Indisches Mandelhuhn

Indian Almond Chicken – Food of the Moguls

Pane-Bistecca

The Moghuls reached North India from Central Asia in the late 16th century. They brought with them wonderful new dishes that originated in Persia. Mughal cuisine is dominated by the best spices, saffron, gold and silver leaves, cream, almonds, cinnamon etc. The Mughals were Muslims and loved meat.

But Mughal style meat is something very special! Once you have tasted Mughal cuisine, you want more! I have tried a recipe for almond chicken, it is wonderful!

Prep time

15 min

Cooking time

45 min

Portions

Total time

1 h

Ingredients

1 whole Chicken, cut into pieces
2 Onions
5 Garlic cloves
2 green Chilis
5 cm Ginger
Oil
150 g ground Almonds
250 ml Cream
chopped Coriander Leaves (or Parsley)

Seasoning:

1 1/2 tbsp Coriander Powder
1 tbsp Cumin Powder
1/4 tsp Chili Powder
1/4 tsp Turmeric
1/2 tsp Paprika
1 1/2 tsp Salt
1 tsp black Pepper

Instructions

Step 1

Puree the onions, garlic, ginger and chilies together in a blender. If it is too dry, add a little oil. Set the paste aside.

Step 2

Heat some oil in a wide pan (I use a wok) and brown the onion-chilli paste in it. Caution: It splatters at first! Add the chicken pieces and fry well.

Step 3

Now add the spices and fry briefly, then add 200 ml water and put a lid on the pan. Simmer for at least 20 minutes. Then add 2/3 of the coriander leaves, chopped, and mix.

Step 4

Meanwhile, mix the ground almonds with the cream. Now add these to the sauce and mix well. The sauce will become thick and creamy. Let everything warm through again and sprinkle with the remaining coriander. Serve with rice.

Notes

A fest not only for the Moguls!

Indian Almond Chicken – Food of the Moguls