
Put the ginger, garlic and blend to a paste. Add the fried Rregal Rice Pilaf spices and 1/2 cup water and then blend again, set aside.
Now in the hot oil saute onions and cook them until they are golden brown, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the

blended paste, and cook everything until it begins to color. Put the browned chicken back into the pan, along with any juices that have collected

under them and add salt to taste. Simmer till chicken is half done. 

Reduce heat and add yogurt.  Cover and cook on a gentle heat for 20 minutes until the chicken looks tat it is falling off the bone.

Transfer to a serving bowl and garnish with toasted almonds

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