Today we are making Chicken Moghul Curry Misty’s Favourite its on his website and in his Curry Compendium book. As per usual we are making it my way Same But Different. This is a fantastic aromatic curry with a touch of the chili kick - which can be tailored as usual to your taste.
Origin:
Chicken Moghul, often referred to as Mughlai Chicken, is a dish that traces its roots back to the Mughal Empire in India, which spanned from the early 16th to the mid-19th century. The Mughals, who were of Turko-Mongol origin, brought with them a rich culinary tradition that was influenced by Persian, Central Asian, and North Indian flavors. As they settled in India, their cuisine blended with the local Indian flavors, leading to the birth of Mughlai cuisine. This culinary style is known for its rich and aromatic dishes, with heavy use of spices, dried fruits, and nuts.
Flavor Profile:
Chicken Moghul is characterized by its creamy and luxurious gravy, which is often made with a combination of yogurt, cream, and ground nuts (like cashews or almonds). The dish is aromatic, with a blend of spices such as cardamom, cloves, cinnamon, and cumin that provide warmth and depth. The addition of ginger, garlic, and green chilies gives it a slight kick, while the nut paste and cream impart a velvety richness to the curry. The overall flavor is a harmonious blend of spicy, creamy, and nutty notes, making it a beloved dish in Mughlai cuisine.
In essence, Chicken Moghul is a testament to the grandeur and opulence of the Mughal era, reflecting the lavish tastes and culinary expertise of the Mughal emperors.
👇 RECIPE BELOW
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Ingredients:
Chicken: 800 g cubed or any cut of chicken you prefer
Lemon juice: ¼ lemon
Garlic and Ginger paste: 1 tbsp
Yoghurt: 4-5 tbsp
Ghee: 3-4 tbsp
Oil: 3 tbsp
Cumin Seeds: 1 tsp
Garlic and Ginger Paste: 1 tbsp
Green Chilies: 2-3, sliced
Onion Paste: 7 tbsp • Reverse Base - Onions ...
Tomato Paste: 3 tbsp (watered down 1:1)
Water: as needed
Garam Masala: 1 tsp
Kashmiri Chili Powder: 1 tbsp - or to taste
Coriander powder 1 tsp
Turmeric Powder: 1 tsp
Amchoo Powder: ½ tsp
Nutmeg Powder: 1/4 tsp
Mace Powder: 1/4 tsp
White Pepper Powder: 1/4 tsp
Green Cardamom Powder: 1/4 tsp
Cinnamon Powder: 1/4 tsp
Sugar: 1 - 2 tsp
Coriander: Small handful, chopped
Salt: To taste
For Cashew Paste:
Cashews: 100g
Ground Almond: 2 tbsp
Water
For Gravy:
Carnation milk out of a can 379-405ml
Heavy Cream: 1/2 cup (optional)
1 tsp Garam masala - stirred in lightly
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3 окт 2024
